Indian Potato Curry Recipe: Aloo Rasedar
Quick, comforting Aloo Rasedar—tender potatoes in a rich tomato-onion gravy using moji masala®. Ready in 30 minutes, vegan-friendly, and full of authentic North Indian flavor.
Indian Potato Curry Recipe: Aloo Rasedar
shireen qadri
3-4
10 minutes
20 minutes
Indian
Vegetarian
Turn simple potatoes into a rich, flavorful dish with moji masala® 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!
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)
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.
1 comment
Keli
I love this spice blend! Super easy recipe to follow— made a delicious meal in no time. Bought the packet on a whim, will definitely buy again!
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