Rassewale Aloo Tamatar is No Onion No Garlic Easy Side Dish for Poori. Make this for Pooris, Rotis, or even serve as a side dish for Pulao / Biryani. This gravy takes just under 30 minutes to get done.
This No Onion No Garlic Potato Curry is a Quick and Simple Potato Curry dish that I made to serve as a side dish for the pooris I made for the Mega Thali BM last year. I had planned two of the Indian Flatbread Thalis and since the focus was on the pooris, I decided to make a quick Tari Waale Aloo Recipe that would suit both.
Aloo Tamatar Sabzi is always the best choice we can make as it pairs well with pooris or rotis as well. Everybody loved this gravy and I am happy I am finally sharing it. The gravy is a thin one with boiled aloo floating!
When I planned for A to Z Easy Family Dinner Ideas, I knew there is nothing more simple than this aloo jhol or Aloo Ki Sabji Rasedar. All you got to do is make a puree with tomato and garlic along with green chilies.
Then make sure you cook this well to get a quick side dish for bread! Other potato-based gravies from different states like Ghugni, a Bihari Style Peas Potato Gravy, or this Batatyacha Rassa are something you can try as well.
Or if you are looking for rich potato gravies, try this Rajasthani Dahi Wale Aloo ki Sabzi or Mathura Ke Dubki Wale Aloo
Easy Side dish for Pooris that you can try!
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Step By Step Pictures for making Rassewale Aloo Tamatar
Wash and boil potatoes. Peel the skin once it cools, mash into big chunks.
Puree tomatoes, ginger, and green chilies and keep them aside.
Heat oil in a pan. Add hing, cumin to the oil and saute. Once the jeera splutters, add tomato puree and cook for 2 to 3 minutes.
Add all the dry masala powders and mix nicely.
Now add potatoes and combine well with tomato masala.
Add enough water as per desired consistency. Cook for 2-3 minutes till the curry thickens a little.
You can add Kasuri Meethi and simmer for few minutes.
Garnish with chopped fresh coriander.
Recipe
Rassewale Aloo Tamatar ~ Easy Side Dish for Poori
Ingredients
- 4 medium Potatoes
- 2 medium Tomatoes
- A Pinch Asafoetida / Hing
- 1 teaspoon Cumin Seeds / Jeera
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder
- 1 inch Fresh Ginger piece
- 1-2 Green Chilli
- 1/2 teaspoon Turmeric Powder
- Salt to Taste
- 1 tablespoon Cooking Oil
- A Pinch Kasuri Methi
Instructions
- Wash and boil potatoes. Peel the skin once it cools, mash into big chunks.
- Puree tomatoes, ginger, and green chilies and keep them aside.
- Heat oil in a pan. Add hing, cumin to the oil and saute. Once the jeera splutters, add tomato puree and cook for 2 to 3 minutes.
- Add all the dry masala powders and mix nicely. Now add potatoes and combine well with tomato masala.
- Add enough water as per desired consistency. Cook for 2-3 minutes till the curry thickens a little.
- You can add Kasuri Meethi and simmer for few minutes.
- Garnish with chopped fresh coriander.
- Serve with Poori or Roti.
Radha says
Love the simplicity of this curry. Very simple steps with right ingredients makes this curry a lip-smacking one. Once I made a similar one like a soup and we loved it. So would love to try this as a side for poori.
Harini Rupanagudi says
Love the simple flavors and no onion no garlic recipes are very useful to know.