aloo rasedar

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Aloo rasedar recipe with step by step photos – spiced and tasty potato gravy dish from the Uttar Pradesh cuisine. A vegan recipe.

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.

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

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aloo rasedar recipe

Aloo Rasedar

4.82 from 33 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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine North Indian
Course: Main Course

Servings 3 to 4


  • 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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Meet Dassana

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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Comments are closed.


  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.