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    Home » Indian Dinner Recipes

    Aloo Rasedar | Aloo Tomato Curry without onion and garlic

    Published: Dec 27, 2015 · Modified: Feb 19, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Aloo Rasedar is a quick, easy-to-make Indian curry prepared using potatoes and tomatoes with aromatic spices. You need less than 30 minutes to make this simple potato curry. Serve it with dosa, poori, or any Indian flatbreads for breakfast, lunch, or dinner.

    Aloo Rasedar | Aloo tomato curry without onion and garlic for dosa, poori, chapati, paratha, etc.
    Jump to:
    • Recipe card
    • No onion no garlic, potato tomato curry
    • Ingredients
    • Boiling potatoes
    • Making aloo rasedar
    • Tips
    • To make this potato curry in the instant pot
    • Serving suggestions
    • More curry recipes without onion garlic
    • User Reviews

    Recipe card

    Aloo Rasedar | Aloo tomato curry without onion and garlic for dosa, poori, chapati, paratha, etc.

    Aloo Rasedar | Aloo Tomato Curry without onion and garlic

    Kushi
    Aloo Rasedar is a quick, easy-to-make Indian curry prepared using potatoes and tomatoes with aromatic spices. You need less than 30 minutes to make this simple potato curry. Serve it with dosa, poori, or any Indian flatbreads for breakfast, lunch, or dinner.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Dinner, Lunch
    Cuisine Indian
    Servings 4
    Calories 263 kcal

    Equipment

    • Pan

    Ingredients
      

    • 4 Potatoes
    • 1 teaspoon Cumin seeds
    • 1 Bay leaf
    • ¼ teaspoon Methi seeds fenugreek
    • 1 tablespoon Cashews optional
    • 2 Green chilies
    • 1 inch Ginger grated
    • 2 to 3 Tomatoes chopped
    • ¼ teaspoon Asafoetida / Hing
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Garam masala powder
    • 1 teaspoon Red chile powder
    • ¼ teaspoon Amchur powder dry mango powder
    • ½ teaspoon Coriander powder
    • ¼ teaspoon Fennel powder
    • Salt to taste
    • 2 tablespoon Vegetable oil
    • Coriander leaves for garnish

    Instructions
     

    Boiling potatoes

    • Boil the potatoes until they are cooked and can be easily mashed. You can cook them in the microwave, pressure cooker, instant pot, or pan on a stovetop.
      4 Potatoes
    • To boil them in the pan, wash the potatoes nicely. Peel them and cut them into cubes. Now boil the potatoes in water till they are cooked and drain them.
    • To speed up the process, you can microwave the cubed potatoes with a splash of water for 5 minutes.
    • Or simply add the whole potatoes in a pressure cooker with enough water and cook for 3 whistles. Once the pressure drops, remove the potatoes and peel the skin.
    • Mash or crumble the potatoes and keep them aside.

    Making aloo rasedar

    • Heat oil in a pan on medium flame. Add cumin seeds, bay leaf, methi seeds, and cashews, and saute until cashews become light in color.
      1 teaspoon Cumin seeds, 1 Bay leaf, ¼ teaspoon Methi seeds, 1 tablespoon Cashews, 2 tablespoon Vegetable oil
    • Add ginger, green chilies, and tomatoes, and saute until the tomato softens.
      2 Green chilies, 1 inch Ginger, 2 to 3 Tomatoes
    • Add hing, turmeric powder, garam masala powder, red chile, amchur, coriander, and fennel powder, and mix well. Cook for a minute.
      ¼ teaspoon Asafoetida / Hing, ½ teaspoon Turmeric powder, ½ teaspoon Garam masala powder, 1 teaspoon Red chile powder, ¼ teaspoon Amchur powder, ½ teaspoon Coriander powder, ¼ teaspoon Fennel powder
    • Now add the mashed potatoes, water for desired consistency (approx 1 ½ to 2 cups), and salt and bring it to a nice boil.
      Salt
    • Simmer it for 10 to 12 minutes. Garnish it with coriander leaves. Switch off the flame.
      Coriander leaves
    • Serve hot with sabudana vada, dosa, poori, chapati, or paratha, and enjoy.

    To make this potato curry in the instant pot

    • Turn on the saute mode of your IP. Follow the same instructions given above till you add the spice powder.
    • Then, instead of cooked and mashed potatoes, add the uncooked cubed potatoes and 2 cups of water, stir, and close the lid of your IP.
    • Pressure cook on high for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes. Then release any remaining pressure.
    • Open the lid. Turn the saute mode and mash the potatoes using the back of a ladle or potato masher.
    • Add more water if required for desired consistency and simmer for 2 minutes. Garnish with coriander leaves and enjoy.

    Notes

    • Vary the spices as per your taste.
    • The traditional consistency of this dish is medium thick. But feel free to adjust it to your liking. 
    • Substitute amchur with lemon juice. 
    • I have kept this recipe vegan. To enhance the taste, you can make it with desi ghee. 

    Nutrition

    Calories: 263kcalCarbohydrates: 43gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 101mgPotassium: 1097mgFiber: 7gSugar: 4gVitamin A: 673IUVitamin C: 53mgCalcium: 44mgIron: 3mg
    Tried this recipe?Let us know how it was!

    No onion no garlic, potato tomato curry

    Like tomato curry or vrat wale paneer curry, this spiced potato curry is made without any onion and garlic and can be served during fasting, vrat, and upvas days like Navratri, Shivratri, ram Navami, etc.

    On regular days, serve it with dosa, poori, chapati, roti, paratha, or simply steamed rice.

    The spices might look a lot, but they add a lot of flavors, just like the ones you get on the roadside or in a dhaba. Adjust it to your liking.

    This dish is also called aloo ki sabzi, spiced potato curry, aloo rassa bhaji, ras wale aloo, tari wale aloo, etc.

    Aloo Rasedar | potato tomato curry for vegetarian breakfast, lunch and dinner.

    Ingredients

    Potatoes: I have used russet potatoes. Any potato will work.
    Spices: This combination of spices gives it an authentic taste and kick. It includes cumin seeds, methi, hing, turmeric, chile powder, garam masala, amchur, coriander, and fennel powder.
    Tomatoes: Add nice tanginess to the dish.

    Check out the recipe card for the full list of ingredients.

    Boiling potatoes

    Boil the potatoes until they are cooked and can be easily mashed. You can cook them in the microwave, pressure cooker, instant pot, or pan on a stovetop. 

    • To boil them in the pan, wash the potatoes nicely. Peel them and cut them into cubes. Now boil the potatoes in water till they are cooked and drain them. 
    • To speed up the process, you can microwave the cubed potatoes with a splash of water for 5 minutes. 
    • Or simply add the whole potatoes in a pressure cooker with enough water and cook for 3 whistles. Once the pressure drops, remove the potatoes and peel the skin. 

    Mash or crumble the potatoes and keep them aside. 

    Aloo Rasedar | Dhaba style ras wale aloo or tari aloo for Indian breakfast, lunch, and dinner.

    Making aloo rasedar

    • Heat oil in a pan on medium flame. Add cumin seeds, bay leaf, methi seeds, and cashews, and saute until cashews become light in color. 
    • Add ginger, green chilies, and tomatoes, and saute until the tomato softens.
    • Add hing, turmeric powder, garam masala powder, red chile, amchur, coriander, and fennel powder, and mix well. Cook for a minute.
    • Now add the mashed potatoes, water for desired consistency (approx 1 ½ to 2 cups), and salt and bring it to a nice boil.
    • Simmer it for 10 to 12 minutes. Garnish it with coriander leaves. Switch off the flame. 
    • Serve hot with sabudana vada, dosa, poori, chapati, or paratha, and enjoy. 

    Tips

    • Vary the spices as per your taste.
    • The traditional consistency of this dish is medium thick. But feel free to adjust it to your liking. 
    • Substitute amchur with lemon juice. 
    • I have kept this recipe vegan. To enhance the taste, you can make it with desi ghee. 

    To make this potato curry in the instant pot

    • Turn on the saute mode of your IP. Follow the same instructions given above till you add the spice powder. 
    • Then, instead of cooked and mashed potatoes, add the uncooked cubed potatoes and 2 cups of water, stir, and close the lid of your IP. 
    • Pressure cook on high for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes. Then release any remaining pressure. 
    • Open the lid. Turn the saute mode and mash the potatoes using the back of a ladle or potato masher. 
    • Add more water if required for desired consistency and simmer for 2 minutes. Garnish with coriander leaves and enjoy. 

    Serving suggestions

    • Serve this for breakfast with poori, dosa, paratha, or chapati.
    • You can also serve this with steamed rice drizzled with ghee.
    • During Navratri or fasting days, serve this with sabudana vada, vrat ke chawal, poori, etc.

    More curry recipes without onion garlic

    • vrat wale paneer curry, no onion no garlic paneer masala, sabzi, navratri fasting, upvas, vrat khana
      Vrat Wale Paneer Curry | Simple No onion No Garlic Paneer Recipe
    • how to make palak paneer without onion garlic, Navratri vrat, fasting, upvas recipes, karwa chauth
      No Onion No Garlic Palak Paneer For Fasting, Vrat
    • quick and easy chana masala for fasting, vrat, upvas, healthy diet
      No Onion No Garlic Chana Masala | Special Navratri Recipe | Chole
    • Easy tomato curry recipe | Indian style curry without onion & garlic | Side for dosa, chapati, roti.
      Easy Tomato Curry | Tomato Gojju

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this aloo rasedar recipe in Dec 2015. It has now been modified in Feb 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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      Hyderabadi Chicken Masala
    • Pakki chicken biryani recipe - authentic and easy-to-make, simple homemade chicken biryani.
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    • Black pepper chicken gravy - Chicken Kali mirch - side dish for naan, roti, chapati, dosa, rice.
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    Reader Interactions

    Comments

    1. Rachana

      February 21, 2024 at 8:23 am

      5 stars
      I have tried this aloo rasedar curry a few times already, and My Gosh! It always hits the spot every single time! Love how well it pairs with both rice items & rotis! It is one of my go-to potato curries for lunch & dinner whenever I crave for something delicious, hearty & robust in its flavour profile. I do increase the green chillies used though as I like my curries fairly hot, and add a pinch of sugar just to balance out the flavours a bit! 🙂

      Reply
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    5 from 4 votes (2 ratings without comment)

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