Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 2-3 Servings

This is a much loved standard curry in Indian homes. But cooking it without oil? Yes thats possible, with no compromise on flavour! When we made this the first time, we realised the ample addition of lovely herbs and masalas just makes it so flavourful that no oil was missed at all! The easy trick to go oil free in most curry preps is: Steaming veggies (including potatoes) and making the masala the usual way without oil of course!

Ingredients

• Potatoes: 2
• Tomatoes: 2 - 3
• Haldi (Turmeric): ¼ spoon
• Jeera (Cumin) powder: ¼ spoon
• Kasuri Methi (Methi) seeds: ¼ spoon
• Asafoetida : a pinch
• Rock salt : to taste

Method

• Steam the potatoes and tomatoes separately.
• In a pan, add asafoetida powder and steamed tomatoes. saute the mix well.
• Now add the potatoes mashed, add ¼ spoon of haldi, jeera powder, kasuri methi and a little water and allow it to boil for 5-10 minutes in simmer.

Rasse Waal Aloo dish is ready!

Eating Guide:

Food group: Vegetables
Vegetables are highly alkalising foods, helping our bodies balance our internal PH. A good dose of the vegetables food group ensures, we provide the right material to the body to cleanse and nourish our bodies. Ideally, it is better to retain the water content of veggies, which frying, and baking may destroy. Switch to steaming and retain health bhi taste bhi!

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