Go Back
+ servings
Aloo Rasedar - Ras Wale Aloo
Print

Aloo Rasedar - Ras Wale Aloo

Cooked potatoes that are crumbled and simmered in a spiced tomato sauce, to make this No Onion – No Garlic recipe of Aloo Rasedar. An easy, under 30 minute recipe for a quick weeknight dinner.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 149kcal
Author Manju

Ingredients

  • 3 potatoes medium sized
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • ½ tsp asafetida
  • 2 inch piece ginger minced
  • 2 Thai green chillies sliced
  • 2 tomatoes pureed
  • ½ teaspoon turmeric powder
  • ½ teaspoon fennel powder
  • 1 teaspoon red chilli powder / cayenne
  • ¼ teaspoon amchur / dry mango powder
  • ½ tsp 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. 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)

Nutrition

Calories: 149kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Sodium: 96mg | Potassium: 825mg | Fiber: 5g | Sugar: 2g | Vitamin A: 765IU | Vitamin C: 30.4mg | Calcium: 66mg | Iron: 5.9mg