Aloo Rasedar Recipe | Authentic North Indian Potato Curry

Name: Aloo Rasedar Recipe Kit: Bold & Spicy Indian Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4
Cuisine: Indian
Ingredients: 3 tablespoons vegetable oil; 1 1/2 pounds potatoes, peeled and cut into 4-6 chunks; 1 packet MM Aloo Rasedar Masala; 1 teaspoon fine salt (NOT sea salt); 1 handful chopped cilantro (optional, for garnish); 1 bowl of plain yogurt (optional, as a condiment); 1 cup Indian basmati rice (prepare as instructed)

Make a flavorful Aloo Rasedar (Potato Curry) at home using Moji Masala®’s Aloo Rasedar Masala — a perfectly balanced spice blend inspired by traditional North Indian cooking.

This quick and hearty curry comes together in about 30 minutes, combining the comforting texture of potatoes with a rich, earthy tomato base. The masala brings gentle heat, deep flavor, and a touch of tanginess that satisfies both vegans and non-vegans alike.

Serve it with Moji’s Dahl, spiced vegetables, and basmati rice for a complete Indian meal, or enjoy it with warm rotis for a simple weeknight dinner.

Pro Tip: For extra depth, sauté the masala with a small spoon of ghee before adding potatoes — it enhances the aroma and gives the sauce a beautiful gloss.

Aloo Rasedar Recipe Kit: Bold & Spicy Indian Potato Curry

shireen qadri

Rated 5.0 stars by 1 users

Cuisine

Indian

Author:

shireen qadri

Servings

3-4

Prep Time

10 minutes

Cook Time

20 minutes

Turn simple potatoes into a rich, flavorful dish with Moji's Aloo Rasedar Masala. Ready in just 30 minutes, this vibrant curry balances deep spices with a satisfying kick of heat—perfect for both vegans and meat lovers alike. Pair it with Moji’s Dahl and basmati rice for a hearty, complete Indian meal. Quick, delicious, and packed with authentic flavor!

Cook Mode

Ingredients

3 tablespoons vegetable oil
1 1/2 pounds potatoes, peeled and cut into 4-6 chunks
1 packet MM Aloo Rasedar Masala
1 teaspoon fine salt (NOT sea salt)
1 handful chopped cilantro (optional, for garnish)
1 bowl of plain yogurt (optional, as a condiment)
1 cup Indian basmati rice (prepare as instructed)

View Cart (0) Checkout

Directions

Place medium size pot (7 to 8-inch base; use non-stick for ease) on medium-high heat and add oil to hot surface.
When oil is hot, add potatoes and saute until well browned on edges and light brown in the middle (about 6-8 minutes).
Take your pot off heat. Add a splash of water or two, just enough to wet the potatoes so the spices do not burn. Add the full packet of Aloo Rasedar Masala and salt to the potatoes and coat well.
Place pot on medium heat, add another splash of water and saute for about a minute so spices can cook a bit and open up. Be careful to keep potatoes from breaking as you saute.
Add 1 ¼ cup of water, stir a few times and bring to a boil. Turn heat to low and place lid on pot. Cook until potatoes are soft but not mushy, about 8-10 minutes. Check the potatoes half-way to ensure that they are not sticking to the bottom and there is enough liquid. Keep in mind, if your potatoes are smaller, they may cook faster. If the potatoes are hard but the mixture is dry, add ¼ cup of water so you can continue to cook them.
When the potatoes are fully cooked, remove lid, turn heat up to medium-high and cook off excess water so you are left with a slightly thicker, full flavored sauce. Adjust salt, if needed.
Serve with Indian basmati rice and plain yogurt to cool the palate.