Aloo Rasedar (no onion no garlic recipe)


Aloo Rasedar ~ North Indian Food (Uttar Pradesh style)

puri aloo rasedar sabzi
Puri served with Rasedar Aloo ki Sabzi

Who doesn’t love Puri Bhaji? It is India’s most loved indulgent vegetarian North Indian breakfast fare. The mere sight of Puri Bhaji is enough to set my spirits high and comfort my soul especially on a rainy or gloomy day. I do indulge myself and my family to a plate of puri bhaji every now and then and I also like to try out different versions of the potato curry to go with puri especially those that do not require too much work. One particular potato curry that has caught my fancy in the recent past that requires no onion and no garlic is Aloo Rasedar. It was during a weekend visit to a family friend’s home that I learnt about Aloo Rasedar. My friend tells me that she learnt this North Indian style potato curry from her mother in law who belongs to Uttar Pradesh and it is served with puri in their home. She also mentioned that back at her in-laws home town, each home cook gives her own twist to the versatile Aloo Rasedar and the mix of spices might differ. There is also another version which calls for tomato puree which I’m told is delectable and the addition of matar aka green peas makes it irresistable. My friend was kind enough to share with me the recipe of aloo sabzi that is served with Kachori. I am looking forward to make it during the winter days.

Aloo Rasedar is a simple recipe with an eclectic mix of fragrant spices that perk up the wet sabzi. The only preparation work involved is boiling the potatoes and in less than 15 minutes, you have a simple yet flavorful rasedar aloo ki sabzi ready to be served with warm puffed up puris. Do try Rasedar Aloo the next time you venture to make Puri Bhaji for your family. Let me tell you that it is an addictively comforting meal! ๐Ÿ™‚

aloo rasedar
Aloo Rasedar

Aloo Rasedar (no onion no garlic)

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  potato

 Ingredients

  •   Potatoes - 3, large, boiled and peeled
  •   Red chili powder - 1 tsp
  •   Turmeric powder - 1/4 tsp
  •   Roasted cumin powder - 1/4 tsp
  •   Coriander powder - 1 1/2 tsps
  •   Fennel seed powder - 3/4 tsp
  •   Garam masala powder - 1/4 tsp
  •   Kasuri methi - 1 tsp, crushed
  •   Salt to taste
  •   For tempering/poppu/tadka:
  •   Oil - 1 tbsp
  •   Mustard seeds - 1/2 tsp
  •   Cumin seeds - 1/2 tsp
  •   Methi seeds - 1/4 tsp
  •   Asafoetida - pinch (optional)
  •   Dry red chilis - 1 or 2, tear and de-seed (optional)

Method for making Aloo Rasedar (no onion no garlic)

In a bowl, crumble two boiled and peeled potatoes into pieces using your fingers. Mash the other potato and keep aside the bowl.
In another small bowl, add red chili powder, turmeric powder, cumin powder, coriander powder, saunf powder and garam masala powder and 2 tbsps of water. Mix well and keep aside.
Heat oil in a cooking vessel or kadai. Once the oil is hot, add mustard seeds and allow to splutter. Add the cumin and methi seeds and allow the seeds to turn red. Add red chilis and asafoetida and saute for few seconds.
Add crushed kasuri methi and the spice mixture and give it a good stir. Immediately add the crumbled potatoes and mashed potatoes and mix well with rest of the contents in the vessel.
Add a cup of water and salt to taste and simmer with lid till your achieve the gravy you desire. Turn off flame and remove to a serving bowl. Serve warm with puris.

Tips

  •   Asafoetida is optional. You can add 1/2" minced ginger at the time of tempering.
  •   You can add 1/2 tbsp ghee and 1/2 tbsp oil for tempering.
  •   For a runny gravy, add more water.
  •   You can garnish with fresh coriander.

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Aloo Rasedar recipe, a gem among many styles of Uttar Pradesh aloo recipes with no onion and no garlic. Puri Rasedar Aloo ki sabzi , best North Indian food.

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