Cooked potatoes are crumbled and simmered in a spiced tomato sauce, to make this No Onion – No Garlic Potato Curry recipe of Aloo Rasedar. An easy, under 30 minute curry recipe for a quick weeknight dinner.
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This post was originally published in 2017 and then updated with more details and new photographs on April 7, 2020.
Growing up in Southern parts of India, Northern Indian cooking is something I am always trying to learn to cook better. During my high school years, we had a neighbor, who was from Gujarat ( a Northern Indian state).
She would often make traditional Gujarati dishes and some Northern Indian dishes and share with us, every now and then. I had just started cooking on my own then and I loved the different taste and flavors that all those dishes had.
One such dish, I remember her making is this Potato Curry and even after trying to make it myself several times, there was something missing in mine!! I put a lot of ginger, garlic, onions, garam masala, everything for the flavor, but mine still kinda fell flat compared to hers. Don’t ask me why I never got the recipe from her!
And much later, I got to know that there was something a lot simpler in this curry, that made it what it is. There was no overpowering taste of onions or garlic. And not even a whole lot of garam masala.
There was fennel and there was amchur / dry mango powder, which played up the tangy tomato flavor and that is what made this recipe so great and so different from a regular Potato Curry that I normally make.
But sometimes, you just need to get a certain combination of ingredients just right and they make an entirely different dish of something else altogether.
This No Onion No Garlic Aloo Rasedar is
- Simple yet chock full of flavors
- The perfect combo with pooris (deep fried Indian flat bread). We love these Spelt Methi Pooris and Masala Spinach Pooris
- Quick and easy weeknight curry
How to make Aloo Rasedar - the no onion, no garlic Potato Curry
- Cook the potatoes and roughly crumble them.
- Saute cumin seeds, asafetida, ginger and green chillies in hot oil.
- Add tomato puree to it.
- Now add the spices to the pot and let the tomato and spices cook well for a few minutes.
- Add the potatoes, some water for the sauce and let it cook for a few minutes to absorb the flavors.
- Garnish with cilantro and serve with pooris or chapatis or even naan.
- Don’t mash the potatoes. Crumble the boiled potatoes so you have some mashed parts and some big pieces of the potato. The mashed bits will help thicken the sauce and the big pieces for the body of the curry with chunks to bite into while eating.
- Fresh tomatoes are the best, but in a pinch, you can add jarred tomato puree as well.
You may also love some of our other vegetarian curry recipes:
- Palak Methi Paneer
- Lahsooni Moong Dal - Garlicky Yellow Moong Dal
- Shahi Paneer
- Mangalorean Spinach and Black Eyed Peas Curry
Aloo Rasedar - Ras Wale Aloo - No Onion No Garlic Potato Curry
- 3 medium yellow potatoes
- 2 tablespoon avocado oil
- ½ teaspoon cumin seeds
- ½ teaspoon asafetida
- 2 inch piece of ginger minced
- 2 Thai green chillies sliced
- 2 medium tomatoes pureed
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder
- 1 tsp red chilli powder cayenne
- ¼ teaspoon amchur dry mango powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- salt to taste
- ¼ cup minced cilantro
Don't forget to check out Step-by-step instructions with photos in the body of the post above
- Cook the potatoes as a whole, poke some holes in them with a fork to help cook quicker. You can cook them in a pressure cooker, microwave or on the stove top. Once cooled, remove skin and crumble them with your hands.
- In a pan / kadhai, heat the oil and add the cumin seeds to it. Once they splutter, add the ginger, asafetida and the green chillies.
- Add the tomato puree as well and let it cook for a couple of minutes.
- Now add the turmeric powder, fennel powder, red chilli powder, coriander powder, amchur and garam masala to it. Mix well and let it cook for a few minutes.
- Add the salt and the crumbled potatoes and a little water to make the sauce base a little thinner. Cover and cook for a few minutes, till all the spice flavors get absorbed into the potatoes.
- Remove from heat, garnish with cilantro and serve hot with pooris (deep fried flat bread)