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Rassewale Aloo Tamatar is one of the favorite curries of North Indians especially in Uttar Pradesh-U.P. Simple and Spicy curry of boiled potatoes and tangy tomatoes in Indian spices.
Be it Mathura, Haridwar or Banaras, this is one of the most favorite curry of North Indians.
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).
What is Rassewale Aloo Tamatar
Aloo is Potatoes and Tamatar is Tomatoes. Rassewale Aloo Tamatar is spicy curry of potatoes in spicy tomato gravy with spices like coriander powder, red chilli powder, turmeric powder. If you have traveled anywhere in Northern 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)shops!!
At many places, you get a variation of this curry where this curry is made 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.
This curry is suitable for vegans and for gluten-free version skip Hing/asafoetida.
Let’s see the ingredients and method to make Rassewale Aloo Tamatar.
Potatoes– 3-4 medium
Tomatoes– 2 medium
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.
Hope you will like my version of Rassewale Aloo with minimum spices. Do give to your feedback about the same.
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