Rassewale Aloo Tamatar!!

Rassewale Aloo Tamatar

Humble curry of boiled potatoes and tangy tomatoes in Indian spices, Rassewale Aloo Tamatar is one of the favorite curries of North Indians especially in Uttar Pradesh-U.P (a State in India)!!Be it Mathura, Haridwar or Banaras, this is one of the most favorite curry of locals there. Aloo is Potato and Tamatar is Tomato in the local Indian language. A simple and quick dish that can be enjoyed anytime and with any of the Indian Flatbreads like Pooris, Kachoris, Paranthas, Chapatis. In eastern U.P people like to have Aloo Tamatar with steamed rice. I make Aloo Poori for weekend brunch many times or on festivals. My kids and hubby love Aloo Poori and Sooji Halwa combo and we enjoy it with Methi Paranthas or Plain Ajwain Paranthas or Chapatis/Phulkas(different kind of Indian flatbreads).

If you have traveled anywhere in Northen India to the states of Rajasthan and U.P you must have surely enjoyed Aloo Poori or Aloo Kachoris for breakfast at the local halwai (sweet-meats) shops!! At many places, you get a variation of this recipe without tomatoes known as Hing-wale Aloo(Potato curry made using asafoetida) as hing/asafoetida is used in making this curry. Whenever in hurry or can’t decide what to make for lunch/ dinner make this super easy and yummy curry. The consistency of curry and the spice level can be adjusted as per your preference.

Let’s see the ingredients and method to make this yummy Aloo Tamatar.


Potatoes– 3-4 medium

Tomatoes– 2 medium

Hing–a pinch

Jeera(Cumin Seeds)– 1 Tsp

Dhaniya(Coriander)Powder– 1-2 Tsp

Lal Mirch(Red Chilli) Powder– ½ Tsp

Fresh Ginger piece– 1 inch

Green Chilli– 1-2

Turmeric Powder– ½ Tsp

Salt as per taste

Oil– 1 Tbsp


Refer to the images at the end of instructions, move the cursor or click on the image for the caption

Boil potatoes and peel once it cools, mash into big chunks.

Puree tomatoes, ginger and green chillies.

Heat oil in a pan. I use Mustard Oil for making Indian curries and vegetables, you can use any oil of your choice. Sometimes I use desi ghee also for making this curry. It adds to the flavor of the curry.

Add hing and then jeera to hot oil. Once the seeds splutter and get light brown color, add tomato puree and cook for 2-3  minutes.

Add dry masala powders( coriander, red chilli and turmeric) and mix nicely. Sometimes I add ½Tsp of Kasuri Meethi( dry fenugreek leaves). It gives the curry nice aroma and flavor to the curry.

Add potatoes and mix with tomato masala. Add enough water as per desired consistency. Cook for 2-3 minutes till the curry thickens a little.

Garnish with chopped fresh coriander.


Make it with Pooris/Kachoris on your special occasions or for brunch on holidays or weekends or with paranthas for quick lunch/ dinner. Check out for the recipe of Bedmi Poori, the specialty of U.P(Uttar Pradesh) which is best relished with Aloo ki Sabzi and Khatthe Meethe Kadu Ki Sabzi(Indian Pumpkin dish).

Hope you will like my version of Rassewale Aloo with minimum spices. Leave your feedback in the comments section and do rate the recipe. Follow the blog for more humble and simple recipes.

Thanks for stopping by!!




Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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