Aloo Potala Rasa

Name: Aloo Potala Rasa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: odia
Ingredients: 300 g potato (peeled and cut into medium cubes); 300 g pointed gourd (scraped lightly and cut into halves); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (crushed); 4 pcs garlic (cloves, crushed); 2 tbsp oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 0.5 tsp turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 2 cup water; 2 tbsp cilantro (chopped)

RATING

4.5/5(78)

TASTE SCORE

7/10

A light and homely Odia curry made with potato and pointed gourd simmered in a gently spiced onion-tomato gravy. It is simple, comforting, and especially good with plain rice or soft phulka.

PREP

15m

COOK

30m

SERVES

1 KATORI

169 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the vegetables.
1.Peel the potato and cut it into medium cubes.
2.Scrape the pointed gourd lightly, trim the ends, and cut each one into halves.
3.Chop the onion and tomato finely.
4.Crush the ginger and garlic.
fry · ~8 min
Lightly fry the potato and pointed gourd.
1.Heat 1 tbsp oil in a kadai over medium heat.
2.Add the potato and pointed gourd.
3.Cook for 6 to 8 minutes, stirring now and then, until lightly golden at the edges.
4.Take them out onto a plate.
TIPDo not fully cook the vegetables at this stage. A light fry helps them hold shape in the gravy.
temper · ~1 min
Make the tempering.
1.Add the remaining 1 tbsp oil to the same kadai.
2.Add bay leaf and cumin seeds.
3.Let the cumin crackle for 20 to 30 seconds.
saute · ~6 min
Cook the onion, ginger, and garlic.
1.Add the chopped onion and cook until soft and light golden.
2.Add the crushed ginger and garlic.
3.Cook for 1 minute until the raw smell goes away.
saute · ~5 min
Cook the tomato and spices.
1.Add the chopped tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Mix well and cook for 2 to 3 minutes until the masala looks glossy.
TIPIf the masala looks dry, sprinkle 1 to 2 tbsp water so the spices do not burn.
simmer · ~15 min
Simmer the curry.
1.Return the fried potato and pointed gourd to the kadai.
2.Mix well so the vegetables are coated with the masala.
3.Pour in the water and bring to a gentle simmer.
4.Cover and cook until the vegetables are tender and the gravy is light and flavorful.
garnish
Garnish with cilantro.
serve
Serve hot with plain rice or roti.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly scraping the pointed gourd is enough; don't peel deeply or it can turn mushy in the simmer.
2
Fry the potato and potala only until the edges turn pale golden, not fully cooked, so they finish gently in the rasa.
3
Cook the onion just to light golden for a softer Odia-style gravy; deeply browned onion will make the curry heavier.
4
Let the tomato-spice masala turn glossy before adding water, or the gravy can taste raw and flat.
5
Keep the simmer gentle after adding water so the pointed gourd stays intact and the potato does not break apart.
6
This curry tastes even better after 15 to 20 minutes of resting, when the potato absorbs the cumin-coriander flavors.
7
If reheating the next day, add a splash of hot water because the potato will thicken the rasa as it sits.