aloo rasedar

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.

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aloo rasedar recipe

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.

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
More Potato gravy recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Aloo Rasedar

4.8 from 29 votes
Aloo rasedar is a 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.
aloo rasedar recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course
Cuisine:North Indian
Servings (change the number to scale):3 to 4
(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
  • 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
  • teaspoon asafoetida (hing)
  • 1 to 1.5 cups water or add as required
  • 1 tablespoon oil or ghee
  • salt as required


boiling potatoes

  • 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.

Nutrition Info (approximate values)

Nutrition Facts
Aloo Rasedar
Amount Per Serving
Calories 117 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 19mg1%
Potassium 513mg15%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 540IU11%
Vitamin C 16.5mg20%
Calcium 48mg5%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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93 comments/reviews

  1. Awesome recipe….again.

  2. 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 us5 stars

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

  3. 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.5 stars

    • 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.

  4. 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?5 stars

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

  5. 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 ????????????????5 stars

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

  6. I always used to wonder how this is made and today I found this on your page, i tried it at home and it was delicious,Totally enjoyed. Thanks for sharing such a nice and easy recipe.5 stars

    • Welcome Mohini. Glad to know that you liked the recipe.

  7. I am out of fresh ginger, can I use powdered ginger? How much would you recommend?5 stars

    • Lulu, yes you can use. add around 1/2 teaspoon.

  8. I just made this 🙂 It turned out yummy 🙂 Thank you so much for all your recipes. Your recipes never fail.5 stars

    • thanks a lot sravanthi for this feedback 🙂

  9. Loved it 🙂5 stars

    • thanks amritha for positive views!


    Most recipes mention “Salt as required” – for novice cooks like me, it will be helpful if some rough guide / range is suggested for salt please5 stars

    • usually for salt, it becomes difficult to tell as people have less or more preference for salt. what i suggest is add about 1/2 teaspoon of salt in any recipe that calls for 3 to 4 servings. check the taste and then add a pinch or even 1/4 teaspoon of salt as per taste. i will keep your suggestion in mind. thanks.