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Thin pieces of potato soaking in spicy red tomato liquid is what makes it Aloo rasa. Adding  matar to it makes it aloo matar rasa. Cooked widely in North India, especially in Delhi, UP area, this dish is eaten with phulka or plain parantha. With little or no preparations needed, it makes a great rescue dish.

  • Preparation Time: 0
  • Cooking Time: 10-15 min
  • Recipe Level:  Easy
  • Serves 4
  • Source: Mom
  • Cuisine: North Indian
  • 2 potato
  • 1 tomato
  • 1 cup of peas
  • 1 tsp cooking oil
  • 1 tsp cumin or jeera
  • 1 tsp shredded ginger
  • Pinch of haldi or turmeric
  • 1 tsp red chilly powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Cut thin slices of potato and tomato and put aside
  • In a pressure cooker, add oil followed by jeera and ginger
  • Now add tomato, followed by haldi, chilly and coriander powder. Mix well
  • After tomato turns into pulp and water runs out the sides, add potato, salt and garam masala 
  • Now add peas and pressure cook until potato soften
  • When cooker calms down, stir well and serve

Eat hot with phulka or parantha.

Mad Notes:
  • You may use pressure cooker or pan to prepare this dish. Both tastes will slightly differ as potato will be cooked differently
  • Use lemon if you want to add a tangy taste
  • You may try variations such as alloo rasa without peas

Aloo Matar Rasa