|"Rassewale Aloo ke Subzi"|
"Rassewale Aloo ke Subzi" is a very simple yet delicious potato gravy dish which is prepared with boiled potatoes in a tomato gravy. It gets its unique taste from Bhaja masala, a blend of roasted Indian Aromatic spices.
Its a quick and easy recipe and goes well with Roti, paratha, puri, Luchi
Potato, boiled -4 medium
Tomato, chopped - 1 medium
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Bhaja masala - 1 1/2teaspoon
Green chillies, slit - 2
Ginger, grated - 1 teaspoon
Fresh green coriander, chopped - 3-4 tablespoon
Oil - 2 tablespoon
Sugar - 1/4th teaspoon
Salt to taste.
Peal and break the boiled potato into large chunks.
Heat oil in a kadhai,add the cumin seeds, once they start releasing the aroma add the chopped tomatoes and fry for 2 minutes. Add turmeric powder and kashmiri red chilli powder.Fry for 2-3 minutes add grated ginger, mix well fry for another 2 minutes.
Once the oil starts leaving the sides add salt and sugar mix well, add the potato chunks, mix well. fry for a minute or two. Add a cup and half of water and bring it to a boil.
Once the curry comes to a boil, add the Bhaja Masala, mix well and let it cook for 2- 3 minutes on high flame. Reduce flame and add the chopped green coriander and slit green chillies. Let this cook for a minute or two and turn off the heat.
Serve hot along with roti, paratha, puri or Luchi.
I would recommend to cook rassewale aloo ke subzi in mustard oil,as it tastes really great.However you could also cook it in whatever oil you use for day to day cooking at home.
Do not cut the potato, instead just use your hands to break them into chunks, while doing you will get some really small pieces which is absolutely ok, as this will help thicken the gravy.
I have used Bhaja Masala, which is a blend of spices and it adds a unique flavor to the dish. You could prepare this in advance and store it in an air tight container.
As the Bhaja Masala contains red chilli, I have used Kashmiri red chilli powder for the dish, as kashmiri red chilli is not very hot but imparts a very good colour.
You must be wondering why have I used sugar in this curry, don't worry the sugur will not make the curry sweet, but it will help in balancing and blending the masala very well also when you add sugar to any curry it gives the dish a very nice orange colour, I guess that is due to the reaction between turmeric and sugar.