Aloo Rasedar

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Isn’t it mind boggling to know, that a single vegetable (technically a tuber) can be turned into endless culinary creations! Yes, that’s the humble yet extremely popular and staple potato (aloo) for you. In this recipe of Aloo Rasedar, a special from the food rich state of Uttar Pradesh, potatoes are cooked in a perfectly spiced, warm, tasty and comforting gravy.

aloo rasedar served in a white bowl with pooris kept on a white platter, mixed veg pickle in a small bowl and text layovers.

About Aloo Rasedar

How many times you get to eat or try a dish which is simple at its core, made with no onion, no garlic and still is able to strike the right chord when hunger strikes? I mean a lot of people have this misconception about Indian food being ONLY spicy and fatty.

But if you delve deep into it, you’ll find that most of our everyday dishes are an answer to this question. Not to forget, Indian food is balanced, delicious, nutritious and a lot many positives, if done the right way. Period.

So is this Aloo Rasedar. Imagine when it came to existence in the cuisine of Uttar Pradesh (UP), they wouldn’t even realise that it will naturally be a vegan dish.

No fancy and expensive ingredients, still hardcore plant-based. This is what the beauty of most of traditional Indian cuisine is.

To put it simply about this specific preparation, the Hindi words for ‘potato’ and a slightly thin ‘gravy/curry’ are ‘aloo’ and ‘rasa/rasedar’ respectively.

So, when put together, it becomes the name of this dish. Sometimes, rasedar may also be spelt as ‘rassedar’ or ‘rassedaar.’ Please know that there’s no difference there at all.

My easy-peasy recipe of Aloo Rasedar is made with tomatoes, ginger, spices and obviously aloo. Also, repeating again, no traces of onion or garlic. Once you’re done with boiling or steaming the potatoes, making the gravy is quite simple.

This Aloo Rasedar is quite adaptable. You can vary the spice levels as per your likings. The spices used in this gravy merge really well with the tomatoes and enhance the flavors. Since tomatoes bring in the tang element, you can alter that as well or make it a completely tomato less gravy too.

You can even make this dish with baby potatoes. Also, add some green peas to the curry and turn it into an Matar Aloo Rasedar.

This preparation is quite apt for Hindu fasting/vrat days as well. So, use edible rock salt or sendha namak when making for fasts or vrats.

As already mentioned, it makes for an ideal filling breakfast, brunch, lunch or even dinner. At home, a typical combination is this Aloo Rasedar, poori and the Punjabi style Gobi Gajar Shalgam Achar or Aam Ka Achar.

The most ultimate way of relishing the Aloo Rasedar as a street food in UP (it’s common at railway stations too!) would be to have it steaming hot with bedmi poori or Kachori.

It is also a classic breakfast combination popular amidst all there. While a more comforting way of serving it would be to relish it with hot phulka, chapati or even regular Poori.

Just like any other Indian dish that will have many variations, you will also find plenty of curry variants made with the humble potato.

Some variants that I have shared are Mathura Ke Dubki Wale Aloo, South Indian Poori Masala, Maharashtrian Batata Bhaji and my regular everyday Potato Curry.

Simple to very fancy potato-based curries (dry or runny) are super prevalent across India. You go anywhere, you’ll get a unique recipe and the way it is served.

I have also seen aloo sabzi or Aloo Rasedar and poori being served in dhaba (roadside eateries) on highways, especially all-over North India. There are thousands of variations, if not less, with each having a distinct taste and texture.

Step-by-Step Guide

How to make Aloo Rasedar


1. Before you begin boil 4 medium-sized rinsed potatoes (300 grams) with 2 to 2.5 cups of water in a 3 litre pressure cooker for 3 to 4 whistles on medium heat.

When the pressure drops on its own, then only remove the lid. Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.

When the potatoes become warm or cool, peel and crumble them. Set the crumbled potatoes aside. You can opt to chop potatoes instead after peeling them.

Set aside all the spice powders you will need. Keep these ready as you don’t want to search them when you begin the cooking.

Peel and finely chop 1 inch ginger. Also finely chop 1 medium to large tomato.

crumbled steamed potatoes.

2. Next heat 1 tablespoon oil (or ghee if you prefer) in a pan. Keep heat to the lowest and add all the below listed spice powders:

  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel powder
  • ⅛ teaspoon asafoetida (hing)
  • ¼ teaspoon fenugreek seeds
  • ½ teaspoon red chili powder or cayenne pepper
  • ¼ teaspoon turmeric powder
spice powders added in hot oil in pan.

3. Stir to mix.

spice powders stirred well.

4. Add 1 inch finely chopped ginger (about 1.5 teaspoons finely chopped) and sauté for half a minute on low heat.

ginger added to the spiced oil.

5. Add ¾ cup finely chopped tomatoes (1 medium to large tomato) and stir.

finely chopped tomatoes added to the pan.

6. Sauté the tomatoes on medium-low heat till they soften and you see oil releasing from the sides of the pan. Stir often while sautéing tomatoes.

sautéing tomatoes.

7. Add the crumbled potatoes and stir well. Sauté for a minute.

adding rumbled potatoes to the tomatoes and sautéing.

Make Aloo Rasedar

8. Add 1 to 1.5 cups water and mix again. You can adjust the consistency by adding less or more water.

water added to the pan.

9. Season with salt as required.

adding salt to the pan.

10. Then, add 1 teaspoon dried mango powder (amchur powder).

If you do not have dry mango powder, add ½ teaspoon lemon juice or as needed after the cooking the curry is complete.

adding dried mango powder to the pan.

11. Stir and mix well. Simmer the potato gravy for 10 to 12 minutes. To thicken the gravy slightly, you can also mash a few potatoes with the back of a spoon.

You can keep the consistency you prefer. Generally, Aloo Rasedar is slightly thin. For a slight thicker consistency, simmer for some more minutes.

simmering aloo rasedar gravy.

12. Lastly, add 1 to 2 tablespoons chopped coriander leaves and ½ teaspoon garam masala powder.

chopped coriander leaves and garam masala powder added to the potato gravy.

13. Stir well to mix.

stirring the ingredients in the aloo rasedar.

14. Serve Aloo Rasedar with poori, roti or paratha. You can also garnish with some chopped coriander leaves while serving.

aloo rasedar

More Potato Gravy Recipes To Try!

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top shot of aloo rasedar served in a white bowl.

Aloo Rasedar

Aloo Rasedar is a spiced, thin potato gravy made with tomatoes, ginger and spices. A no onion no garlic recipe from the Uttar Pradesh cuisine. Best served with kachori, poori or luchi.
4.85 from 39 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine North Indian
Course Main Course
Diet Vegan
Difficulty Level Moderate
Servings 3


  • 4 potatoes (medium-sized) – 300 grams potatoes
  • 1 tomato (medium to large) – about ¾ cup finely chopped tomatoes
  • 1 inch ginger finely chopped or 1.5 teaspoons 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 seeds then lightly roast 1 teaspoon fennel seeds in a small frying pan till fragrant and then coarsely powder in a mortar-pestle
  • 1 teaspoon Coriander Powder
  • 1 teaspoon dry mango powder (amchur)
  • ½ teaspoon Garam Masala
  • teaspoon asafoetida (hing)
  • 1 to 1.5 cups water or add as required
  • 1 tablespoon oil – can also add ghee
  • salt as required
  • 1 to 2 tablespoons chopped coriander leaves (cilantro)


Boiling potatoes

  • Boil the potatoes till they are very well cooked and can be easily crumbled. You can steam or boil the potatoes in a pan on the stovetop, in the Instant Pot or in a stovetop pressure cooker.
  • For cooking in a stovetop pressure cooker, add rinsed potatoes and 2 to 2.5 cups of water in a 3 litre pressure cooker.
  • Pressure cook on medium heat for 3 to 4 whistles. When the pressure drops on its own, then only remove the lid.
  • Carefully, remove the potatoes with the help of tongs and place them on a plate to become warm at room temperature.
  • When the potatoes become warm or cool, peel and crumble them. Set aside. You can also chop the boiled potatoes if you like after peeling them.

Making aloo rasedar

  • Heat oil. On the lowest heat add all these spice powders – coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, red chili powder, turmeric powder.
  • Stir to mix taking care that the spices do not burn.
  • Add finely chopped ginger and sauté for a half a minute on low heat.
  • Add chopped tomatoes and stir.
  • On medium-low heat sauté the tomatoes till they soften and you see oil releasing from the sides.
  • Add the boiled and crumbled potatoes and mix well. Sauté for a minute.
  • Add water and stir again. You can adjust the consistency as you want by adding less or more water.
  • Add salt as required and dry mango 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 and serve Aloo Rasedar gravy with roti or paratha or poori. You can also garnish with a bit of chopped coriander leaves and then serve.


  • For a spicer version of the recipe, add some green chillies and you can also increase the red chilli powder. 
  • If you do not have dry mango powder, add about ½ teaspoon lemon juice or as needed after cooking the gravy is complete.
  • By adding less or more water you can get a medium to slightly thin consistency in the gravy according to your preferences.

Nutrition Info (Approximate Values)

Nutrition Facts
Aloo Rasedar
Amount Per Serving
Calories 284 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 4g
Sodium 419mg18%
Potassium 1342mg38%
Carbohydrates 54g18%
Fiber 8g33%
Sugar 4g4%
Protein 7g14%
Vitamin A 467IU9%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 62mg75%
Vitamin E 2mg13%
Vitamin K 10µg10%
Calcium 58mg6%
Vitamin B9 (Folate) 52µg13%
Iron 3mg17%
Magnesium 78mg20%
Phosphorus 182mg18%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Aloo Rasedar recipe post from the archives first published in December 2014 has been republished and updated on 21 July 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  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 us5 stars

    1. 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.5 stars

    1. 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?5 stars

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

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

      1. Oh sorry I meant Kasoori methi. Thank you the recipe turned out absolutely delicious ????????????????5 stars

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

  4. 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

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

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


    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

    1. 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.

  8. thanks so much for your recipe.. my hubby has cleaned bowl coz he absolutely loves it!!

  9. Haha.. i always made this recipe with adding onions, but it never tasted like one which i ate in marriages. Will try this one soon.. Looking very tasty!!5 stars

    1. yes the taste will be good wit mixed veggies. you can add cauliflower, peas, carrots, beans along with potatoes.

  10. Made it just now with pooris. My husband and i loved it.
    Thanks for sharing such lovely recipes.

  11. Hi I have tried other recipes of yours which have come out well, but this one had a very unpleasant taste and I had followed your recipe to the letter.

    1. thanks karen. i am wondering what could be the reason for the unpleasant taste. you could describe in more detail. could be due to a certain spice or spices.

  12. My first navratri at sasural… Made this aloo for the first time in my life and that too for 25 people.. Turned out amazing … Your recipes are super delicious.. Keep up the good work

  13. This makes a yummy dish without onion and garlic!!! Thank you Dasanna…have cooked many dishes following your recipes and each of the dish has come out well. All the recipes are just awesome…keep up the good work!!!!!5 stars

  14. Hi . I tried this. Came out very well. Thanks 4 the recipies. Ur recipies r awesome.
    meenakshi5 stars

  15. I am a working professional and time is always a constraint for me, following your blogs for vegetarian food receipies and got lot of appreciation from friends,family members and colleagues , now thinking to switch my profession from a Banker to a cook 😉 Thank you5 stars

    1. welcome utkarsh. nice to know this. thanks for sharing your positive feedback.

  16. Super excellent, recipes with step by step method.Its very different recipes.
    Not only parotta or rotti.different varitey recipes.4 stars

  17. Am following this blog almost everyday and I wanted to try this for a very long time and finally did it today.. This dish tasted so yummy and delicious.. And this dish has become one among our favorites 5 stars

  18. I have been following ur blog since long time and have tried many recipes..This recipe was just delicious…Served it with bhature and everyone loved it 🙂4 stars

  19. Hey Hi,
    I like recipes and love those pictures…they look so tempting.
    Thanks a lot for these yummy recipes.

    I want to ask you if we add spices in oil first, won’t it give burnt taste?

    1. welcome sneha. you have to keep the flame on low and make sure you don’t burn the spices by stirring often. if you burn the spices then there will be burnt smell.

  20. All dishes are very good because l am house wife. I preferred tastes first than presentation. I am fully satisfied. Thanks5 stars

    1. shreya, possibly the tomatoes were too tangy. otherwise the dish is not very tangy.

  21. Oh,this looks lovely! Cant wait to try it out for dinner tonight! The pictures look super fab and are so so helpful for beginners like me. Thanks so much you guys!

  22. Delicious and easy recipe!! Love your no onion no garlic collection of recipes for rotis/chapatis. Even Mathura ke dubkiwale Aloo was yummy.

  23. Hey Dassana.. U rock 🙂
    ur recipes are really delicious. . ur way of describing is really fabulous. . I only read ur recipes nw.. I tried many of ur recipe. . once I tried kachori.. it ws just perfect. . everybody praised me for that. . I was just… arre bnai kisne h yr… bdiya to honi e thi.. bt actually it ws bcz of u..
    Thanku dear.. take care

    1. welcome ishpreet. your comment made me feel good and lighter. thanks for sharing your experience.

  24. Your all receipe are fabulas.I am try very few from this.I have a 8 months pregnant. Next month I am going to 9 month and have god bhorai rasam. Can u suggest me what can I make no onion no garic receipe on this day. Please whole meal receive suggeste me.

    1. hi deepa, i don’t have any recipe of shalgam subzi. but there are two recipes coming up. one is gobi gajar shalgam achar. and the other is a kashmiri version which can be made with shalgam as well as with kohlrabi.

  25. It’s simple and tasty. Nothing required to thicken the gravy. Less or more of water determines the consistency. I liked your style.5 stars

  26. If you add a fistfull of mutter (fresh green peas) during the simmer step. then this curry out to be very good, not strictly aloo-mutter, but just some mutter dana so it looks better. If you want thicker gravy, dissolve a tsp of corn flour in warm water and add that water. I have also seen people add cloves and cinnamon during frying of the masala. Also the hing/asofetida should be just a pinch, as it is kind of overwhelming over other spices

    By the way this curry is served in the Indian Railway Veg meals on all Northern routes; and it tastes awesome with Poori/Chapati.

    1. thanks for the tips amit. even i have seen some people adding cloves and cinnamon. 1/8 tsp of hing is just about 2 to 3 pinches and its not overwhelming. at least we are used to having hing in the recipes, so for us its ok. but depends from person to person. thanks for the info on indian railway veg meals.

  27. I tried this recipe now I’m confused which one of your recipes qualifies as you signature dish. Each one of them seems better than the other. Truly appreciate your efforts in putting up the most appropriate pictures along with detailed steps are so very helpful for beginners. Thank you once again for making cooking look like sliding on butter ! ! !5 stars

    1. welcome hemanth. there are many signature dishes. because some times i try one single recipe many times to get it perfect. e.g. yesterday i made veg makhanwala and it was not up to the mark. so i will have to make it again.

  28. WOW…what an easy, mouthwatering recipe….thank u for sharing easy recipe dassana…
    i m gonna make it for sure…

  29. Heyy Dassana i love ur recepies.. i found nobody, describing the delicious recepies step by step like you.. i am a surgeon by profession.. i love to cook food… nd i like the way u make it.. keep posting new recepies..4 stars

    1. welcome samrin. glad to know that you are liking the recipes and their presentation.

  30. hi
    thank you so much for the recipes and photos… i am a novice at cooking and have benefited greatly from your work… thanks again

      1. Hi can I make it without fennel bcoz I dont like the taste it it will adjust in curry and will not gibe fennel taste thwn.I can.add… Please suggest

        1. fennel is one of the spices that is the highlight of this aloo rasedar. without it something will be missing in the overall taste. i would not suggest to skip it. just reduce the amount to 1/4th or 1/2 teaspoon.