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Dhaba Style Aloo Rasedar (Instant Pot)

By Manali Singh

5 from 14 votes

Jul 21, 2020

Aloo Rasedar made in the Instant Pot! This dhaba style curry has potatoes cooked in a spicy curry. Pairs well with puri and kachoris!

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EFEgg FreeNFNut Free

Make dhaba style Aloo Rasedar (spiced potato curry) in your Instant Pot!

No boiling the potatoes separately, one pot recipe and this pairs so well with puri.

Dhaba food holds a special place in my heart and I am sure that is true for most Indians.

For my non-Indian readers who don’t know what dhaba is, it refers to roadside restaurants in India.

There are dhabas all throughout India especially on highways and some of them are super popular.

They are especially popular for their spicy and flavorful food like parathas, dal makhani, dal tadka or drinks like lassi etc.

Aloo ki sabzi (spiced potato curry) is another dhaba favorite. Most the these dhabas have their own way of making it but one this is for sure, they are all delicious and spicy!

When I used to make this sabzi earlier at home, I would always boil the potatoes first, crush them slightly and then make the curry.

However with my Instant Pot, now I do everything is one-pot and that makes it so much more simpler! And it still tastes just as good.

This Dhaba Style Aloo Rasedar

✔ is spicy and flavorful.

✔pairs so well with puris or parathas.

✔makes an easy one-pot dish.

✔can be made vegan by using oil in place of ghee.

For this aloo rasedar recipe, I have used ghee since that adds to the flavor in my opinion.

If you want to keep this vegan, do use oil in place of ghee.

This recipe uses lot of spices like coriander, fennel, amchur (dried mango powder), kashmiri red chili powder, kasuri methi and garam masala.

These spices makes this sabzi so aromatic and flavorful.

In stead of boiling the potatoes first, I prepare the curry base first, then add the diced potatoes and pressure cook.

Once the potatoes are cooked through, then I crush them slightly (don’t mash them) using a potato masher and simmer on “saute mode” for couple of minutes.

The curry thickens as it simmers. It’s really so easy and you will be so happy with how this one turns out.

Keep in mind, that dhaba food generally means hot and spicy, and while I have added lots of spices to the curry, it is not very hot.

And that’s because I do not like very spicy food. If you prefer spicy food, please add 2 to 3 green chilies in place of the 1 that I have added in this recipe.

Serving Suggestions

This aloo rasedar pairs so well with puri or kachori, it is my favorite way to have it!

But you can also eat it with rice, roti or plain paratha.

I hope you guys enjoy this simplified version of dhaba style aloo sabzi. We for sure loved it!

Method

1- Press the saute button on the Instant Pot. Once it displays hot, add the ghee and then add the cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.

2- Stir and then add the chopped ginger and green chili. Saute for 1 minute.

3- Then add the pureed tomatoes and mix well.

4- Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute.

5- Add the diced potatoes and stir.

6- Then add the salt and mix.

7- Add water and stir and close the pot with the lid.

8- Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 4 minutes and then do a quick pressure release.

9- Open the lid and press the saute button. Then with a potato masher lightly mashed the potatoes.

10- You don’t have to mash them completely, just slightly crushed as shown in the picture.

11- Add kasuri methi.

12-And garam masala. Simmer on saute for 2 minutes, the curry will thicken as it simmers. You can add more water here if you want to thin out the curry a little. I did add 2 tablespoons extra water here.

Garnish with cilantro and serve aloo rasedar with kachori or puri!

If you’ve tried this Dhaba Style Aloo Rasedar Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!

Dhaba Style Aloo Rasedar

5 from 14 votes

By Manali Singh

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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Aloo Rasedar made in the Instant Pot! This dhaba style curry has potatoes cooked in a spicy curry. Pairs well with puri and kachoris!

Ingredients 

1x2x3x

• ▢ 1.5 tablespoons ghee
• ▢ 1 teaspoon cumin seeds
• ▢ 1/4 teaspoon methi seeds
• ▢ 2 dried red chilies
• ▢ 1/4 teaspoon hing
• ▢ 1 inch ginger chopped
• ▢ 1 green chili chopped, adjust to taste, add more for spicier version
• ▢ 3 medium tomatoes pureed, 350 grams, make the puree using a blender
• ▢ 1 teaspoon coriander powder
• ▢ 1/2 teaspoon turmeric
• ▢ 1/2 teaspoon kashmiri red chili powder
• ▢ 1/2 teaspoon amchur
• ▢ 1/2 teaspoon fennel powder
• ▢ 3 medium potatoes 500 grams, cut into 1/2 inch pieces
• ▢ 1 teaspoon salt or to taste
• ▢ 1.5 cups water 12 oz + more as needed later on
• ▢ 1/2 teaspoon garam masala
• ▢ 1.5 teaspoon kasuri methi crushed
• ▢ cilantro to garnish

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Instructions 

• Press the saute button on the Instant Pot. Once it displays hot, add the ghee and then add the cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
  
• Stir and then add the chopped ginger and green chili. Saute for 1 minute.
  
• Then add the pureed tomatoes and mix well.

  Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute.
  
• Add the diced potatoes and stir. Then add the salt and mix.
  
• Add water and stir and close the pot with the lid.
  
• Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 4 minutes and then do a quick pressure release.  
  
• Open the lid and press the saute button. Then with a potato masher lightly mashed the potatoes.

  You don't have to mash them completely, just slightly crushed as shown in the picture.
  
• Add kasuri methi and garam masala. Simmer on saute for 2 minutes, the curry will thicken as it simmers. You can add more water here if you want to thin out the curry a little. I did add 2 tablespoons extra water here. 

  Garnish with cilantro and serve aloo rasedar with kachori or puri!
  

Stove-top Instructions

• First, boil the potatoes. If using stove-top pressure cooker, boil the potatoes for 8 to 9 whistles on high heat. If using a pan, fill it with water, add potatoes and boil until the potatoes are done. Once the potatoes are boiled, peel them and then slightly crush them using your hands or a masher. Then heat ghee in a pan, add cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.
• Stir and then add the chopped ginger and green chili. Saute for 1 minute.

  Then add the pureed tomatoes and mix well. Cook for around 5 minutes until tomatoes are done. Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute. Add the crushed potatoes, salt and then stir in the water. Let the curry simmer for 10 to 15 minutes. Add kasuri methi, garam masala. Garnish with cilantro and serve.

Notes

1. Adjust the spice levels to taste. To make it spicier, use extra green chilies in the recipe.
2. Use oil in place of ghee to make this recipe vegan.
3. Skip hing or use gluten-free hing to make this recipe gluten-free.
4. The curry thickens as it cools down, while re-heating, add extra water. 

Nutrition

Calories: 192kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 14mg, Sodium: 634mg, Potassium: 228mg, Fiber: 2g, Sugar: 3g, Vitamin A: 909IU, Vitamin C: 14mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish

Cuisine: Indian

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