aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe, how to make aloo rasedar curry recipe

aloo rasedar recipe with step by step photos – spiced potato curry from uttar pradesh cuisine.

sharing one easy potato curry recipe which is made with tomatoes, ginger, spices and of course potatoes. the recipe is also no onion no garlic. you just need to boil or steam the potatoes. once the potatoes are done, making the curry is very easy.

the curry is adaptable and you can vary the tang and heat content as per you taste. tomatoes make this curry tangy. the spices merge very well with the tomatoes and make it flavorful. you can also add peas to the curry. you can also make this curry for fasting. add sendha namak/rock salt when making for fasting. i have also already shared the recipe of aloo tamatar sabzi for fasting.

‘rasedar‘ means having a slightly thin consistency in the curry or gravy and of course ‘aloo’ means potatoes. in north india, specially uttar pradesh one will find many small joints or eateries where aloo rasedar is served with pooris or kachoris. this popular combo is also served at the railway stations there.

aloo rasedar can be made without tomatoes too. i have already shared a similar no onion no garlic aloo recipe sans tomatoes – mathura ke dubki wale aloo.

aloo rasedar is mostly served with pooris and makes for a filling breakfast or brunch. ideal for weekend breakfast 

in fact, an aloo or potato based curry (dry or gravy) with pooris is popular all over india. each region and state have their own take on aloo sabzi. the breakfast of aloo poori is so common that even during my travels in the northern regions as well as in western india, i have seen aloo sabzi/bhaji and poori served on the highway joints or dhabas. and yes the taste and consistency differs always as there are thousands of variations.

at home the humble potato gets added to every veggies like cauliflower, peas, capsicum, french beans, radish pods and aubergines. thats a punju household for you where only the aloo is eaten and the rest of the veggies are left behind. no amount of nutritional counselling helps when it comes to matters of taste

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 4 medium potatoes/aloo or 300 gms or 10.5 oz
• 1 large tomato, about ¾ cup finely chopped tomatoes
• 1 inch ginger/adrak, finely chopped or 1.5 tsp finely chopped ginger
• ¼ tsp fenugreek seeds/methi seeds
• ¼ tsp turmeric powder/haldi check
• ½ tsp red chili powder/lal mirch powder
• 1 tsp cumin powder/jeera powder
• 1 tsp fennel powder/saunf (if you don't have ground fennel, then lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
• 1 tsp coriander powder/dhania powder
• 1 tsp dry mango powder/amchur powder
• ½ tsp garam masala powder
• ⅛ tsp asafoetida/hing
• 1 to 1.5 cups water or add as required
• 1 tbsp oil or ghee
• salt as required

INSTRUCTIONS

1. boil the potatoes till they are very well cooked and can be easily crumbled.
2. peel and crumble the potatoes. keep aside.
3. heat oil. on a low flame add all the spice powders - coriander powder, cumin powder, fennel powder, asafoetida, methi seeds, red chili powder, turmeric powder. stir.
4. add finely chopped ginger and saute for a half a minute on low flame.
5. add chopped tomatoes and stir.
6. saute the tomatoes till they soften and you see oil releasing from the sides.
7. add the crumbled potatoes and stir well. saute for a minute.
8. add water and stir again. you can adjust the consistency as you want by adding less or more water.
9. add salt & dry mango powder/amchur powder.
10. stir and mix well. bring the potato curry to a simmer for 10 to 12 minutes. to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon.
11. lastly add chopped coriander leaves and garam masala powder.
12. stir & serve aloo rasedar curry with rotis or parathas or pooris. you can also garnish with a bit of chopped coriander leaves and then serve.