Aloo Rasedar
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (43)

Aloo Rasedar

NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 5%
CARBS 19G60% OF CAL
4G FIBER0G ADDED0G INTRINSIC14G OTHER1G TOTAL SUGAR
FAT 5G37% OF CAL
0G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spiced potato gravy from Uttar Pradesh cuisine made with tomatoes, ginger, and warming spices. Traditionally served with Indian breads like kachori or poori.

mainindiancurrygluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 4 potatoes ((medium-sized) - 300 grams potatoes)
  • 1 tomato ((medium to large) - about ¾ cup finely chopped tomatoes)
  • 1 inch ginger (finely chopped or 1.5 teaspoons finely chopped ginger)
  • ¼ teaspoon fenugreek seeds ((methi seeds))
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1 teaspoon dry mango powder ((amchur))
  • ½ teaspoon garam masala
  • ⅛ teaspoon asafoetida ((hing))
  • 1 to 1.5 cups water ( or add as required)
  • 1 tablespoon oil (- can also add ghee)
  • salt (as required)
  • 1 to 2 tablespoons chopped coriander leaves ((cilantro))
PREP
15M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.