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Aloo Rasedar » Dassana’s Veg Recipes

Isn’t it thoughts boggling to know, {that a} single vegetable (technically a tuber) will be was limitless culinary creations! Sure, that’s the standard but extraordinarily well-liked and staple potato (aloo) for you. On this recipe of Aloo Rasedar, a particular from the meals wealthy state of Uttar Pradesh, potatoes are cooked in a wonderfully spiced, heat, 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

What number of occasions you get to eat or strive a dish which is straightforward at its core, made with no onion, no garlic and nonetheless is ready to strike the correct chord when starvation strikes? I imply lots of people have this false impression about Indian meals being ONLY spicy and fatty.

However should you delve deep into it, you’ll discover that almost all of our on a regular basis dishes are a solution to this query. To not neglect, Indian meals is balanced, scrumptious, nutritious and rather a lot many positives, if carried out the correct approach. Interval.

So is that this Aloo Rasedar. Think about when it got here to existence within the delicacies of Uttar Pradesh (UP), they wouldn’t even realise that it’s going to naturally be a vegan dish.

No fancy and costly elements, nonetheless hardcore plant-based. That is what the fantastic thing about most of conventional Indian delicacies is.

To place it merely about this particular preparation, the Hindi phrases for ‘potato’ and a barely skinny ‘gravy/curry’ are ‘aloo’ and ‘rasa/rasedar’ respectively.

So, when put collectively, it turns into the identify of this dish. Typically, rasedar might also be spelt as ‘rassedar’ or ‘rassedaar.’ Please know that there’s no distinction there in any respect.

My easy-peasy recipe of Aloo Rasedar is made with tomatoes, ginger, spices and clearly aloo. Additionally, repeating once more, no traces of onion or garlic. When you’re carried out with boiling or steaming the potatoes, making the gravy is kind of easy.

This Aloo Rasedar is kind of adaptable. You possibly can fluctuate the spice ranges as per your likings. The spices used on this gravy merge very well with the tomatoes and improve the flavors. Since tomatoes convey within the tang aspect, you possibly can alter that as properly or make it a totally tomato much less gravy too.

You possibly can even make this dish with child potatoes. Additionally, add some inexperienced peas to the curry and switch it into an Matar Aloo Rasedar.

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

As already talked about, it makes for a super filling breakfast, brunch, lunch and even dinner. At house, a typical mixture is that this Aloo Rasedar, poori and the Punjabi model Gobi Gajar Shalgam Achar or Aam Ka Achar.

Essentially the most final approach of relishing the Aloo Rasedar as a avenue meals in UP (it’s widespread at railway stations too!) can be to have it steaming scorching with bedmi poori or Kachori.

It is usually a traditional breakfast mixture well-liked amidst all there. Whereas a extra comforting approach of serving it might be to relish it with scorching phulka, chapati and even common Poori.

Similar to some other Indian dish that may have many variations, additionally, you will discover loads of curry variants made with the standard potato.

Some variants that I’ve shared are Mathura Ke Dubki Wale Aloo, South Indian Poori Masala, Maharashtrian Batata Bhaji and my common on a regular basis Potato Curry.

Easy to very fancy potato-based curries (dry or runny) are tremendous prevalent throughout India. You go wherever, you’ll get a novel recipe and the best way it’s served.

I’ve additionally seen aloo sabzi or Aloo Rasedar and poori being served in dhaba (roadside eateries) on highways, particularly all-over North India. There are millions of variations, if not much less, with every having a definite style and texture.

Step-by-Step Information

The right way to make Aloo Rasedar


1. Earlier than you start boil 4 medium-sized rinsed potatoes (300 grams) with 2 to 2.5 cups of water in a 3 litre strain cooker for 3 to 4 whistles on medium warmth.

When the strain drops by itself, then solely take away the lid. Fastidiously, take away the potatoes with the assistance of tongs and place them on a plate to turn into heat at room temperature.

When the potatoes turn into heat or cool, peel and crumble them. Set the crumbled potatoes apart. You possibly can choose to cut potatoes as an alternative after peeling them.

Put aside all of the spice powders you’ll need. Hold these prepared as you don’t need to search them while you start the cooking.

Peel and finely chop 1 inch ginger. Additionally finely chop 1 medium to massive tomato.

crumbled steamed potatoes.

2. Subsequent warmth 1 tablespoon oil (or ghee should you want) in a pan. Hold warmth to the bottom and add all of the beneath 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 purple chili powder or cayenne pepper
  • ¼ teaspoon turmeric powder
spice powders added in hot oil in pan.

3. Stir to combine.

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 warmth.

ginger added to the spiced oil.

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

finely chopped tomatoes added to the pan.

6. Sauté the tomatoes on medium-low warmth until they soften and also you see oil releasing from the perimeters of the pan. Stir usually whereas sautéing tomatoes.

sautéing tomatoes.

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

adding rumbled potatoes to the tomatoes and sautéing.

Make Aloo Rasedar

8. Add 1 to 1.5 cups water and blend once more. You possibly can alter the consistency by including much less or extra 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 happen to would not have dry mango powder, add ½ teaspoon lemon juice or as wanted after the cooking the curry is full.

adding dried mango powder to the pan.

11. Stir and blend properly. Simmer the potato gravy for 10 to 12 minutes. To thicken the gravy barely, you may as well mash a couple of potatoes with the again of a spoon.

You possibly can maintain the consistency you favor. Typically, Aloo Rasedar is barely skinny. For a slight thicker consistency, simmer for some extra 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 properly to combine.

stirring the ingredients in the aloo rasedar.

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

aloo rasedar

Extra Potato Gravy Recipes To Attempt!

Please remember to fee this recipe within the recipe card beneath when you’ve got made it. For extra vegetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.

top shot of aloo rasedar served in a white bowl.

Aloo Rasedar

Aloo Rasedar is a spiced, skinny potato gravy made with tomatoes, ginger and spices. A no onion no garlic recipe from the Uttar Pradesh delicacies. Greatest served with kachori, poori or luchi.

Prep Time 15 minutes

Cook dinner Time 15 minutes

Whole Time 30 minutes

Forestall your display screen from going darkish whereas making the recipe

Boiling potatoes

  • Boil the potatoes until they’re very properly cooked and will be simply crumbled. You possibly can steam or boil the potatoes in a pan on the stovetop, within the Immediate Pot or in a stovetop strain cooker.

  • For cooking in a stovetop strain cooker, add rinsed potatoes and a pair of to 2.5 cups of water in a 3 litre strain cooker.

  • Strain prepare dinner on medium warmth for 3 to 4 whistles. When the strain drops by itself, then solely take away the lid.

  • Fastidiously, take away the potatoes with the assistance of tongs and place them on a plate to turn into heat at room temperature.

  • When the potatoes turn into heat or cool, peel and crumble them. Put aside. You may also chop the boiled potatoes should you like after peeling them.

Making aloo rasedar

  • Warmth oil. On the bottom warmth add all these spice powders – coriander powder, cumin powder, fennel powder, asafoetida, fenugreek seeds, purple chili powder, turmeric powder.

  • Stir to combine taking care that the spices don’t burn.

  • Add finely chopped ginger and sauté for a half a minute on low warmth.

  • Add chopped tomatoes and stir.

  • On medium-low warmth sauté the tomatoes until they soften and also you see oil releasing from the perimeters.

  • Add the boiled and crumbled potatoes and blend properly. Sauté for a minute.

  • Add water and stir once more. You possibly can alter the consistency as you need by including much less or extra water.

  • Add salt as required and dry mango powder.

  • Stir and blend properly. Convey the potato gravy to a simmer for 10 to 12 minutes. To thicken the gravy barely, you may as well mash a couple of potatoes with the again 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 may also garnish with a little bit of chopped coriander leaves after which serve.

  • For a spicer model of the recipe, add some inexperienced chillies and you may as well improve the purple chilli powder. 
  • If you happen to would not have dry mango powder, add about ½ teaspoon lemon juice or as wanted after cooking the gravy is full.
  • By including much less or extra water you will get a medium to barely skinny consistency within the gravy in accordance with your preferences.

Diet Info

Aloo Rasedar

Quantity Per Serving

Energy 284 Energy from Fats 54

% Each day Worth*

Fats 6g9%

Saturated Fats 1g6%

Polyunsaturated Fats 0.4g

Monounsaturated Fats 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 Ok 10µg10%

Calcium 58mg6%

Vitamin B9 (Folate) 52µg13%

Iron 3mg17%

Magnesium 78mg20%

Phosphorus 182mg18%

Zinc 1mg7%

* % Each day Values are based mostly on a 2000 calorie weight loss plan.

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This Aloo Rasedar recipe submit from the archives first revealed in December 2014 has been republished and up to date on 21 July 2022.



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