aloo rasedar recipe, how to make aloo rasedar recipe, potato gravy recipes

4.59 from 29 votes

aloo rasedar gravy recipe - spiced, thin potato curry made with tomatoes, ginger & spices. no onion no garlic recipe from uttar pradesh cuisine. best served with khasta kachoris, pooris or luchi.

Jump to Recipe

aloo rasedar recipe with step by step photos – spiced and tasty potato gravy dish from the uttar pradesh cuisine.

aloo rasedar 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. i have also already shared the recipe of aloo tamatar sabzi 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 counselling 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).

if you are looking for more potato gravy recipes then do check:

aloo rasedar recipe below:

aloo rasedar recipe
4.59 from 29 votes
print

aloo rasedar recipe

aloo rasedar gravy recipe - spiced, thin potato curry made with tomatoes, ginger & spices. no onion no garlic recipe from uttar pradesh cuisine. best served with khasta kachoris, pooris or luchi.

course main course
cuisine north indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 3 to 4
rough calories per serving 117 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 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 (adrak)
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon cumin powder (jeera powder)
  • 1 teaspoon fennel powder (saunf) - 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 (dhania powder)
  • 1 teaspoon amchur powder (dry mango powder)
  • ½ teaspoon garam masala powder
  • teaspoon asafoetida (hing)
  • 1 to 1.5 cups water or add as required
  • 1 tablespoon oil or ghee
  • salt as required

how to make recipe

boiling potatoes:

  1. boil the potatoes till they are very well cooked and can be easily crumbled.

  2. peel and crumble the potatoes. keep aside.

making aloo rasedar gravy recipe:

  1. 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.
  2. add finely chopped ginger and saute for a half a minute on low flame.
  3. add chopped tomatoes and stir.
  4. saute the tomatoes till they soften and you see oil releasing from the sides.
  5. add the crumbled potatoes and stir well. saute for a minute.
  6. add water and stir again. you can adjust the consistency as you want by adding less or more water.
  7. add salt & dry mango powder/amchur powder.
  8. 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.

  9. lastly add chopped coriander leaves and garam masala powder.
  10. 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.

lets start step by step aloo rasedar recipe:

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.

saute spices to make aloo rasedar recipe

2. stir.

making aloo rasedar recipe

3. add finely chopped 1 inch ginger and saute for a minute on low flame.

making aloo rasedar recipe

4. add ¾ cup finely chopped tomatoes (1 large sized tomato) and stir.

add tomatoes - making aloo rasedar recipe

5. peel and crumble steamed potatoes (4 medium sized potatoes or 3oo grams potatoes). keep aside.

add aloo or potatoes

6. saute the tomatoes till they soften and you see oil releasing from the sides.

saute tomatoes to make aloo rasedar recipe

7. add the crumbled potatoes and stir well. saute for a minute.

add aloo or potatoes

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.

add water to make aloo rasedar recipe

9. season with salt.

adding salt

10. then add 1 tsp dry mango powder (amchur powder).

add salt to aloo rasedar curry recipe

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.

simmer aloo rasedar curry recipe

11. lastly add 1 tsp chopped coriander leaves and ½ tsp garam masala powder.

preparing aloo rasedar recipe

12. stir.

aloo rasedar curry recipe, aloo rasedar recipe

serve aloo rasedar gravy with pooris or rotis or parathas or you can also garnish with some chopped coriander leaves while serving.

aloo rasedar

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


92 thoughts on “aloo rasedar recipe, how to make aloo rasedar recipe, potato gravy recipes

Leave a Comment or Review

Your email address will not be published. We moderate all the comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding. If you have made the recipe, then you can give a star rating with or without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hi Dassana ,,,I tried your recipie aloo rasedar and packed them in my hubby’s lunch box and was bit worried as he doesn’t like potatoes ,,,,,but he liked it so much that he praised me for the recipie,,,,,thank you Dasana for this wonderful recipie ,,,,keep posting new recipies ,,,,your recipies are a boon to us

    • welcome kavita. glad to know this. thanks for sharing positive feedback on aloo rasedar recipe.

  2. Hi Dasana,

    I have been following your recipes for the past couple of years and receive compliments for the dishes cooked. I have recommended your site to all my friends whenever I was asked to teach them yhe recipe and all of them have been happy with the end result. We are very thankful for your lovely recipes. I wld like to appreciate your patience for responding to everyones queries so promptly.
    Our best wishes to you.

    • thank you sarika for this lovely comment and also your best wishes. nice to read your comment and i do feel motivated to add better recipes. thanks again.

  3. Hi Dasanna( so sorry for calling you “Amit” earlier..later on saw that you had explained your name elsewhere),

    Thanks for patiently responding to my earlier queries, love your blog. One doubt…Is the fennel powder made from raw fennel seeds or roasted fennel seeds?

    • nri199, its alright. the fennel powder is made from raw fennel seeds. feel free to ask more queries.

  4. Can I use ka sprouted metthi instead of fenugreek seeds ?

    • don’t use sprouted methi. the taste will become different. you can add a light pinch of methi powder instead.

      • Oh sorry I meant Kasoori methi. Thank you the recipe turned out absolutely delicious 👌🏻👍🏻

        • fine renu. kasuri methi can be added. welcome and glad to know that the recipe turned out delicious.