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Indian

Aloo rasedar

Vegetarian

Boiled potatoes broken into a thin, tangy tomato gravy with cumin, asafoetida and ginger. The everyday Uttar Pradesh curry that comes with puris and kachoris.

Aloo rasedar is an Indian curry, ready in about 35 minutes and made with potato and tomato. It serves 4 and is rated beginner to cook.

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Delicious aromatic meatball curry with potatoes and herbs in a white bowl on a table.
Photo: Muhammad Khawar Nazir / Pexels · Pexels License
Prep
10 min
Cook
25 min
Total
35 min
Serves
4
Level
Beginner
Calories
242

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oil in a pot. Add the cumin (opens in a new tab) and asafoetida (opens in a new tab) and let them sizzle, then add the ginger and green chillies.

  2. Step 2

    Add the tomatoes (opens in a new tab), turmeric (opens in a new tab), coriander, chilli and salt. Cook until the tomatoes break down and the oil separates.

    • 8 min
    • medium heat

  3. Step 3

    Add the potatoes (opens in a new tab) and mash a few pieces against the side of the pot to thicken the gravy.

    • 2 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Pour in the water, bring to the boil and simmer until the gravy is thin but flavourful. Stir in the garam masala (opens in a new tab) and coriander.

    • 12 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Uttar Pradesh (Varanasi and Awadh), Uttar Pradesh, India · Commonly attributedPotato-tomato curries of this kind are eaten across North India; the thin 'rasedar' style is especially associated with Uttar Pradesh.More food from India
Dish
Breakfast · Lunch · Dinner · Curries · Main courses
Cooking method
Boiled, Simmered
Taste
tangy, spicy (chilli heat), savoury
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly · One-pot · Child-friendly
Cook more with
Potato · Tomato · Cumin · Asafoetida · Fresh ginger · Green chilli
Techniques
Boiling · Simmering · Bhunao

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

242 kcal per serving

Estimated

1 serving ≈ 458 g · recipe makes 4

Where the energy comes from

  • Protein 8%
  • Carbohydrate 65%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy242 kcal53 kcal
Protein5.3 g1.2 g
Carbohydrate40.7 g8.9 g
Net carbohydrate34.6 g7.6 g
Sugars4.3 g0.9 g
Added sugars0 g0 g
Fibre6.1 g1.3 g
Fat7.6 g1.7 g
Saturated fat0.6 g0.1 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium750 mg164 mg
Salt equivalent1.9 g0.4 g
Vitamins & minerals per serving
Potassium
1126 mg
Calcium
64 mg
Iron
2.7 mg
Magnesium
68 mg
Vitamin A (RAE)
45 µg
Vitamin C
60 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
45 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leftover boiled potatoes work perfectly here.

Common mistakes

  • Cutting the potatoes neatly with a knife — breaking them by hand gives rough edges that thicken the gravy.

Serve with

  • Serve with puris or khasta kachori, the classic breakfast in Varanasi.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Add a little water and reheat until bubbling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, boiled, peeled and roughly broken4 piece · 800 g
  • Tomato, puréed or finely chopped3 piece · 360 g
Used in steps 2, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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