Aloo Rasedar – Uttar Pradesh Potato Curry

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Last Updated on December 14, 2020 by Chef Mireille

Aloo Rasedar – Uttar Pradesh Potato Curry

A great way to use up those extra potatoes or transform leftover boiled potatoes. A quick and easy potato curry for a Vegetarian breakfast or side dish.

bowl of Aloo Rasedar - Uttar Pradesh Potato Curry

Aloo Rasedar – Uttar Pradesh Potato Curry is popular breakfast item served in the North Indian state of Uttar Pradesh. It is a popular breakfast food served at railway stations. In fact, most Indian states have a version of Aloo Poori, eaten for breakfast. This is some kind of potato curry served with the deep fried Indian bread, poori.

This is a great way to use up those extra potatoes you have lying about. You know the ones that have eyes and may even have roots growing out of them. No longer suitable for things like baked potato, but can definitely be used up in this simple, rustic potato curry recipe. We Americans use leftover potatoes for things like potato hash for breakfast but in India a spicy bowl of potato curry is the way to start the day!

Potatoes are such a versatile low cost ingredient and can be utilized in so many various ways! Every culture of the world utilizes potatoes in delicious interesting ways – From Finland to the Netherlands to India!

Potato Recipes

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Whether you have it for breakfast or a side dish as part of a larger Indian meal, this simple and easy curry is just delicious!

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bowl of Aloo Rasedar - Uttar Pradesh Potato Curry
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Aloo Rasedar – Uttar Pradesh Potato Curry

Aloo Rasedar – Uttar Pradesh Potato Curry – a great way to use up those extra potatoes or transform leftover boiled potatoes. A quick and easy potato curry for a Vegetarian Breakfast – Indian Style!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Servings: 6 people
Calories: 32kcal

Ingredients

  • 4 potatoes about 1 lb.
  • 1 tablespoon ghee
  • pinch of asoefetida
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon red chile powder cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fennel seed
  • 1 teaspoon ground coriander
  • 1 " piece of ginger finely chopped
  • 1 large tomato chopped
  • 1 teaspoon dried mango powder aamchur
  • 1 teaspoon dried fenugreek Kasuri Methi
  • 1/2 teaspoon garam masala
  • salt to taste
  • 2 tablespoons finely chopped cilantro

Instructions

  • Peel potatoes and boil until tender. Drain and crumble by hand. Set aside.
  • In a deep skillet or saucepan, heat ghee. Add a pinch of asoefetida. After it sizzles, add fenugreek, turmeric, chile, cumin, fennel and coriander. Fry for 1 minute.
  • Add ginger and cook for 1 more minute.
  • Add tomato and cook until tomato turns mushy, about 5 minutes.
  • Add potato, kasuri methi, garam masala and 1 1/2 cups water. Bring to a boil. Simmer for 10 minutes.
  • Add mango powder and salt. Cook for 1 more minute.
  • Add cilantro and stir to combine. Serve with poori or your favorite flatbread.

Nutrition

Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 3mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg
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bowl of Aloo Rasedar - Uttar Pradesh Potato Curry

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pradnya

    u r becoming a pro with indian cooking , this curry looks very nicely done, with potatoes, there is always a risk of curries becoming either watery or way to thick

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