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potato and tomato curry

Aloo Rasedar recipe in Pressure Cooker | Potato curry without onion and garlic

Santosh Allada
Aloo Rasedar is a rustic Indian potato stew in a spiced tomato-based gravy. Preparing the curry in a pressure cooker is quick, easy, one-pot, less monitoring, and less messy for cleaning.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine Indian, North Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Adjust the number of green chilies and spices as per your taste.
You can skip green chilies while making for kids.
For best taste, make the curry a few hours before. The flavors mature over time.