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.
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Recipe card
Aloo Rasedar | Aloo Tomato Curry without onion and garlic
Equipment
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
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.
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.
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
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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.
Rachana
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! 🙂