Aloo Rasedar is a famous dish of Uttar Pradesh. It is a popular breakfast dish served in North India. This is so famous that it is served as breakfast at railways and roadside restaurants.
“Aloo” means potatoes and “Rasedar” means curry or gravy. Aloo Rasedar is served with deep-fried Indian bread, “Poori” or “Kachori”. And it is made with tomatoes, ginger, spices and of course potatoes. In this recipe, there is no onion or garlic.
A few more recipes in which Potato is used as the main ingredient which you can make at times are:
Aloo Rasedar Recipe
Ingredients (Servings 4)
6 medium-sized potatoes
For preparing Gravy
1 teaspoon cumin seeds
1/4 teaspoon methi seeds
1/8 teaspoon asafetida
1 teaspoon fennel powder
1 inch ginger
3-4 pieces of green chili
3/4 cup chopped tomatoes
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt as required
1- 1.5 cup of water
1/2 teaspoon mango powder (amchur powder)
How to make Aloo Rasedar
Step 1: Boil the potatoes.
1. To prepare this beguiling recipe, first, rinse and then add 6 medium potatoes in a pressure cooker and enough water to cover them. Pressure cook for 3-4 whistles.
2. When the pressure falls on its own, eradicate the top.
3. The potatoes have to be cooked well and should be soft. To ensure if the potatoes have boiled, pierce a knife through the center of potatoes and it should be slid smoothly without any resistance.
4. Let them become cool and peel their skin and crumble it then keeps them aside.
Step 2: Preparing Aloo Rasedar
1. Take a small pan, heat 1 tablespoon oil, and then add 1 teaspoon cumin seeds, 1/4 teaspoon methi seeds, 1/8 teaspoon asafetida, and 1 teaspoon fennel powder and stir it for a while.
2. Then add finely chopped 1 inch ginger and 3-4 pieces of green chili and sauté for 1 minute.
3. Then add 3/4 cup finely chopped tomatoes (1 large sized tomato) and sauté it till they soften.
4. And then add crumbled potatoes and sauté for a minute. Then add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon garam masala, and salt as required.
5. Sauté for a while and mix it well. Then add 1- 1.5 cup of water and stir it again. You can adjust the consistency of water as per your choice.
6. Lastly add ½ teaspoon mango powder (amchur powder) and stir and mix well.
7. Bring the potato gravy to simmer for 10-15 minutes. And for thickening the gravy; you can also mash some potatoes with the back of the spoon.
8. At last, garnish the Aloo Rasedar with chopped coriander leaves.
Serve hot and delicious Aloo Rasedar with Pooris or Kachoris or Parathas.