Aloo Ka Rassawala Shaak Recipe – Rajasthani Style Potato Yogurt Curry Recipe

Few More Curry Recipes on the blog:

• Shahi Paneer
• Aloo Palak Gravy
• Sorakaya Palu Posina Koora
• Rajma Palak
• Saag Aloo
• Capsicum Besan Curry
• Vazhakkai Podimas

Aloo Ka Rassawala Shaak Recipe Video below:

Rajasthani Aloo Ka Rassawala Shaak Recipe

Hari Chandana Ponnaluri

Rajsthani Style Potato Yogurt Curry - Very quick, delicious and traditional Indian curry made with potatoes, yogurt and chickpea flour.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Side Dish

Cuisine Indian, Rajasthani

Servings 4

Calories 184 kcal

Ingredients

  

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• ▢ 3 medium sized Potatoes (Boiled, peeled & chopped into ½ inch pieces)
• ▢ ¾ cup Fresh Yogurt
• ▢ ½ cup Water
• ▢ ¾ tbsp Chickpea Flour / Besan
• ▢ ½ tsp Garam Masala
• ▢ ½ tsp Cumin Seeds
• ▢ ¼ tsp Turmeric Powder
• ▢ ¼ tsp Red Chilli Powder
• ▢ 2 Green Chillies or as needed
• ▢ ½ inch piece Ginger, finely chopped
• ▢ A pinch of Hing
• ▢ 1 - 1.5 tbsp Ghee (Clarified Butter)
• ▢ A few Curry Leaves
• ▢ Salt to taste

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Instructions

 

• Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.
• Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
  
• Then add the finely chopped ginger, finely chopped green chillies, hing and curry leaves and saute for a minute.
  
• Now add the red chilli powder and mix. Add the prepared yogurt mixture and combine well.
  
• Add the boiled potatoes and salt and combine.
  
• Let it cook on a low flame for 7 – 10 minutes or until the gravy thickens.
  
• Now add the garam masala and cook for a minute.
  
• Turn off the flame and serve hot with roti or puri.
  

Video

Nutrition

Calories: 184kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 117mgPotassium: 742mgFiber: 5gSugar: 3gVitamin A: 95IUVitamin C: 21.1mgCalcium: 104mgIron: 5.5mg

Nutrition values are estimates only.

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Rajasthani Style Aloo Dahi Curry Recipe with Step by Step Photos:

• Add the yogurt, chickpea flour, water and turmeric powder in a bowl and whisk well. Keep it aside.

• Heat ghee in a pan. Add the cumin seeds and fry till they begin to change color.
• Then add the finely chopped ginger, finely chopped green chillies, hing and curry leaves and saute for a minute.

• Now add the red chilli powder and prepared yogurt mixture and combine well.

• Add the boiled potatoes and salt and mix.

• Let it cook on a low flame for 7 – 10 minutes or until the gravy thickens.

• Now add the garam masala and cook for a minute.
• Turn off the flame and serve hot with roti or puri.