Aloo Rasedar
Add 1 Signature All-in-One potli when the water is added. Simmer it in the potato gravy for approximately 12–15 minutes and remove before serving.
Ingredients
Ingredients
- Potatoes — 600 g
- Oil or ghee — 2 tbsp
- Ginger — 1 tbsp, finely grated
- Green chilli — 1, chopped
- Tomatoes — 2 medium / about 200 g, finely chopped
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ½ tsp
- Coriander powder — 1 tsp
- Salt — 1¼ tsp
- Water — 2½ cups
Zaika Potli
- Signature All-in-One — 1 potli
For Finishing
- Fresh coriander — 2 tbsp
- Amchur — ¼–½ tsp, optional
Cooking Instructions
-
1Boil or pressure-cook the potatoes until just tender. Cool slightly, peel and break them into irregular chunks with your hands rather than cutting perfectly even cubes.
-
2Heat oil or ghee in a kadai.
-
3Add ginger and green chilli and sauté briefly.
-
4Add tomatoes, turmeric, chilli powder and coriander powder.
-
5Cook until the tomatoes are pulpy and the oil begins appearing around the masala.
-
6Add the potatoes and stir for 1–2 minutes.
-
7Pour in the water, add salt and the Signature All-in-One potli.
-
8Bring to a boil, then reduce the heat.
-
9Simmer uncovered for 12–15 minutes.
-
10Mash several pieces of potato directly into the gravy so the liquid develops light body while remaining clearly pourable.
-
11Remove the potli.
-
12Taste and add amchur only if you want additional tang.
-
13Finish with fresh coriander.
Breaking boiled potatoes by hand creates rough surfaces that release more starch into the gravy than clean knife-cut cubes, giving rasedar aloo its characteristic lightly thickened broth.
🍽️ Perfect Serving Pairings
My Take On Aloo Rasedar
Aloo rasedar is a simple, loose potato curry built for scooping up with poori or roti. The Signature All-in-One infusion gives the thin gravy aromatic depth while tomato, ginger and powdered chilli provide the familiar home-style flavour.
The Secret: Breaking boiled potatoes by hand creates rough surfaces that release more starch into the gravy than clean knife-cut cubes, giving rasedar aloo its characteristic lightly thickened broth.