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.
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!
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
- 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
- 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!
- 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.
- Adjust the spice levels to taste. To make it spicier, use extra green chilies in the recipe.
- Use oil in place of ghee to make this recipe vegan.
- Skip hing or use gluten-free hing to make this recipe gluten-free.
- The curry thickens as it cools down, while re-heating, add extra water.
22 thoughts on “Dhaba Style Aloo Rasedar (Instant Pot)”
This was so good! Paired beautifully with puri and aamras.. thanks Manali!
so glad to know, I love this one too! sounds heavenly with puri and aamras!
Whether amchur is mandatory?
you can skip, add some lemon juice for tang
I have just made it looks delicious. Thanks Manali for this easy recipe.👍👏😄😄🌹💐
I’m a beginner to cooking and lately my mum had to go out of town due to some urgent work. So I had to cook for me and my father. Daily I tried to cook and make dishes from google, but feedback was like, yeah okay you can cook
Today, I thought to make aloo rassedar and luckily ended on this page. Today when my father ate his reaction was, “wow this is really good”. And when he took his n’th chapati, he said “I never liked aaloo but today didn’t know I’d eat this many chapati.” Manali, his words literally made my day. I’ll forever cherish this moment and thank you for helping me build this memory and be a part of it. It wouldn’t have been possible without your recipe.
I sincerely want to express my gratitude for this. Thank you so much and may God bless you always with lots of love and happiness that you’re helping us receive❤
And you comment made my day! 🙂 Thank you so much for taking out the time to leave this lovely feedback! I really appreciate it!
This made me tear up! Thanks Varsha for sharing <3
Wonderful recipe. Made it for a birthday party and it was a super hit! Thank you
Hi manali, I’ve moved from India at a very young age didn’t learn much cooking. I always follow your recipe and it turns out so yum that it has made me love cooking! I love how detailed everything is! Absolutely favourite
Thank you Muskaan for the kinds words, so glad my recipes can help you enjoy cooking 🙂
Same story. Had zero experience with cooking and kitchen stuff in general. Learning it from thoroughly written recipes from you Manali. Appreciate you!
I appreciate the support! 🙂
This was delicious! I added peas, carrots, and a can of chick peas since it was our dinner and not a side dish. I served on rice and had naan on the side. The seasoning was so, so good! Thanks!
Made couple of times and it gives that super Delhi taste that we were longing for with my husband. Super simple, no fuss recipe. Thank you!
This was so so so so so good. I am from Delhi and I have been crazing langar wale aloo for a few weeks now. This was so easy to make and so so so so good! I don’t usually eat the same thing twice (at least not the same day) – so I make small portions usually. But I wish I had made more – I polished everything off!
Thank you for your hard work!
you are welcome, glad you enjoyed it!
Thank you for this recipe! You’ve made it so straightforward and easy to follow. I love that it doesn’t require much prep work and can be done in the Instant pot. My mom and I ate it with Chapati and it was very flavorful (:
so glad to know 🙂