Aloo Rasedar | Potatoes in a Tomato Ginger Gravy (vegan, gluten-free)

Aloo Rasedar recipe is prepared without garlic and onions making it ideal if you’re observing a fast. This dish is absolutely delicious and pairs well with poori (deep fried bread).
   

Often times when I’d visit the temple, Aloo Poori (potatoes and deep fried bread) was offered as prasad (a religious vegetarian offering in both Hinduism and Sikhism). I always looked forward to the potato curry which was prepared without garlic and onions. For the longest time, I referred to this Aloo ki Subzi as Mandir wale Aloo or Gurudwara wale Aloo or Poori wali Aloo ki Subzi. There are various names for this dish, however I call it Aloo Rasedar which is prepared in a tomato ginger gravy.

This subzi right here is one of my favorites and is Indian comfort food, especially with poori. The flavor is in the carom seeds and hing which are the two key ingredients in this dish, hence do not omit. It’s the perfect subzi to make when you’re observing a fast, usually around Navratri. Consume this delectable subzi with poori, roti, or naan.

aloo rasedar is:

Vegan
Gluten-Free
Scrumptious
Flavorful
No Garlic, No Onions
Perfect for observing during fasts

how to make aloo rasedar step by step?

1. Boil the potatoes in an Instant Pot. Add 1 cup of water and 3 potatoes. Cook for 12 minutes on High Pressure and Natural Release for 10 minutes or more.
2. Once boiled, cut the tomatoes into 1-inch cubes.

3. Set aside your spices.
4. In a food processor, blend the tomatoes, ginger, and green chilies. 

5. Heat up an enameled castiron pan on medium heat, once hot, add oil, after about 10 seconds, add the spices and saute for 30 seconds or so.
6. Add the blended tomatoes, stir through, and cook for a couple of minutes.
7. Lower heat to low-medium, cover the pan with a lid and cook the tomatoes down for 8 minutes.

8. This is what you should have… the tomatoes should have a paste-like consistency.
9. Add the potatoes. Stir well for a couple of minutes so they’re well coated.

10. Add water. Gently stir.
11. Cover with a lid and cook for 10 minutes on low-medium heat.

12. This is what you should have.
13. Add garam masala and mango (amchoor) powder.
14. Add fresh cilantro. Turn off the stove. Mash a few potatoes to help thicken the gravy.

Enjoy with poori/roti/naan!

Pin Recipe Print Recipe

Aloo Rasedar

Aloo Rasedar is prepared in a tomato ginger gravy. It's perfect for when you're observing a fast.

5 from 5 votes

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course Main Course

Cuisine Indian

Diet Vegan, Gluten-Free

Servings: 4 people

Calories: 209kcal

Author: Nisha

Equipment

Instant Pot

Food Processor 4-Cup

Le Creuset Dutch Oven 2.75

Ingredients

• 2 tbsp avocado oil
• 1 tsp cumin seeds
• 1/2 tsp carom seeds ajwain
• 1/8 tsp asafoetida hing (use GF for gluten-free option)
• 2 tsp coriander powder
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp fennel seeds saunf
• 3 plum tomatoes
• 1 1/2 inch ginger
• 1 green chili
• 3 potatoes boiled
• salt to taste
• 2 cups water
• 1/2 tsp mango powder amchur
• 1/2 tsp garam masala
• small handful fresh cilantro leaves

Instructions

• Boil the potatoes in an Instant Pot. Add 1 cup of water and 3 potatoes. Cook for 12 minutes on High Pressure and Natural Release for 10 minutes or more.
• Once boiled, cut the tomatoes into 1 inch cubes.
• In a food processor, blend the tomatoes, ginger, and green chilies.
• Set aside your spices.
• Heat up an enameled castiron pan on medium heat, once hot, add oil, after about 10 seconds, add the spices and saute for 30 seconds or so.
• Add the blended tomatoes, stir through, and cook for a couple minutes.
• Lower heat to low-medium, cover pan with a lid, and cook the tomatoes down for 8 minutes.
• This is what you should have... the tomatoes should have a paste-like consistency.
• Add the potatoes. Stir well for a couple of minutes so they're well coated.
• Add water.
• Cover with a lid and cook for 10 minutes on low-medium heat.
• This is what you should have.
• Add garam masala and mango (amchoor powder).
• Add fresh cilantro leaves and mash a few potatoes to help thicken the gravy.

Enjoy with roti/poori/naan!

Nutrition

Calories: 209kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 814mg | Fiber: 5g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 2mg