UP-Style Aloo Rasedar (No Onion, No Garlic)
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Aloo rasedar is the thin, tangy potato gravy from Uttar Pradesh — perfect with poori. No onion, no garlic: just ginger, tomato, methi seeds and soft crumbled potatoes.
Ingredients
How to Make It
Boil potatoes until very soft; peel and roughly mash or crumble some pieces.
Heat oil; crackle methi seeds gently. Add ginger and tomato; cook until soft.
Add turmeric, chilli and salt. Add potatoes and enough water for a thin gravy.
Simmer 8–10 minutes until flavours marry. Mash a few cubes into the gravy for body.
Nutrition per serving
* Approximate values per serving
Health Benefits
A light oil temper and no cream keep this classic breakfast gravy simple. Pair with baked pooris or millet rotis for a lighter plate.
Pro Tips
- →Don’t burn methi seeds — they turn bitter fast.
- →Gravy should be pourable, not thick.
- →Slightly mash potatoes for authentic texture.
Variations
- 1Add a pinch of amchur for tang.
- 2Finish with ghee and coriander.
Frequently Asked Questions
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