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A simple, soulful potato curry from North India featuring tender potatoes in a thin, tangy tomato gravy. This homestyle dish, perfect for a quick weeknight dinner, pairs beautifully with hot puris or chapatis.
For 4 servings
Prepare the Masala Base
Combine and Simmer the Curry
A simple, soulful potato curry from North India featuring tender potatoes in a thin, tangy tomato gravy. This homestyle dish, perfect for a quick weeknight dinner, pairs beautifully with hot puris or chapatis.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 214.86 calories per serving with 4.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Finish and Garnish
For a 'satvik' version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree slightly and add a pinch of ginger powder with the other spices.
Add 1/2 cup of fresh or frozen green peas along with the potatoes to make a delicious Aloo Matar curry.
For a richer, slightly thicker gravy, you can add 1 tablespoon of besan (gram flour) after sautéing the onions and cook it for a minute before adding the tomatoes.
Crush 1 teaspoon of dried fenugreek leaves (kasuri methi) between your palms and add it along with the garam masala for an extra layer of aroma.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
The inclusion of spices like cumin, ginger, and asafoetida (hing) are traditionally known to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Tomatoes are rich in lycopene, while spices like turmeric contain curcumin. These powerful antioxidants help protect your body from damage by free radicals.
One serving of Aloo Rasedar (approximately 1 cup) contains around 220-250 calories, making it a relatively light main dish. The calorie count can vary based on the amount of oil used.
Yes, Aloo Rasedar is a wholesome and relatively healthy homestyle dish. It is plant-based, provides complex carbohydrates for energy, and contains beneficial spices. To make it healthier, use minimal oil.
Absolutely. To make a 'satvik' or Jain version, simply skip the onions and ginger-garlic paste. The curry will still be delicious, with the flavor profile dominated by tomatoes and spices like asafoetida and cumin.
If your gravy is too watery, mash a few more potato pieces against the side of the pan and let the curry simmer uncovered for another 5-7 minutes. The starch from the potatoes will naturally thicken it.
Aloo Rasedar is traditionally served with hot, fluffy puris. It also pairs wonderfully with chapati, roti, paratha, or plain steamed basmati rice.
Yes, you can make the entire curry in a pressure cooker. Sauté the masala base in the cooker, add the potatoes and water, and pressure cook for 1 whistle on high heat. Let the pressure release naturally.
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