This Aloo Rasedar recipe is my ultimate comfort food—its aromatic spices and tender potatoes take me back to those cozy family dinners. It’s simple yet flavorful, making it the perfect dish for when I want to impress friends with minimal effort.
One of my go-to comforting dishes is Aloo Rasedar, which features 500 g of tender potatoes in a flavorful blend of mustard and cumin seeds. I adore the way this dish combines the heat of green chilies with the depth of ginger-garlic paste.
Truly a satisfying meal. It’s garnished with fresh coriander, which makes the comfortable curry feel a little more vibrant.
Ingredients
Potatoes:
High in carbohydrates and a good source of energy, they also offer fiber, which is good for digestion.
Cumin Seeds:
Enrich flavor with earthy notes, help with digestion, and possess antioxidant properties.
Asafoetida (Hing):
Imparts a distinctive scent and taste, assists in alleviating gas and bloating, and promotes healthy digestion.
Onion:
Provides dishes with sweetness and depth of flavor, while being a very good source of vitamins C and B6.
Ginger-Garlic Paste:
Improves taste, strengthens immunity, and has anti-inflammatory qualities.
Tomatoes:
Offer a sharp taste and abundant vitamin C; they’re also loaded with antioxidants like lycopene.
Turmeric Powder:
Presents a robust flavor and renowned for being anti-inflammatory and antioxidant.
Garam Masala:
A mixture of spices that adds warmth and complexity, heightening the flavor of the dish as a whole.
Ingredient Quantities
- 500g potatoes, peeled and diced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 medium onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves, chopped (for garnishing)
Instructions
1. In a large frying pan over medium heat, heat the oil. When the oil is hot, add the cumin seeds, mustard seeds, and asafoetida. Sauté them in the oil until they are fragrant and the seeds are starting to splutter.
2. Add the onion, chopped finely, and sauté until it is golden brown.
3. Incorporate the green chiles and ginger-garlic paste. Sauté for a few minutes until the raw smell goes away.
4. Combine the diced tomatoes and sauté until they soften and the oil separates from the mixture.
5. Incorporate turmeric powder, red chili powder, coriander powder, and salt. Mix well to amalgamate.
6. Incorporate the diced potatoes into the mixture and cover them with the spice blend.
7. Add 2 cups of water to the mixture and heat until it comes to a boil.
8. Lower the heat and let it simmer until the potatoes are thoroughly cooked and tender, about 15-20 minutes. Cover the pan.
9. When the potatoes are done cooking, add garam masala and stir to combine.
10. Before serving, fresh coriander leaves can be used for garnishing. Enjoy your Aloo Rasedar with rice or roti.
Equipment Needed
1. Large frying pan with lid
2. Measuring spoons
3. Measuring cup
4. Chopping board
5. Chef’s knife
6. Wooden spoon or spatula
7. Bowl (for ingredients preparation)
FAQ
- What type of potatoes should I use for Aloo Rasedar?While any kind of potato can be used, it’s best to use waxy potatoes like Yukon Gold, which hold their shape better when cooked.
- Can I make Aloo Rasedar without onion and garlic? Yes, you can skip the onion and garlic to make a no-onion, no-garlic version. Just increase the amount of hing and spices to enhance the flavor.
- How can I make Aloo Rasedar less spicy?If you want a milder dish, then reduce the amount of green chilies and red chili powder. You can adjust spiciness to your taste.
- Is it possible to make Aloo Rasedar ahead of time?Certainly, Aloo Rasedar can be prepared a day in advance. In fact, it tastes even better the next day as the flavors have more time to blend together.
- Can I use canned tomatoes instead of fresh tomatoes?Certainly, using canned tomatoes is absolutely fine. Use a quantity that’s similar to what you’d use if you had fresh tomatoes and adjust the flavor as you see fit.
- What can I serve with Aloo Rasedar?Aloo Rasedar is typically presented with poori or chapati, but it is also quite compatible with rice.
- How do I thicken the gravy if it’s too thin?Let the gravy simmer longer with the lid off so the excess water can evaporate. You can also thicken the gravy by mashing a few pieces of potatoes into it.
Substitutions and Variations
One teaspoon of cumin seeds can be swapped out for one teaspoon of caraway seeds.
1/2 teaspoon mustard seeds. Substitute with 1/2 teaspoon fennel seeds.
1 medium onion—Use 2 leeks, finely chopped, as a substitute.
Two green chilies—substitute with 1 teaspoon red chili flakes.
1 tablespoon ginger-garlic paste – Substitute with 1 tablespoon minced shallots.
Pro Tips
1. Parboil the Potatoes: Before adding the potatoes to the pan, consider parboiling them for 5-7 minutes. This will help them cook faster and more evenly, ensuring tender and well-cooked potatoes in your dish.
2. Use Fresh Spices: To enhance the flavor, try using freshly ground spices. Toast whole spices like cumin and coriander seeds in a dry pan and grind them just before adding them to the recipe for a more vibrant taste.
3. Deglaze for Depth: After sautéing the onions and spices, deglaze the pan with a splash of water or broth to lift any caramelized bits stuck to the bottom. This not only adds depth of flavor but also helps to prevent burning.
4. Adjust Spice Levels: Customize the heat by adjusting the number of green chilies and the amount of chili powder used. You can also remove the seeds from the green chilies to reduce their heat while keeping their flavor.
5. Enhance with a Squeeze of Citrus: Just before garnishing, consider adding a squeeze of lemon or lime juice to brighten the flavors and add a slight tanginess that complements the rich spices.
Aloo Rasedar Recipe
My favorite Aloo Rasedar Recipe
Equipment Needed:
1. Large frying pan with lid
2. Measuring spoons
3. Measuring cup
4. Chopping board
5. Chef’s knife
6. Wooden spoon or spatula
7. Bowl (for ingredients preparation)
Ingredients:
- 500g potatoes, peeled and diced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 1 medium onion, finely chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh coriander leaves, chopped (for garnishing)
Instructions:
1. In a large frying pan over medium heat, heat the oil. When the oil is hot, add the cumin seeds, mustard seeds, and asafoetida. Sauté them in the oil until they are fragrant and the seeds are starting to splutter.
2. Add the onion, chopped finely, and sauté until it is golden brown.
3. Incorporate the green chiles and ginger-garlic paste. Sauté for a few minutes until the raw smell goes away.
4. Combine the diced tomatoes and sauté until they soften and the oil separates from the mixture.
5. Incorporate turmeric powder, red chili powder, coriander powder, and salt. Mix well to amalgamate.
6. Incorporate the diced potatoes into the mixture and cover them with the spice blend.
7. Add 2 cups of water to the mixture and heat until it comes to a boil.
8. Lower the heat and let it simmer until the potatoes are thoroughly cooked and tender, about 15-20 minutes. Cover the pan.
9. When the potatoes are done cooking, add garam masala and stir to combine.
10. Before serving, fresh coriander leaves can be used for garnishing. Enjoy your Aloo Rasedar with rice or roti.
