Aloo Rasedar Recipe

Aloo Rasedar is a popular North Indian curry made with potatoes cooked in a spicy and tangy tomato gravy. This dish is bursting with flavors and is perfect to be enjoyed with rice or roti. The potatoes are cooked until tender and then simmered in a rich tomato-based sauce, flavored with aromatic spices. Aloo Rasedar is a comforting and satisfying dish that can be enjoyed as a main course or as a side dish.

3.8
13 Rating -
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Vegdiet
30minstotal
30m.total
Aloo Rasedar
plan
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ingredients serve

Ingredients for Aloo Rasedar Recipe

  • 1.33 Medium Sized Potatoes, Boiled And Cubed
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Cumin Seeds
  • pinch A Pinch Of Asafoetida
  • 0.67 Dried Red Chilies
  • 0.33 Onion, Finely Chopped
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.33 cup Tomato Puree
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.33 cup Water
  • as needed Fresh Coriander Leaves For Garnish

Directions: Aloo Rasedar Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, asafoetida, and dried red chilies.
  • STEP 2.Add chopped onions and sauté until golden brown.
  • STEP 3.Add ginger-garlic paste and cook for a minute.
  • STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
  • STEP 5.Add boiled and cubed potatoes and mix well.
  • STEP 6.Add water and simmer for 10-15 minutes until the gravy thickens.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • Boil the potatoes until they are just cooked and still firm. Overcooked potatoes can become mushy in the curry.
  • For a spicier curry, add green chilies or increase the quantity of red chili powder.
  • You can adjust the consistency of the gravy by adding more or less water according to your preference.

Storage and Serving

  • Aloo Rasedar can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve Aloo Rasedar with steamed rice, jeera rice, or roti for a delicious meal.
Nutrition
value
197
calories per serving
4 g Fat8 g Protein30 g Carbs11 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    8g
  • Carbs
    30g
  • Fiber
    11g

MacroNutrients

  • Carbs
    30g
  • Protein
    8g
  • Fiber
    11g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    4mg
  • Vitamin A
    1323mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    99mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    111mg
  • Manganese
    2mg
  • Phosphorus
    124mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp