Aloo Rasedaar

Traditional Indian potato dish suitable for all occasion. Need a pressure cooker for this dish.

Aloo Rasedaar
Preparation time
Cooking time


For 4 Person(s)


  • 6 large potatoes, cut into 6-8 chunks each
  • 2 cup(s) fresh or frozen green peas
  • 3 medium-sized tomatoes, chopped
  • 2 medium-sized onions, chopped
  • 2 green chili peppers, chopped
  • 0.5 teaspoon(s) turmeric powder
  • 0.5 teaspoon(s) cayenne pepper powder
  • 1 tablespoon(s) coriander powder
  • 1 clove garlic
  • 0.5 cup(s) cilantro and other herbs
  • 1 tablespoon(s) lemon concentrate
  • 1 tablespoon(s) vegetable oil
  • 1 teaspoon(s) salt, or to taste

Aloo Rasedaar Directions

  1. Pressure cook potato chunks and peas (do not cook peas if frozen being used) for about 6 minutes.
  2. Dice onions; chop ginger, green chili and garlic.
  3. Heat a little oil; add onions and sauté until golden. Add chopped ginger, chopped garlic and chopped green chili now and sauté.
  4. Add turmeric powder, cayenne pepper powder and dhaniya powder. Stir continuously until thoroughly mixed.
  5. Add chopped tomatoes. Sauté until tomato pieces are wilted.
  6. Add potatoes and peas. Top with 1½ cup of water. Add salt according to your taste.
  7. Simmer on low heat until gravy thickens slightly.
  8. Garnish with freshly chopped cilantro, squeeze a few drops of lemon juice, and serve hot.