### TranslatedIngredients: 6 Potatoes (Aloo) - freshly boiled (roughly chopped),4 Tomatoes - pureed,Sunflower Oil - as required,1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Asafoetida (hing),Salt - as per taste,Red Chilli powder - as per taste,1 teaspoon Sugar,1/4 Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera) - roasted,1/4 teaspoon Garam masala powder,1 teaspoon Coriander Powder (Dhania) ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: No Onion No Garlic (Sattvic) ### TranslatedInstructions: To begin making the Rase Wale Aloo recipe, in a heavy bottomed pan heat oil and temper the jeera and hing.Add tomato puree and cook till all the moisture reduces. Add all the masalas and sugar. Cook for another 30 seconds.Add the potatoes and add 1 glass water (250ml) and let it cook and reduce further to a thick consistency.Mash some of the potatoes in the gravy to get that typical rase wale aloo. Serve Rase Wale Aloo along with Puri or Pudina Tawa Paratha for lunch or dinner.
