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 Time10 mins
Cook Time15 mins
Total Time25 mins
- 3 medium sized Potatoes (Boiled, peeled & chopped into 1/2 inch pieces)
- 3/4 cup Fresh Yogurt
- 1/2 cup Water
- 3/4 tbsp Chickpea Flour / Besan
- 1/2 tsp Garam Masala
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder
- 2 Green Chillies or as needed
- 1/2 inch piece Ginger, finely chopped
- A pinch of Hing
- 1 - 1.5 tbsp Ghee (Clarified Butter)
- A few Curry Leaves
- Salt to taste
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.
Calories: 184kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 117mg | Potassium: 742mg | Fiber: 5g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 21.1mg | Calcium: 104mg | Iron: 5.5mg