Aloo Rasedar
is a no Onion-Garlic recipe, as the Potato & Tomato Curry or Aloo Rasedar Or Pooriwale Aloo is a popular vegan & a vegetarian dish from North Indian cuisine. This is a no Onion-Garlic recipe but still tastes amazing because of the tangy flavor of tomatoes in it.of tomatoes in the curry makes the recipe tastier.
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Equipment
Instant Pot
Immersion Blender
Blender
Ingredients
- 2 tablespoon Oil
- 1 tsp Cumin Seeds
- 5-7 Curry Leaves
- 1 cup Tomato Puree
- 2 small Potatoes
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1 tsp Mango/Amchur Powder
- Red Chili Powder
- Salt
- ½ cup Water
Instructions
HOW TO MAKE ALOO RASEDAR OR POORI WALE ALOO IN INSTANT POT:
- Add oil in the inner pot of the Instant Pot. Once the oil is hot add cumin seeds, and when they changes color add chopped curry leaves.
- Fry for 1 minute and then add Tomato Puree and cook for 1-2 minutes.
- Then add all the spices (Turmeric Powder, Garam Masala Powder, Coriander Powder, Red Chili Powder, Mango Powder, and Salt) and cook for another 1 minute.
- Now add Potatoes and close lid. With vent in the sealing position pressure cook for 4 minutes. When timer beeps, do NPR (No Pressure Release) for 10 minutes and then Quick Release.
- Once the valve goes down and is safe, open lid. Using a potato masher, mash a few potatoes to make the curry a little thick.Note: Lightly mash potatoes using a potato masher, there should be some potato pieces and some mashed potatoes in the curry.
- Add water as required, depending on consistency. And enjoy with Poori, Kachori, or Rice.
HOW TO MAKE ALOO RASEDAR OR POORI WALE ALOO ON STOVE-TOP:
- First boil the potatoes in the boiling water or pressure cook. Once boiled cut half of the potatoes in cubes and mash the other half of the potatoes.
- Place a pan on the stove and add oil to it at medium-high heat. Once the oil is hot add cumin seeds, and when they changes color add chopped curry leaves.
- Boil it until oil starts to separate and tomatoes are thick in consistency. Then add all the spices (Turmeric Powder, Garam Masala Powder, Coriander Powder, Red Chili Powder, Mango Powder, and Salt) and cook for another 1 minute.
- Add 1 cup of water and let it boil. Once the curry comes to boil then add potatoe cubes and mashed potatoes in the pan. Let it cook for 2-3 minutes until everyting is combined well. Transfer in a bowl and serve with Poori, Kachori, or Rice.
Video
Notes
This is an easy recipe with no- Onion or Garlic. This potato recipe is made by adding only tomatoes, and has a tangy flavor.
This is Vegan dish, so can be enjoyed easily by everyone.
Originally, potatoes are boiled and then added to recipe. Recipe requires one mashed and one 1 potato cut in bit size pieces. For making in Instant Pot, I boil potatoes together and later lightly mash some of the potatoes to make curry a little thick.
Enjoy this yummy Potato dish with Kachori, Poori, Indian Flatbread, or Rice.
Made this recipe using my Instant Pot 6QT Duo60 7-in-1 Multi Pressure Cooker.
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Nutrition Facts
Aloo Rasedar
Serving Size
4 grams
Amount per Serving
Calories
128
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Sodium
7
mg
0
%
Potassium
358
mg
10
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
47
IU
1
%
Vitamin C
42
mg
51
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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