Aloo Rassewale Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions.
• STEP 2.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
• STEP 3.Add boiled potatoes and water. Simmer until the potatoes are cooked and the gravy thickens.
• STEP 4.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your taste.
• Adding a pinch of sugar enhances the flavor of the dish.
• You can also add some green peas or other vegetables to make it more nutritious.

Storage and Serving

• Aloo Rassewale can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish before serving.
• Serve hot with rice or roti.