Aloo Rasedar
User Reviews
5
Aloo Rasedar
Description
Aloo Rasedar uses medium-sized russet potatoes cut into cubes and simmered in a richly spiced sauce that begins with tempering cumin, fennel, and fenugreek seeds in hot oil. Ginger paste, optional green chili, and asafoetida add depth before ripe tomatoes and ground spices—turmeric, Kashmiri red chili powder, coriander, and garam masala—are incorporated to create a flavorful base.
The potatoes cook under pressure or stovetop until tender, absorbing the vibrant spice mixture, with water added to form a curry of medium consistency. The dish is brightened with lemon juice and garnished with crushed dried fenugreek leaves (Kasoori methi) and cilantro for herbal freshness. Optionally, some potatoes are lightly mashed in the curry to thicken it slightly.
Aloo Rasedar complements Indian breads such as puri, roti, or parathas and can be served alongside dal and rice for a full meal. It can be made in advance with careful reheating, adding water as needed to adjust consistency since potatoes tend to thicken the sauce over time. Variations include omitting green chili for milder heat or swapping fresh tomatoes for canned.
Ingredients
- 3 medium russet potato scrubbed and washed (1.2 lbs
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds optional
- ¼ teaspoon fenugreek seeds
- ⅛ teaspoon asafoetida optional
- 1 tablespoon ginger paste
- 1 teaspoon green chili optional, minced
- 2 medium tomato finely diced
- ¼ teaspoon Turmeric ground
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons coriander powder
- ½ teaspoon garam masala
- 2 teaspoons kosher salt
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon fenugreek leaves optional, dried, aka Kasoori Methi
- ¼ cup cilantro finely chopped (optional)
Instructions
- Peel and cut the potatoes into ¾ inch cubes.
- Set the Instant Pot to saute mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add fennel seeds and fenugreek seeds and cook for 15 to 30 seconds making sure that the fenugreek seeds do not brown too much.
- Add hing, ginger paste, green chili, and mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Give a quick stir and cook until the tomatoes start to soften about 2 to 3 minutes.
- Add potatoes, water and give a quick stir.
- Pressure Cook for 3 minutes followed by quick release
- Open the Instant Pot and add lemon juice. Mash some of the potatoes with the back of the spatula or a potato masher. This is an optional step that will make the curry more thick and creamy.
- Crush Kasoori methi on the palm of your hands before adding and garnish with cilantro.
- Serve with puri, roti, or parathas and Koshimbir. For a full meal, serve with spinach dal and rice.
Notes
- Leftovers can be refrigerated up to 5 days and reheated on stovetop or microwave, adding warm water to adjust thickness and salt as needed.
- The dish can be made a day ahead; the curry thickens as it rests so thin with water when reheating.
- For stovetop cooking, simmer covered for about 20 minutes or until potatoes are cooked, adding water as needed.
- Substitute 1.5 cups canned tomatoes for fresh tomatoes if desired.
- Omit green chili for less heat or for children, and skip asafoetida to keep gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 57g | 19% |
| Protein | 16g | 32% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1203mg | 50% |
| Potassium | 794mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 2g | 4% |
| Vitamin A | 637IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 71mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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