Aloo Raswala (Potatoes in Gravy)


  • 500 gm boiled potatoes
  • 1 tbsp refined oil
  • 1/2 tsp cumin seeds
  • A big pinch of asafoetida powder
  • 3-4 whole dry red chillies
  • 1 tbsp ginger green chilli paste
  • 300 gm chopped tomatoes
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp amchur powder
  • A small bunch of coriander leaves
  • Salt to taste


  • Peel the potatoes and roughly mash them while still hot
  • Heat a pan and add oil
  • Add cumin seeds, asafoetida powder and dry red chillies
  • Add the ginger chilli paste
  • Stir for 30 seconds and add tomatoes
  • Cook over high heat for a minute and then reduce heat and simmer for 3-4 minutes until soft
  • Mix the turmeric, chilli, coriander and amchur with 1/2 cup water
  • Pour this into the pan with tomatoes
  • Add the potatoes and a cup of water. Stir thoroughly
  • Let the potatoes cook for 10 minutes
  • Add the chopped coriander leaves and let the potatoes cook for a few more minutes
  • Add salt and remove from heat
  • Serve with puri, paratha, chapati

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