Potato Curry (No Onion Garlic)

This potato curry or rasedar aloo is a delicious recipe that’s made with simple everyday ingredients. Since it does not use any onion and garlic, it is perfect for those of you who follow a sattvic lifestyle as well as this festive season. Serve it with hot fluffy puris or crispy parathas for a hearty meal! 

Potato curry is my go-to dish when I need something quick, easy and delicious! This rasedar aloo sabzi is no different! It is a simple curry in which potatoes are cooked with tomatoes and only one spice - there is nothing simpler or faster than this! 

Since this potato curry recipe is made without any onion and garlic, it is also called sattvic aloo. This curry is usually made as a fasting recipe or for festivals like Navratri and Dussehra, but it tastes just as good all-year-round! 

Here’s why you’ll love this recipe

• Requires simple everyday ingredients 
• Perfect for fasting or festive days like Navratri, Dussehra and Diwali 
• Is a naturally gluten-free recipe and can be made vegan by replacing ghee with oil 
• The combination with puris works for breakfast, lunch and dinner 

What you’ll need to make this delicious potato curry

• Potatoes - Boiled, peeled and roughly mashed. We want small chunks of mashed potato instead of a smooth mash
• Ghee - Gives the curry a rich flavour 
• Jeera - Used in the tempering and is the only spice used in this recipe. Tomato - Finely chopped or cut into large chunks
• Ginger - Finely chopped or grated to add a nice aroma and flavour to the whole dish. 
• Green chillies - Adds some heat to the curry. 
• Salt - Since this is a fasting recipe, I have used sendha namak or rock salt. But you can easily use white salt. 
• Coriander leaves - Finely chopped and used at the end as a garnish

How to make Rasedar Aloo

This is literally the simplest, fastest potato curry/ aloo sabzi you'll ever make. And don't be shocked at the lack of spices. Even without any spices, this is absolutely delicious. Just very fresh, light flavours. Here's a quick step-by-step:

1. Heat ghee in a pan and add jeera (cumin seeds). Once they start spluttering, add ginger and green chillies and saute for a minute

2. Add tomatoes and salt and mix well

3. Cover and cook the tomatoes for 3-4 minutes till they soften and become pulpy

4. Add the roughly mashed potatoes to the pan. Remember we are looking for small chunks of mashed potatoes and not a smooth mash

5. Add water and mix well. Let the curry simmer for 5-7 minutes. The potatoes will absorb all the flavour and soften further

6. Creamy, simple potato curry is ready! Adjust the consistency with more water if required. Top with lots of freshly chopped coriander.

Richa’s top tips to help you make the best potato curry

• If you are not making this recipe during a fast, you can even add other vegetables like green peas, cauliflower, etc. to make it more wholesome and nutritious. 
• While this recipe is traditionally made using ghee for enhanced flavour, you can easily replace it with oil for a vegan potato curry. 

This rasedar aloo or potato curry is always a part of the Dussehra and Diwali thali. The beautifully subtle flavours and quick cook time make this an instant favourite in my house! It's usually paired with pindi chole, kheer and hot puris for that perfect festive meal.

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Potato Curry (No Onion Garlic)

This is the simplest, easiest potato curry. It has no onion no garlic and uses just one spice. But don't worry, the simplest flavours come together to make a really delicious curry!

5 from 1 vote

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Course: Main Course

Cuisine: North Indian

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 178kcal

Author: Richa

Ingredients

• ▢ 1 Tablespoon Ghee sub with oil to make this vegan
• ▢ 1 Teaspoon Jeera cumin seeds
• ▢ ½ Teaspoon grated Ginger
• ▢ 1 Green Chilli chopped
• ▢ 3 Tomatoes chopped
• ▢ 3 Potatoes boiled, peeled and lightly mashed with chunks of potatoes
• ▢ ½ to ¾ Teaspoon Salt
• ▢ 1 Tablespoon chopped Coriander

Instructions

• Heat ghee in a pan and add jeera (cumin seeds). Once they start spluttering, add ginger and green chillies and saute for a minute
• Add tomatoes and salt and mix well. Cover and cook the tomatoes for 3-4 minutes till they soften and become pulpy
• Add the roughly mashed potatoes to the pan. Remember we are looking for small chunks of mashed potatoes and not a smooth mash. Add ¾ cup water and mix well.
• Let the curry simmer for 5-7 minutes. The potatoes will absorb all the flavour and soften further
• Creamy, simple potato curry is ready! Adjust the consistency with more water if required. Top with lots of freshly chopped coriander.

Notes

1. This is a sattvic recipe because it uses no onion or garlic. If you want to make this normally, you can add half an onion and 3-4 cloves of garlic. Saute before adding the tomatoes
2. This can easily become a vegan potato curry if you sub the ghee with oil
3. Don't mash the potatoes completely. Keep it chunky
4. If you are not making this recipe during a fast, you can even add other vegetables like green peas, cauliflower, etc. to make it more wholesome and nutritious.

Nutrition

Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 343mg | Potassium: 902mg | Fiber: 5g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 46mg | Calcium: 33mg | Iron: 2mg

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