Aloo Rasedar made in the Instant Pot! This dhaba style curry has potatoes cooked in a spicy curry. Pairs well with puri and kachoris!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1.5 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon methi seeds
  • 2 dried red chilies
  • 1/4 teaspoon hing
  • 1 inch ginger (chopped)
  • 1 green chili (chopped, adjust to taste, add more for spicier version)
  • 3 medium tomatoes (pureed, 350 grams, make the puree using a blender)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kashmiri red chili powder
  • 1/2 teaspoon amchur
  • 1/2 teaspoon fennel powder
  • 3 medium potatoes (500 grams, cut into 1/2 inch pieces)
  • 1 teaspoon salt (or to taste)
  • 1.5 cups water (12 oz + more as needed later on)
  • 1/2 teaspoon garam masala
  • 1.5 teaspoon kasuri methi (crushed)
  • cilantro (to garnish)

Method

  1. Press the saute button on the Instant Pot. Once it displays hot, add the ghee and then add the cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
  2. Stir and then add the chopped ginger and green chili. Saute for 1 minute.
  3. Then add the pureed tomatoes and mix well. Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute.
  4. Add the diced potatoes and stir. Then add the salt and mix.
  5. Add water and stir and close the pot with the lid.
  6. Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 4 minutes and then do a quick pressure release.
  7. Open the lid and press the saute button. Then with a potato masher lightly mashed the potatoes. You don't have to mash them completely, just slightly crushed as shown in the picture.
  8. Add kasuri methi and garam masala. Simmer on saute for 2 minutes, the curry will thicken as it simmers. You can add more water here if you want to thin out the curry a little. I did add 2 tablespoons extra water here. Garnish with cilantro and serve aloo rasedar with kachori or puri!

Stove-top Instructions

  1. First, boil the potatoes. If using stove-top pressure cooker, boil the potatoes for 8 to 9 whistles on high heat. If using a pan, fill it with water, add potatoes and boil until the potatoes are done. Once the potatoes are boiled, peel them and then slightly crush them using your hands or a masher. Then heat ghee in a pan, add cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
  2. Stir and then add the chopped ginger and green chili. Saute for 1 minute. Then add the pureed tomatoes and mix well. Cook for around 5 minutes until tomatoes are done. Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute. Add the crushed potatoes, salt and then stir in the water. Let the curry simmer for 10 to 15 minutes. Add kasuri methi, garam masala. Garnish with cilantro and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.