Aloo Raswala Sabzi Recipe

Step 1: To begin making the Aloo Raswala Sabzi Recipe, we will first boil the potatoes

Step 2: Place the potatoes in a pressure cooker along with some water and pressure cook for about 5-6 whistles

Step 3: Turn off the pressure cooker and allow the pressure to release naturally

Step 4: Remove the potatoes from the cooker, peel and cut them into medium sized cubes and set aside

Step 5: Heat oil in a pan on medium flame, add cumin seeds and methi seeds

Step 6: Once the seeds begin to sizzle, add in the onion, ginger and garlic and saute until the onions become soft and tender

Step 7: Stir in green chillies, asafoetida and stir fry for a few seconds

Step 8: Once the onions have softened, add in the tomatoes and mix well

Step 9: Add turmeric powder and red chilli powder

Step 10: Continue to cook until the tomatoes are mushy and softened

Step 11: Sprinkle garam masala powder, add cooked potatoes, salt to taste and just enough water to the consistency of your choice and bring to the Aloo Raswala Sabzi to a brisk boil

Step 12: Adjust water such that the consistency is neither too thick or too thin

Step 13: Reduce heat and simmer the Aloo Raswala Sabzi for about 10 minutes till it form a masaledar gravy

Step 14: Once done, check the salt and spices and adjust to suit your taste and turn off the heat

Step 15: Transfer the Aloo Raswala Sabzi to a serving bowl and serve hot

Step 16: Serve Aloo Raswala Sabzi Recipe along with Chunni Ki Puri Recipe- Moong Dal And Besan Fried Puri Recipe and Sago Kheer Recipe - Tapioca Milk Pudding for a simple Sunday brunch