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!
Recipe Card
Aloo Rasedar
Vegan, Gluten-FreeIngredients
- 2 tablespoon avocado oil
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds, ajwain
- ⅛ teaspoon asafoetida, hing (use GF for gluten-free option)
- 2 teaspoon coriander powder
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel seeds, saunf
- 3 plum tomatoes
- 1 ½ inch ginger
- 1 green chili
- 3 potatoes boiled
- salt to taste
- 2 cups water
- ½ teaspoon mango powder , amchur
- ½ teaspoon 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.
Sheila says
Wow just made this aloo rasedar recipe and it was such a hit for my family. I would recommend this aloo rasedar dish to all my friends thanks for posting!
honeywhatscooking says
Thanks Sheila. I'm so glad to hear your family loved it. Appreciate your comment. 🙂
Heena says
Made this with spinach rotli for dinner for my little one and Hubster. We all loved it. Thanks for the recipe, Nisha!
Khyati bhayani says
Omg such an easy and yummy recipe.. made it with masala pooris and even my 3.5 yr old toddler relished it .. Nisha ur recipes are jus fantastic
Vai Patel says
This was such a delicious recipe..packed with so many flavors. I can't emphasize enough how much I appreciate the step by step pics along with the easy to follow instructions. Thanks for a wonderful recipe, Nisha!
Pinki says
Hi Nisha,
This recipe is amazing! Everyone loved it.
Thank you for all your amazing recipes!
Priyanka says
Fantastic recipe!! Reminded me of when I had this at a friends place. So simple and flavorful, basically ate the whole thing like a soup! Addictively delicious 🤤
Ashwini Sharath says
Such a brilliant recipe! Easy to make and is ready within 20 minutes. Love love love that it doesn't have garlic and onion. Shows that you don't need to add garlic and onion for all recipes and yet makes the food taste delicious. This is definitely my go to recipe and a family favorite. Tastes so good with roti or puri 😊