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    Home Β» Recipes

    Posted on: Oct 7, 2019 Β· This post may contain affiliate links Β·

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

    53 shares
    Jump to Recipe

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

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

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

    aloo rasedar is:

    Vegan
    Gluten-Free
    Scrumptious
    Flavorful
    No Garlic, No Onions
    Perfect for observing during fasts
    Aloo Rasedar | Potatoes in a Tomato Ginger Gravy (vegan, gluten-free)

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

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

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

     

    Recipe Card

    Aloo Rasedar

    Vegan, Gluten-Free
    Aloo Rasedar is prepared in a tomato ginger gravy. It's perfect for when you're observing a fast.
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Servings: 4 people
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Calories: 209kcal
    Author: Nisha

    Equipment

    • Instant Pot
    • Food Processor 4-Cup
    • Le Creuset Dutch Oven 2.75

    Ingredients

    • 2 tablespoon avocado oil
    • 1 teaspoon cumin seeds
    • Β½ teaspoon carom seeds, ajwain
    • β…› teaspoon asafoetida, hing (use GF for gluten-free option)
    • 2 teaspoon coriander powder
    • ΒΌ teaspoon red chili powder
    • ΒΌ teaspoon turmeric powder
    • ΒΌ teaspoon fennel seeds, saunf
    • 3 plum tomatoes
    • 1 Β½ inch ginger
    • 1 green chili
    • 3 potatoes boiled
    • salt to taste
    • 2 cups water
    • Β½ teaspoon mango powder , amchur
    • Β½ 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.

    Enjoy with roti/poori/naan!

      Nutrition

      Calories: 209kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 60mgPotassium: 814mgFiber: 5gSugar: 3gVitamin A: 437IUVitamin C: 39mgCalcium: 39mgIron: 2mg
      Keyword Potatoes
      Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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        Recipe Rating




      1. Sheila says

        October 30, 2019 at 5:57 pm

        5 stars
        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!

        Reply
        • honeywhatscooking says

          October 30, 2019 at 6:07 pm

          Thanks Sheila. I'm so glad to hear your family loved it. Appreciate your comment. πŸ™‚

          Reply
      2. Heena says

        November 30, 2019 at 3:23 pm

        5 stars
        Made this with spinach rotli for dinner for my little one and Hubster. We all loved it. Thanks for the recipe, Nisha!

        Reply
      3. Khyati bhayani says

        August 13, 2020 at 3:24 am

        5 stars
        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

        Reply
      4. Vai Patel says

        October 05, 2020 at 7:56 pm

        5 stars
        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!

        Reply
      5. Pinki says

        January 18, 2021 at 4:01 pm

        5 stars
        Hi Nisha,
        This recipe is amazing! Everyone loved it.

        Thank you for all your amazing recipes!

        Reply
      6. Priyanka says

        March 03, 2023 at 5:32 pm

        5 stars
        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 🀀

        Reply
      7. Ashwini Sharath says

        March 12, 2023 at 3:17 pm

        5 stars
        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 😊

        Reply

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      Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

      More about me β†’


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