Aloo Rasedar – Puri’s favourite accompaniment

I remember as a child, when our family used to travel from upper Assam to Guwahati, we used to stop for snacking breaks and would usually stop at a Marwari (Rajasthani) sweet shop that served Puris with a runny potatoes curry on a Banana leaf. We would love to have this potato curry and would never fail to stop over this shop in a small town named Bokakhat for the same.

All these years, I never knew how to prepare it but then I happened to come across this recipe and from there, I got to know that the name of this simple but wonderful dish is Aloo Rasedar.


Aloo Rasedar served with whole-wheat Pooris


The steps in Poori making

Veg Recipes of India, by the way, is a wonderful resource for vegans.

So, ‘rasedar‘ basically means having a slightly thin consistency in the curry or gravy and of course ‘aloo’ means potatoes. In North India, especially Uttar Pradesh one will find many small joints or eateries where aloo rasedar is served with pooris or kachoris.

So, let me quickly run you through the recipe, below:

Aloo Rasedar

1 cup = 250 ml

  • 4 medium potatoes (about 300 gms)
  • 1 large tomato, about ¾ cup finely chopped tomatoes
  • 1-inch ginger (adrak in Hindi), finely chopped or 1.5 tsp finely chopped ginger
  • ¼ tsp fenugreek seeds/methi seeds
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder (I always skip red chilli powder as my husband is allergic to it)
  • 1 tsp cumin powder/jeera powder
  • 1 tsp fennel powder/saunf (if you don’t have ground fennel, then lightly roast 1 tsp fennel seeds in a small pan till fragrant and then coarsely powder in a mortar-pestle)
  • 1 tsp coriander powder/dhania powder
  • 1 tsp dry mango powder/amchur powder
  • ½ tsp garam masala powder
  • ⅛ tsp asafoetida/hing
  • 1 to 1.5 cups water or add as required
  • 1 tbsp oil or ghee
  • salt as required
  1. The first step is to boil the potatoes. I usually pressure cook them for 3-4 whistles. Let it be cooked till it can be easily crumbled. Peel and crumble the potatoes and keep aside.DSC_0189 DSC_0192
  2. Now, heat the oil in a pan or skillet. I use a non-stick frying pan.DSC_0196 Keeping the flame on low, add the powdered spices – coriander powder, cumin powder, fennel powder, asafoetida – fenugreek seeds, red chilli powder and the turmeric powder. Stir them well.


    Coriander powder


    cumin powder


    fennel powder (saunf)


    Asafoetida or Hing


    Fenugreek seeds or methi dana


    Turmeric powder or haldi


  3. Add the finely chopped ginger and saute for a half a minute on low flame.DSC_0204
  4. Next, add the chopped tomatoes and stir. Cook it till they soften and oil leaves the sides.DSC_0206 DSC_0207
  5. Now, add the crumbled potatoes and mix well. Saute for a minute.DSC_0215 DSC_0217
  6. Add the water and stir again. You can add more or less water depending on the consistency you want.DSC_0218 DSC_0219
  7. Add the salt and the dry mango powder (amchur).DSC_0221 DSC_0223
  8. Stir and mix well. Bring the potato curry to a simmer for 10 to 12 minutes, to thicken the curry slightly. You can also mash a few potatoes with the back of a spoon.
  9. Lastly add the garam masala powder.
  10. Garnish the Aloo Rasedar with chopped fresh coriander leaves and serve with pooris, or even with rotis or parathas.DSC_0232

Hope you have enjoyed this recipe and are ready and wanting to try it out! If you are planning to make some puris to indulge in the weekend then Aloo Rasedar is a must!

See you with more tempting recipes!

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