Name: Rasāvālā Baby Potatoes with Greens
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 4 garlic cloves, minced (about 1 tablespoon); 1 tablespoon grated ginger; 2 plum tomatoes, diced (about 1⅓ cups/210 g); 3 cups (about 160 g) packed, roughly chopped greens, such as kale, collard greens, spinach, or chard; 1 tablespoon extra virgin olive oil; ½ teaspoon black mustard seeds; ½ teaspoon cumin seeds; 1 teaspoon ground cumin; Freshly chopped cilantro; 1 pound (454 g) baby potatoes, cut into 1-inch (2.5 cm) chunks; ½ teaspoon ground red chili; ½ teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon salt

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Rasāvālā is a descriptive term that refers to a saucier shāk, which is different from the drier shāks found in the rest of this chapter. The sauce is made with tomatoes, which give a brightness to the baby potatoes with greens. Kale, collard greens, spinach, or chard are all fair game. Serve with Rotli, Gobi Parāthā, or Theplā.