Aloo Rasedar (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)

Use Moji's Aloo Rasedar Masala packet to prepare a delicious potato dish in about half an hour that will satisfy vegans and carnivores alike. Balancing deep flavor and a kick of heat, this masala will transform your potato side into a scrumptious main course. Cook alongside Moji’s Dahl and basmati rice for a hearty and complete Indian meal.

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)

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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.