Spicy Potatoes Rasadar Aloo
Dive into the comforting flavors of Spicy Potatoes Rasadar Aloo, a classic Indian curry that’s bursting with bold spices and wholesome goodness. This easy-to-make recipe features tender, bite-sized potato cubes simmered in a vibrant tomato-based gravy infused with cumin, turmeric, and garam masala, delivering just the right amount of heat and aromatic depth. Perfectly balanced with a touch of fresh green chili and a garnish of chopped coriander, this dish is a satisfying blend of hearty and zesty. Ready in just 40 minutes, Rasadar Aloo pairs beautifully with fluffy naan, soft roti, or a bowl of steamed basmati rice, making it an ideal choice for a flavorful vegetarian meal. Whether you're craving comfort food or looking to spice up your dinner rotation, this curried potato delight will become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Potatoes (medium-sized, peeled and cubed)
- 3 pieces Tomatoes (pureed)
- 1 tablespoon Ginger-garlic paste
- 1 piece Green chili (slit)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped for garnish)
Instructions
Peel and cube the potatoes into bite-sized pieces. Set them aside in a bowl of water to avoid discoloration.
In a medium-sized pan or kadai, heat the vegetable oil or ghee over medium heat.
Add cumin seeds to the hot oil and allow them to crackle for 30 seconds until aromatic.
Stir in the ginger-garlic paste and the slit green chili. Sauté for 1-2 minutes until the raw aroma dissipates.
Pour in the tomato puree and cook on medium heat for 5-7 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt into the pan. Mix well to combine the spices with the tomato base.
Drain and add the cubed potatoes to the pan. Stir to coat them evenly with the spicy tomato mixture.
Pour 2 cups of water into the pan, stir, and bring the mixture to a boil.
Cover the pan with a lid, reduce the heat to low, and let it simmer for 15-20 minutes or until the potatoes are tender and the curry thickens.
Once the potatoes are cooked through, sprinkle garam masala over the curry and stir gently.
Remove from heat and garnish with freshly chopped coriander leaves before serving.
Serve Rasadar Aloo hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 12.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
