Raswali Aloo or Potato Curry makes a tasty accompaniment with any meal. Iy is ideal to pack in the lunch box, it is semi-dry, tasty and easy to prepare.

I remember the days when I had to pack lunch boxes for children, it used to be a well planned  out preparation for the next day. It used to be a dry snack for short break and chapati for lunch.Children are fussy eaters and be assured they will not eat if they do not like it. They might exchange the box with classmates or just set it aside. Raswali Aloo was one of the dishes I packed along with chapati. It is easy to prepare and tasty, gets ready in thirty minutes, more easier if you have the pre-cooked potatoes and the dough in the refrigerator. I prefer cooking each day fresh. 

Potato is a versatile veggie, we can use it for anything and I usually make it atleast once in a week. Here are some of the other potato dishes from the blog: Alu Jeera, Dum Aloo, potato and pea paratha, alu 65, grilled baby potato, 

This is part of 4th week   Blogging Marathon 96 that I have joined under the event, ” Kids Event” under the theme ” Lunch Box Ideas in 30 minutes”

raswali aloo

Raswali Aloo

Ingredients:

• 1/2 kilogram potato
• 2 onion
• 3 tomato
• 5 cashewnut
• 1 tablespoon oil
• 1/2 teaspoon cumin
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chilli powder
• salt
• water

Method:

• Wash potato and cook them in a pressure cooker.
• Blanch the tomato, make a puree of it.
• Soak cashew in hot water.
• Take oil in a pan, add cumin, as it crackles put the onion to it. Let cook for sometime, until it is translucent.
• Add the tomato puree to it. Let cook for sometime.
• Add turmeric powder, coriander powder, chilli powder, cumin powder and garam masala.
• Let cook for sometime. Add salt to it.
• Remove the skin of the potato and cut them into cubes.
• Put some water into the cooked masala, we need a gravy here.
• Now, add the potato cubes into it.
• Let cook for sometime.
• Garnish with fresh coriander leaves.

Take a tip: 

• Having boiled potatoes in refrigerator quickens the process.
• If one keeps only potatoes in the pressure cooker, it cooks faster.
• Cut the potatoes and put them in water while cooking instead of keeping the whole one. They cook properly. 
• The gravy  for the dish can be made until the pressure releases, once you are able to, peel the skin, cut and put them into it. 

If you have liked this post, leave a comment. Pin it for later here: 

Raswali aloo

If you ever recreate this dish, take a picture and tag @foodiejayashree on instagram, I will be glad to see your creation. 

More recipes to come on blog, stay tuned. Follow evergreendishes on Facebook, Twitter, Instagram and Pinterest. 

raswali aloo

Sending this post to #BM96 for Srivalli’s Kids event, hosted by Bhawana, under the theme, “Lunch Box Ideas in 30 minutes”

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96

Pin it for later: 

If you have liked this post, do pin and share it. Do try the recipe and share a picture with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram

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