Aloo Rasedar Recipe | Railway wali Aloo ki Sabzi | No Onion No Garlic Potato Curry

January 26, 2021

How to make Aloo Rasedar (Railway wali Aloo ki Sabzi) with step by step photos recipe - This is one of the easiest and simple potato curry recipe which is made with boiled potatoes, tomato and few herbs & spices.

"Aloo Rasedar "- aloo means potatoes and rasedar means a gravy/curry which is thick or thin in consistency, but this dish looks good when it is thick in consistency...

I have attached lot of memories with it because we used to travel in train when we were kids for outing. I remember when train starts we all sibling said to our parents we our hungry, we want some food.. my mom usually packed homemade food with it, but we want the food which is provided inside the train i.e aloo ki sabzi with poori and side salad with small pickle packing. and later on the people gave name of railway wale aloo ki sabzi 😁😍 because it hits by all normal people only. I don't know the exact history behind this railway wale aloo ki sabzi but this was my personal experience so we gave name to that thali -- train wale or railway wale aloo poori ki sabji.

This curry recipe is again another dish is adapted from my mother's kitchen, I must say my mom is a superb chef <3 <3 and her recipes are so simple and very delicious.

You can also made this curry during your fasting times since this is a No Onion No Garlic recipe. I added curry leaves into curry, which gives fragrance and taste to the dish.

This dish is good going with all type of Indian bread either paratha or even simple roti also or ajwain poori or kachori.

This is not traditional aloo-rasedar variety because everyone prepare it their own variation, this is simply NORTH INDIAN mixed with Railway style of potato curry.

This is one our all time family favorite veggie because it is easy and simple to make. With just few ingredients you can prepare this curry and can prepare once in a week or sometimes this is our weekend lunch with poori, my husband really enjoyed this with paratha or poori.

When I was not in mood to prepare any regular veggie, I usually made this aloo rasedar with palak paratha or methi paratha.

Aloo or Potato is one of the veggie which is liked by most of the people & I loved potatoes very much.😍, you can even make varieties of aloo dish either dry or curry one with your favorite Indian bread. The common breakfast nowadays which is famous all over India is Aloo-Poori.

Check the full video here 👇🏻

You can even make this curry during navratri fasting times also, for that you need to add sendha namak as compare to normal salt, or use spices according to which you used during navratre times.

At my home we didn't used garam masala or turmeric powder during navratre fasting, so we can avoid it make same curry with poori.

If you are looking for more aloo recipes then do check
jeera aloo
punjabi dum aloo
aloo gobi matar
aloo ka bharta

Prep time : 5 minutes

Cook time : 10-15 minutes

Total time : 20 minutes

Course : Main dish/side dish

Cuisine : North Indian

Servings : 2 to 3

Author : Jolly Makkar

Ingredients :

Boiled Potatoes/Aloo - 4 to 5 medium sized
Red Tomatoes - 3 large sized
Cumin seeds/Jeera - 1 tsp
A pinch of Asafetida/ Hing
Curry Leaves - 8 to 10 leaves
Water - 1 to 1.5 cups water or added as required
Salt to taste
Red chilli powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Chopped Coriander Leaves - 2 tbsp
Oil - 2tbsp

Preparation Method :

1. First boil the potatoes, cut the potato pieces and add it to pressure cooker with salt. Pressure cook it 3 to 4 whistles on full flame. Peel the boiled potatoes and cut into cubes, mashed it and keep it aside.

2. Heat oil in a pan or cooker, add cumin seeds stir till it gives you nice fragrance of jeera, add a pinch of hing and then add finely chopped tomatoes into it. Add curry leaves (it's optional)

3. Add all spices - salt to taste, coriander powder, red chilli powder, turmeric powder, and mix well.

4. Saute the tomatoes till they soften and you see oil releasing from the sides.

5. Add the chopped boiled potatoes and stir well. Saute for a minute. Add 1 to 1.5 cups water and stir again, you can adjust the consistency as you want by adding less or more of water.

6. Check your seasoning, bring the potato curry to a simmer for 10 to 12 minutes to thicken the curry slightly, you can also mash a few potatoes with the back of a spoon, you can keep the consistency you want.