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Home » Recipes » Cuisine » Indian

Aloo Rasedar (No Onion No Garlic Potato Curry)

Published: Apr 7, 2020 · Modified: Sep 16, 2022 by Manju · This post may contain affiliate links · 12 Comments

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Top wide shot of a platter with a bowl of potato curry and three pooris and another bowl of potato curry and a bowl of pickle to the side of the platter with text on top

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.

Top wide shot of a platter with a bowl of potato curry and three pooris and another bowl of potato curry and a bowl of pickle to the side of the platter

This post contains affiliate links. For more information on this, please refer to my Affiliate and Advertising Disclosure here.

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!

Angle shot of a bowl of potato curry, a small bowl of pickle and a plate with pooris in the background

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.

Don't get me wrong, I love a good potato curry and this Potato Onion Tomato Curry is one of my all time favorites, so is this Kerala Style Potato Curry with Coconut Milk.

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.

  • Potatoes in a pot ready to be boiled
  • In process shot of boiled potatoes in their skin
  • In process shot of crumbled potatoes

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
  • In process shot with chillies, cumin seeds, garlic and asafetida in hot oil in a large white pot
  • In process shot with spices in top of tomato sauce in a large white pot

How to make Aloo Rasedar - the no onion, no garlic Potato Curry

  1. Cook the potatoes and roughly crumble them.
  2. Saute cumin seeds, asafetida, ginger and green chillies in hot oil.
  3. Add tomato puree to it.
  4. Now add the spices to the pot and let the tomato and spices cook well for a few minutes.
  5. Add the potatoes, some water for the sauce and let it cook for a few minutes to absorb the flavors. 
  6. Garnish with cilantro and serve with pooris or chapatis or even naan.
  • In process shot of thich tomato sauce cooking in a large white pot
  • In process shot of crumbled potatoes on top of tomato sauce in a large pot
  • In process shot of potato curry bubbling in a large white pot

Cooking Tips:

  • 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.
Platter with a bowl of potato curry and three pooris on the side

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
Top wide shot of a platter with a bowl of potato curry and three pooris and another bowl of potato curry and a bowl of pickle to the side of the platter

Aloo Rasedar - Ras Wale Aloo - No Onion No Garlic Potato Curry

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 recipe for a quick weeknight dinner.
4.80 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 people
Calories: 60kcal
Author: Manju
[recipe_key]

Ingredients

  • 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

Instructions

  • 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)

Notes

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.

Nutrition

Serving: 1g | Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 114mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 8mg | Calcium: 6mg | Iron: 1mg
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Reader Interactions

Comments

  1. Kotturappa says

    October 18, 2017 at 7:58 pm

    4 stars
    Nice

    Reply
  2. Punam Paul says

    October 08, 2018 at 9:10 am

    5 stars
    Tasty recipe can be prepared any day. Goes well with poori or Paratha.

    Reply
    • Manju says

      October 08, 2018 at 9:15 am

      Thank you! ????

      Reply
  3. Dharmendra Sharma says

    October 26, 2018 at 6:43 am

    5 stars
    Amazing Recipe!
    Simple, quick and yet so tasty.
    I can't thank you enough.

    Reply
    • Manju says

      October 27, 2018 at 9:26 am

      Thank you for letting me know! Glad you liked it ????

      Reply
  4. Anita says

    November 03, 2018 at 12:16 am

    Absolutely delicious, i will sure try to make this recipes.Thanks for sharing!

    Reply
    • Manju says

      November 03, 2018 at 12:17 am

      Thank you! Do let me know if you have any questions about the recipe. ????

      Reply
  5. Reshma says

    August 23, 2020 at 7:06 pm

    5 stars
    Very tasty

    Reply
    • Manju says

      September 20, 2020 at 1:55 am

      Thank you Reshma.

      Reply
  6. Veenas says

    October 21, 2020 at 11:31 pm

    Wow !!! It's Really a Tasty and Delicious Recipe. My Favourite Puri and Aloo. Thank You for Sharing this Recipe. I'll Definitely Try this Home.

    Reply
  7. Veenu L says

    December 17, 2020 at 7:37 pm

    5 stars
    It turned out perfect! I’ve never made it so good before. Thank you!!

    Reply
    • Manju says

      December 17, 2020 at 11:44 pm

      Thank you for letting me know!! 🙂

      Reply

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Hi, I'm Manju!

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