Quick Aloo Rasedar recipe (Pressure Cooker) | Potato curry without onion and garlic
Aloo Rasedar recipe in pressure cooker is the simplest and easiest potato curry without onion and garlic. This delicious and flavorful potato curry takes just 30 minutes to prepare from scratch.
Potato is a versatile vegetable that can be cooked in myriad ways and they never disappoint anyone. It is a favorite of everyone, from kids to adults.
I am having different versions of potato curry since childhood and I love all of them. I have already shared many potato recipes on the blog – Potato Masala, Potato Kurma, Aloo Tomato curry, Boiled Potato fry, Aloo Besan curry, Potato fry.
My first encounter with aloo rasedar was in one of the Bhandara at a temple a few years back. The curry was watery but flavorful.
Being a South Indian, this particular North Indian version of aloo sabzi was never made at home.
What is Aloo Rasedar?
Aloo Rasedar is a scrumptious Potato curry from North India. Aloo translates to Potato and rasedar refers to thin consistency gravy in the Hindi language. In simple words, Aloo Rasedar is potatoes cooked in a thin tomato gravy.
This potato curry without onion and garlic is popularly served after pooja (worship functions) in a temple. In North India, there is a tradition where some temples offer free food as prasad (food that is first offered to God and then distributed to the people visiting the temple) called Bhandara.
People sit down in rows and are served a free meal comprising of poori, aloo rasedar, and a sweet at the end. As the aloo curry is commonly served at a bhandara, it is also referred to as “Bhandarewale Aloo“.
In the North, aloo rasedar is also a famous street food usually served as a side dish with poori, bedmi poori, or kachori in UP (Uttar Pradesh).
This dish is called by many names. As the base is made from tomatoes, the curry is also called Aloo Tamatar ki Sabzi.
About Aloo Rasedar recipe
There is a misconception that Indian food is incomplete or tasteless without onion and garlic. This aloo rasedar recipe is a sheer example of a delicacy without onion and garlic that will definitely please your tastebuds.
Traditionally, boiled potatoes are crumbled into a thin tomato-based gravy and simmered to make the dish.
In my Aloo Rasedar recipe, you do not have to boil the potatoes separately. Preparing the curry in a pressure cooker makes it more convenient.
Aloo Rasedar recipe starts with a simple oil tempering of cumin seeds, fennel seeds, and asafoetida. Crushed ginger and green chilies are added to this tempering and sauteed until the raw smell goes away. Chopped tomatoes are added and cooked until soft. Powdered spices are added and stir-fried for a few seconds. Chopped potatoes are sauteed in this tomato-based masala followed by water. It is then pressure cooked until soft and mushy. Lastly, the curry is garnished with fresh coriander leaves.
With just tomatoes, potatoes, ginger, green chilies, and the most basic of spices you will create a soulful and hearty meal. The everyday spices merge very well with the tomatoes and give a unique flavor to the curry.
The aromatic spices and herbs give it a flavorful taste of the Shaadi wali aloo ki sabzi aka Indian wedding breakfast served with hot pooris.
Personally, I like my potato and tomato curry spicy and with semi-thick gravy. However, you can vary the tang and spice content as per your taste.
Usually, food without onion and garlic is prepared during festivals, pooja, jagrata, or havan and offered to a deity or saint. But there is nothing stopping us from relishing any day at home.
Weekdays and sometimes weekends are all about cooking something quick and delicious too. I love to pair the aloo curry with hot puris and tuck into this bit of deliciousness on a weekend morning for an indulgent Indian breakfast.
Reasons to make
Quick and easy.
One pot dish.
A dump-and-go recipe does not need continuous monitoring.
No fuss curry recipe.
A different preparation of potato curry.
Ideal on fasting days.
Minimum chopping and no grinding.
Treat for the palate.
The quality of tomatoes makes a big difference. Use firm, ripe, and juicy local tomatoes.
The ratio of tomatoes is a personal choice. For a tangy curry, you can add more tomatoes and reduce the tomatoes for a less tangy curry.
Cook the tomatoes until they are soft and mushy.
The key flavoring ingredients of this potato and tomato curry are – asafoetida, green chilies, and ginger. Try not to skip them.
Mash a few potato pieces to make the curry thick. Do not mash all the pieces, there have to be big pieces to bite into while eating.
Depending on the consistency you like, you can make the curry watery or thick.
To make it vegan skip asafoetida and ghee.
The recipe needs basic pantry ingredients but every ingredient added to this dish serves a specific purpose. The ingredients add umami flavor, characteristic color to the curry, and spice.
Potatoes: It is the main ingredient in this recipe. You can use any potato such as Yukon gold, white, or russet.
Tomatoes: For the base of the gravy. Use ripe and red tomatoes. If you can’t find fresh local tomatoes, use canned crushed tomatoes.
Ginger and green chilies: adds aroma and spice.
Spices & Seasoning: turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder or chat masala, garam masala powder, and salt.
Tempering: cumin seeds, fennel seeds, and asafoetida.
Fat: Oil or clarified butter (ghee).
How to make Aloo Rasedar
1. Heat oil in a pressure cooker over medium flame. When hot, add cumin seeds and fennel seeds. Let the seeds crackle.
2. Add asafoetida and saute for 5-10 seconds.
3 & 4. Add the crushed ginger and green chilies. Saute for 10 seconds or until the raw smell goes away.
5 & 6. Add the chopped tomatoes and saute until they are soft and mushy.
7. Add the powdered spices – turmeric powder, red chili powder, coriander powder, cumin powder, dried fenugreek leaves, garam masala, chat masala, and salt.
8. Saute until the oil separates.
9 & 10. Add chopped potato pieces and green chilies. Saute them for 1-2 minutes.
11. Add water and give a good mix.
12. Pressure cook on high flame for 2-3 whistles. Turn off the heat and let the pressure release on its own.
13. Open the lid and check if the potatoes are done. Turn on the flame.
14 & 15. Mash a few potato pieces with the back of the spoon.
16. Simmer the curry until it reaches the desired consistency.
17 & 18. Lastly, add chopped coriander leaves and give a good mix.
Aloo Rasedar is ready to relish. Serve warm with hot pooris.
You can store leftovers in the fridge for 1-2 days in an airtight container. In fact, the curry tastes better the next day.
Before serving, reheat in a microwave or in a pan on the stovetop. The rest period thickens the gravy. So, when reheating add water and adjust the curry to desired consistency.
Add whole spices: You can whole spices in the tempering – bay leaf, cloves, cinnamon stick, black cardamom, and black peppercorns.
Halwai touch: add a ghee tempering at the end. Heat ghee in a small pan. Add red chili powder and asafoetida to it. Pour it over the curry.
Green peas are a good combination with potatoes. Can use fresh or frozen.
Grind tomatoes, ginger, and green chilies for a smooth gravy.
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Aloo Rasedar recipe in Pressure Cooker | Potato curry without onion and garlic
- 3 medium Potatoes (peeled and chopped)
- 2-3 tbsps Oil
- 1 tsp Cumin seeds (jeera)
- 1/4 tsp Fennel seeds (saunf)
- 1 inch Ginger (adrak)
- 3-4 numbers Green Chilies (as per taste)
- 2-3 medium Tomatoes (roughly chopped)
- 1/2-1 tbsp Red chili powder
- 1/4 tsp Turmeric powder
- 2 tsps Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala
- 1/2 tbsp Dried Fenugreek leaves (kasuri methi)
- 1 tsp Chat masala (or amchur powder)
- Salt to taste
- 2.5 cups Water
- 2-3 tbsps Coriander leaves (cilantro)
- Heat oil in a pressure cooker over medium flame. When hot, add cumin seeds and fennel seeds. Let the seeds crackle.
- Add asafoetida and saute for 5-10 seconds.
- Add the crushed ginger and green chilies. Saute for 10 seconds or until the raw smell goes away.
- Add the chopped tomatoes and saute until they are soft and mushy.
- Add the powdered spices – turmeric powder, red chili powder, coriander powder, cumin powder, dried fenugreek leaves, garam masala, chat masala, and salt. Saute until the oil separates.
- Add chopped potato pieces and green chilies. Saute them for 1-2 minutes.
- Add water and give a good mix.
- Pressure cook on high flame for 2-3 whistles. Turn off the heat and let the pressure release on its own.
- Open the lid and check if the potatoes are done. Turn on the flame.
- Mash a few potato pieces with the back of the spoon.
- Simmer the curry until it reaches the desired consistency.
- Lastly, add chopped coriander leaves and give a good mix.
- Aloo Rasedar is ready to relish. Serve warm with hot pooris.