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aloo rasedar in a bowl
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5 from 1 vote

Aloo Rasedar

Mild creamy potato curry in a tomato-ginger gravy heartily seasoned with Indian spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: dinner, Lunch
Cuisine: Indian
Servings: 4
Calories: 329kcal

Ingredients

Instructions

  • Peel and cut the potatoes into ¾ inch cubes.
  • Set the Instant Pot to saute mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add fennel seeds and fenugreek seeds and cook for 15 to 30 seconds making sure that the fenugreek seeds do not brown too much.
  • Add hing, ginger paste, green chili, and mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Give a quick stir and cook until the tomatoes start to soften about 2 to 3 minutes.
  • Add potatoes, water and give a quick stir.
  • Pressure Cook for 3 minutes followed by quick release
  • Open the Instant Pot and add lemon juice. Mash some of the potatoes with the back of the spatula or a potato masher. This is an optional step that will make the curry more thick and creamy.
  • Crush Kasoori methi on the palm of your hands before adding and garnish with cilantro.
  • Serve with puri, roti, or parathas and Koshimbir. For a full meal, serve with spinach dal and rice.

Video

Notes

  • Substitute - 1.5 cups of canned tomatoes can be substituted for fresh
  • The curry will continue to thicken a lot as it cools down
  • Skip the green chilies to make it less spicy or for younger kids 
  • Skip Hing to make the curry gluten-free 
Storing - Leftovers can be refrigerated for up to 5 days. To reheat simply microwave or heat on the stovetop. Aloo Rasedar curry can also be made a day ahead and refrigerated. Potatoes absorb a lot of liquids over time making the curry thick and dry. So when reheating add some warm water to bring the curry to desired consistency. Add salt to taste.
Stovetop Recipe
  • Heat oil in a medium pan. Add cumin seeds to the oil and allow them to sizzle. Next, add fennel seeds and fenugreek seeds. Cook for 30 seconds and then add hing and ginger paste. Mix well. Add tomatoes, turmeric, Kashmiri red chili, coriander powder, garam masala, and salt. Mix well and cook until the tomatoes start to soften about 2 to 3 minutes.
  • Add potatoes and water. Give a quick stir
  • Cook covered for 20 minutes or under the potatoes are tender and fully cooked. Add more water as needed, up to 1 cup. 
  • Add lemon juice. Crush Kasoori methi on the palm of your hands and add to the curry. Garnish with cilantro.

Nutrition

Calories: 329kcal | Carbohydrates: 57g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1203mg | Potassium: 794mg | Fiber: 13g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 6mg
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