Aloo rasedar recipe with step by step photos – spiced and tasty potato gravy dish from the Uttar Pradesh cuisine. A vegan recipe.
Sharing one Easy potato curry recipe which is made with tomatoes, ginger, spices and of course potatoes. The recipe is also no onion no garlic. You just need to boil or steam the potatoes. Once the potatoes are done, making the gravy is very easy.
The curry is adaptable and you can vary the tang and heat content as per you taste. Tomatoes make this gravy tangy. The spices merge very well with the tomatoes and make it flavorful. You can also add peas to the curry. You can also make this potato gravy for fasting. Add sendha namak (rock salt) when making for fasting.
‘Rasedar‘ means having a slightly thin consistency in the curry or gravy and of course ‘aloo’ means potatoes. In north India, specially Uttar Pradesh one will find many small joints or eateries where aloo rasedar is served with pooris or kachoris. This popular combo is also served at the railway stations there.
Aloo rasedar can be made without tomatoes too. I have already shared a similar no onion no garlic aloo recipe sans tomatoes – Mathura ke dubki wale aloo.
Few more Potato gravy recipes which you can make at times are:
Aloo rasedar is mostly served with pooris and makes for a filling breakfast or brunch. Ideal for weekend breakfast 🙂
In fact, an aloo or potato based curry (dry or gravy) with pooris is popular all over India. each region and state have their own take on aloo sabzi. The breakfast of aloo poori is so common that even during my travels in the northern regions as well as in western India,
I have seen aloo sabzi/bhaji and poori served on the highway joints or dhabas. And yes the taste and consistency differs always as there are thousands of variations.
At home the humble potato gets added to every veggies like cauliflower, peas, capsicum, french beans, radish pods and aubergines. Thats a punju household for you where only the aloo is eaten and the rest of the veggies are left behind. No amount of nutritional counseling helps when it comes to matters of taste 🙂
I served aloo rasedar with masala pooris and a Punjabi winter special pickle – gobi gajar shalgam ka achar (sweet and sour cauliflower, carrot and turnip pickle).
How to make rasedar
1. Heat 1 tbsp oil or ghee. On a low flame Add all the spice powders – 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp fennel powder, ⅛ tsp asafoetida, ¼ tsp methi seeds, ½ tsp red chili powder, ¼ tsp turmeric powder.
3. Add finely chopped 1 inch ginger and saute for a minute on low flame.
4. Add ¾ cup finely chopped tomatoes (1 large sized tomato) and stir.
5. Peel and crumble steamed potatoes (4 medium sized potatoes or 3oo grams potatoes). Keep aside.
6. Saute the tomatoes till they soften and you see oil releasing from the sides.
7. Add the crumbled potatoes and stir well. Saute for a minute.
8. Add 1 to 1.5 cups water and stir again. You can adjust the consistency as you want by adding less or more of water.
9. Season with salt.
10. Then add 1 tsp dry mango powder (amchur powder).
11. Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the curry slightly, you can also mash a few potatoes with the back of a spoon. You can keep the consistency you want. Generally, aloo rasedar gravy is slightly thin. for a slight thicker consistency, simmer for some more minutes.
11. Lastly add 1 tsp chopped coriander leaves and ½ tsp garam masala powder.
Serve aloo rasedar gravy with pooris or rotis or parathas or you can also garnish with some chopped coriander leaves while serving.
More Potato gravy recipes
- 4 medium potatoes (aloo) or 300 grams potatoes or 10.5 oz potatoes
- 1 large tomato - about ¾ cup finely chopped tomatoes
- 1 inch ginger, finely chopped or 1.5 teaspoon finely chopped ginger
- ¼ teaspoon fenugreek seeds (methi seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel powder - if you don't have ground fennel then lightly roast 1 teaspoon fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder (dry mango powder)
- ½ teaspoon garam masala powder
- ⅛ teaspoon asafoetida (hing)
- 1 to 1.5 cups water or add as required
- 1 tablespoon oil or ghee
- salt as required
- Boil the potatoes till they are very well cooked and can be easily crumbled.
- Peel and crumble the potatoes. Keep aside.
making aloo rasedar
- Heat oil. On a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. Stir.
- Add finely chopped ginger and saute for a half a minute on low flame.
- Add chopped tomatoes and stir.
- Saute the tomatoes till they soften and you see oil releasing from the sides.
- Add the crumbled potatoes and stir well. Saute for a minute.
- Add water and stir again. You can adjust the consistency as you want by adding less or more water.
- Add salt & dry mango powder/amchur powder.
- Stir and mix well. Bring the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.
- Lastly add chopped coriander leaves and garam masala powder.
- Stir & serve aloo rasedar gravy with rotis or parathas or pooris. You can also garnish with a bit of chopped coriander leaves and then serve.