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A simple, comforting North Indian potato curry with a tangy tomato-based gravy. Famously paired with hot, fluffy puris, this dish is a staple for a hearty breakfast or a festive meal.
For 4 servings
Prepare the Potatoes
Make the Tadka (Tempering)
Cook the Tomato Masala
A simple, comforting North Indian potato curry with a tangy tomato-based gravy. Famously paired with hot, fluffy puris, this dish is a staple for a hearty breakfast or a festive meal.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 193.2 calories per serving with 3.91g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
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Combine and Simmer the Curry
Finish and Garnish
For a different flavor base, sauté one finely chopped onion after the cumin seeds until golden brown, then proceed with adding ginger and tomatoes.
Add 1/4 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala at the end for a classic Punjabi aroma.
Add 1/2 cup of fresh or frozen green peas along with the water and potatoes in Step 4. Simmer until the peas are cooked through.
For a richer, less tangy version, you can stir in 1-2 tablespoons of heavy cream or cashew paste at the very end after turning off the heat.
Potatoes are rich in complex carbohydrates, which provide a steady and sustained release of energy, making this a fulfilling meal.
The use of traditional Indian spices like ginger, cumin, and asafoetida (hing) is known to stimulate digestive enzymes and promote gut health.
Tomatoes are an excellent source of lycopene, while turmeric contains curcumin. Both are powerful antioxidants that help combat cellular damage in the body.
This recipe is naturally vegan and plant-based, making it a great source of nutrients for those following a vegetarian or vegan diet.
One serving of Aloo Rasedar Sabzi (approximately 1 cup or 355g) contains around 180-220 calories, depending on the amount of oil used. It's a relatively low-calorie main dish.
Yes, it can be a healthy dish. It's made from whole food ingredients like potatoes and tomatoes. Potatoes provide complex carbs and potassium. To make it healthier, use minimal oil and pair it with whole wheat roti instead of fried puris.
While tomatoes are key to the 'rasedar' (gravy) style, you can make a variation using 1/4 cup of plain yogurt (curd) whisked with the powdered spices. Add this mixture after the ginger and cook on low heat until oil separates.
The classic and most popular pairing is with hot, fluffy puris. It also goes exceptionally well with roti, chapati, paratha, or even plain steamed rice.
Leftover Aloo Rasedar Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave. The gravy may thicken upon cooling; add a splash of water when reheating if needed.
The gravy thickens from the starch released by the hand-crumbled potatoes. If it's too thin, you can gently mash a few potato chunks against the side of the pan with your spoon and simmer for a few more minutes. This will release more starch and thicken the gravy.
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