Ingredients:
Potatoes -1/4 kg
Jeera - 1 1/2 tsp
Red chilly powder -1 tsp
Turmeric (haldi) powder -1/2 tsp
Jeera powder - 1 1/2 tsp
Dhaniya powder -1 1/2 tsp
Garam masala powder - 1 tsp
Curry leaves - few
Green chillies - 3
Salt - as required
Oil for seasoning
Method:
Peel the skin of the potato and cut into small cubes.
Take a kadai pour little oil and add jeera, green chiilies and curry leaves and saute.
Now put the potato pieces and stir.
Now add salt, jeera powder, dhaniya powder, garam masala powder ,red chilly powder and haldi powder and mix thoroughly.
Now add sufficient water to cover the potatoes and boil and cook it.
After the potatoes are cooked and the gravy becomes a little thick with the masalas, remove from fire.
you can garnish with coriander leaves.
Now the raswale Alu is ready full of gravy to be eaten either with puri or even chappathi.
