Aloo Rasedar | Aloo Tomato Curry without onion and garlic
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.
Servings: 4
Calories: 263kcal
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 tsp Cumin seeds, 1 Bay leaf, ¼ tsp Methi seeds, 1 tbsp Cashews, 2 tbsp 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 tsp Asafoetida / Hing, ½ tsp Turmeric powder, ½ tsp Garam masala powder, 1 tsp Red chile powder, ¼ tsp Amchur powder, ½ tsp Coriander powder, ¼ tsp 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: 263kcal | Carbohydrates: 43g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 101mg | Potassium: 1097mg | Fiber: 7g | Sugar: 4g | Vitamin A: 673IU | Vitamin C: 53mg | Calcium: 44mg | Iron: 3mg