Rasmise Aloo ki Sabzi Recipe

rasmise-aloo (1 of 1)

Rasmise Aloo or rassedar aloo or aloo tamatar call it by any name, every household has their own take on this simple curry, but each such variation is a divine preparation. As simple as it may sound, it is awesome.A hearty breakfast makes a one happy and ready to embark a beautiful day. Aloo puri is one of the most savoured breakfast combination in any north indian household, be it for a happy family get together or for your favorite guests home for breakfast. It is a favourite in the Garg Khandaan too. 

I personally never used to be a big fan of aloo ki sabzi, but years back i had this awesomest aloo sabzi at my friend manna’s place. The husband, Rohan had prepared aloo ki sabzi with a generous dose of kasoori methi, and it was divine. I was still not a big fan of the aloo, but couldn’t stop taking more of the tari / gravy. Since then, i have developed a liking for this aloo sabzi. Tried preparing it a few times at home, but it was not as good as Rohan’s but i was liking the fact that iam developing a taste for this. After multiple trials and errors, i believe we have nailed this sabzi, and ready to present it to you. 


  • 5-6 big potatoes, boiled, peeled and roughly mashed, leaving some big cubes intact.
  • 3-4 onions, rounghly cut
  • 2 inch ginger peeled and roughly cut
  • 10 cloves of garlic, peeled
  • 6 tomatoes roughly cut
  • Salt to taste
  • Red chilli powder to taste
  • 1-2 green chilli
  • 1 tbsp roopak aloo masala (or 1 tsp coriander powder & roasted cumin powder each)
  • 1 tbsp yogurth / Dahi
  • 3 tbsp kasoori methi, dried fenugreek leaves.

Directions for Rasmise Aloo

  1. In a hand blender, add the onions, ginger, garlic and tomatoes in small quantities and make a paste of it all. 
  2. In a large pan, heat some oil , rohan used sarson ka tel, but i guess i can manage a combination of ghee and refined oil better.
  3. Add some cumin seeds and let it splutter, add the onion tomato mixture and let it fry till it starts leaving oil.
  4. Add the salt, turmeric, chilli powder,and the masalas midway and stir well and continue, the oil will start separating and you know the onion tomato is done. 
  5. Add the potatoes, fry for a while and then add 2-3 cups of water depending on what consistency you like it, i like it really liquify.
  6. Let it boil, at the end add the kasoori meth and close the pan and leave for 5-10 mins before eating. 


  • Ideally while frying, it should be added one at a time, ginger paste, garlic paste, then onion and then tomatoes, but most of the times such a meal is in a hurry, hence all together doesn’t hurt.


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