Aloo Rasedar
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3
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Calories
284 kcal
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Course
Main Course
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Cuisine
Indian
Aloo Rasedar
Description
Aloo Rasedar is made by first boiling medium potatoes until tender enough to crumble or chop. The gravy is prepared by gently heating a blend of spices including cumin, coriander, fennel, fenugreek seeds, turmeric, red chili powder, asafoetida, and garam masala in cooking oil. Finely chopped ginger and tomatoes are added for flavor and body, cooked until softened and aromatic.
The crumbled potatoes are stirred into the spiced mixture along with water to create a semi-thick curry or gravy with a smooth texture. Dry mango powder (amchur) is added to impart a subtle sourness that brightens the dish. The curry is simmered until the spices meld with the potatoes and the desired consistency is reached. Fresh chopped coriander leaves garnish the dish, introducing a fresh herbal note.
This curry pairs well with Indian breads or rice and serves as a comforting side or main vegetarian dish. It carries moderate heat from chili powder that can be adjusted. The dish can be made spicier by adding green chilies, and the tanginess can be adjusted with lemon juice if dry mango powder is unavailable.
Adjusting water quantity controls gravy thickness to preference, ranging from medium to slightly thin. The recipe suits practical cooking methods like boiling in a stovetop pressure cooker or Instant Pot to speed preparation.
Ingredients
- 4 potato 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
- ⅛ teaspoon asafoetida (hing)
- 1 to 1.5 cups water or add as required
- 1 tablespoon neutral cooking oil can also add ghee, generic cooking oil
- salt as required
- 1 to 2 tablespoons Coriander leaves cilantro, chopped
Instructions
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.
Notes
- For a spicier version, include green chilies and increase red chili powder to taste.
- If dry mango powder is unavailable, substitute with about ½ teaspoon lemon juice added after cooking.
- Adjust the amount of water to achieve your preferred gravy consistency, from medium to slightly thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 419mg | 17% |
| Potassium | 1342mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 467IU | 9% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 62mg | 69% |
| Vitamin E | 2mg | |
| Vitamin K | 10µg | |
| Calcium | 58mg | 6% |
| Vitamin B9 (Folate) | 52µg | |
| Iron | 3mg | 17% |
| Magnesium | 78mg | 20% |
| Phosphorus | 182mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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