By Rajlakshmi
February 6, 2026
This famous dish comes from northern India and is very prominent in Uttar Pradesh, Punjab, and Bihar. It is made with lentils, veggies, and authentic Indian spices.
4 medium-sized potatoes, boiled and cubed 2 tbsp oil 1 tsp cumin seeds A pinch of hing 2 dried red chillies 1 onion, finely chopped 1 tsp ginger-garlic paste 1 cup tomato puree ½ tsp turmeric powder 1 teaspoon red chilli powder 1 tsp coriander powder Salt to taste Water, as needed Freshly chopped coriander leaves, for garnish
Heat oil in a pan, then add cumin seeds, asafoetida, and dried red chillies.
Add chopped onions and saute until golden brown. Add ginger-garlic paste and cook for a minute.
Add tomato puree, turmeric powder, red chilli powder, coriander powder, and salt. Cook until the oil separates from the masala.
Add boiled and cubed potatoes and mix well. Add water and simmer for 10-15 minutes until the gravy thickens.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Aloo rasedar can be stored in an airtight container in the refrigerator for up to 3 days. Before serving, reheat on the stovetop or in the microwave.