A simple yet flavorful potato curry recipe from Banaras. This is traditionally eaten with Bedmi kachori or poori. It also brings fond memories of the station ke aaloo poori which I still relish during my train travels. Travelling by train meant preparing poories and aaloo subzi either dry or raswali. Everything was neatly packed with pickle and some other snacks and sweets. Later, when I discovered the joy of station wali aaloo poori and everything changed. We gorged on the hot spicy curry with pooris and never once bothered about the dripping oil. The taste was unique at each station.
In Haridwar I discovered dubki wale aaloo which were served with poori or kachori or bedmi poori. Another variation that is lip smacking.
This particular raswale aaloo is made at our home very often. A simple soul food with the flavor of spices that tickle your tongue as you eat. It balances the oily poori in the meal.
In Banaras even the average food stalls have delectable kachori and raswale aaloo. There are some other sabzis also that go with kachori like alloo and kaddu ki sabzi.
- Boiled Potatoes – 4 Medium size
- Grated Ginger – 1 tablespoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Black Pepper Powder – 1 teaspoon
- Amchoor Powder (Dry Mango Powder) – 1 teaspoon
- Asafoetida – 1/4 teaspoon
- Fennel Seeds ( Moti Saunf) roasted – 1/2 Teaspoon
- Banarasi Rai ( Small Mustard seeds) – 1/2 teaspoon
- Roasted Cumin Powder – 1/2 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Chopped Fresh Coriander Greens – 2 tablespoons
- Salt – to taste
- Mustard Oil – 2 tablespoon
- Water – 2-3 Cups
- Wash and boil the potatoes in pressure cooker. Once they are done, take them out, peel the skin and roughly break them with hand. Keep aside.
- In a bowl, mix all the powdered spices except salt. Add grated ginger to it and 2-3 tablespoons of water. Mix properly to make a paste.
- Heat a pan and add mustard oil to it. Bring it to smoke and reduce the heat.
- Add mustard seeds and asafoetida and just as the seeds crackle add the fennel seeds and the spice paste.
- Stir it and let it cook till the oil separates.
- Now add the broken potatoes and stir to coat them uniformly.
- Add 2-3 cups of water and salt. Mash the potatoes with the back of the ladle.
- Let it curry boil for five to ten minutes or till the desired consistency is achieved.
- Check for the spice and salt levels and add more if needed.
- Once done, turn of the gas and ladle the spicy Banarasi raswale aaloo in a serving dish.
- Garnish with fresh chopped coriander leaves.
- Traditionally the vegetable has a thin gravy. The kachori or poori is dunked in the spicy vegetable curry and eaten.
- Serve with hot poori/ kachori and curd/raita.