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5
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Rajasthani Aloo Ka Rassawala Shaak Recipe
Rajsthani Style Potato Yogurt Curry - Very quick, delicious and traditional Indian curry made with potatoes, yogurt and chickpea flour.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
Indian, Rajasthani
Keyword:
Indian Curry Recipes, Indian Food, Rajastani Recipes
Servings:
4
Calories:
184
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
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
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:
184
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
117
mg
|
Potassium:
742
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
95
IU
|
Vitamin C:
21.1
mg
|
Calcium:
104
mg
|
Iron:
5.5
mg