Halwai Style Rasedar Aloo-Poori | Tari Wali Aloo Ki Sabzi I Instant Pot Potato Curry for Puri

How to Make Halwai Style Rasedar Aloo ki Sabji(Potato Curry)

Hello Foodies,

         This is a spicy, aromatic, and tangy potato curry. This vegan and vegetarian potato recipe is an instant and easy to make for any special occasion. It tastes best with poori but also goes well with chapati, paratha, aloo paratha, or even with rice. Rasedar Aloo Curry - Here, ‘Rasedar‘ means having a slightly thin consistency in the curry, and ‘aloo’ means potatoes.

Aloo puri is an Indian breakfast, lunch, or brunch menu, in which potato curry is served with puffed-up deep-fried poori, Indian bread. Every Indian home has its version to make this potato curry. We make this curry during Indian festivals, especially for Diwali. I love to serve this potato curry with poori, steamed rice, shevya kheer/rice kheer and along with some pickle, this makes a perfect and completely satisfying meal for a family. Also, this makes a perfect meal during cold days, rainy season. You can make this curry without onion too. It is a simple curry recipe and hardly takes 30 minutes of your time from start to finish.

The curry is versatile and you can vary the tang and heat content as per your taste. Tomatoes make this gravy tangy. The spices merge very well with the tomatoes and make it flavorful. You can also add peas to the curry. You can also make this potato gravy for fasting. 

Video Recipe for Poori+Potato Curry:

If you also love an Indian Curries, here are some more curry recipes to try:

• Chickpeas Curry / Punjabi Chole in the Instant Pot
• Dal Makhani in the Instant Pot
• Instant Pot Mix Veg Curry
• Dal Palak/Spinach-Lentils Curry in Instant Pot
• Homestyle Black Eyed Peas Curry
• Instant Pot Palak Paneer Recipe
• Instant Pot Kidney Beans Curry
• Instant Pot Mushroom Masala

Everyone from kids to adults loves eating a delicious Aloo Curry, do not give this one a miss. This Halwai Style Potato Curry is-

• Flavorful with a slightly spicy-tangy taste
• Instant and Easy to make
• Tasty & Perfect for everyday meals
• A perfect meal with Poori
• Ideal for weekend breakfast or brunch

Ingredients:

• Oil 2 Tbsp
• Cumin seeds ½ Tsp
• Mustard seeds ½ Tsp
• Garlic 3 cloves, crushed
• Bay leaf 1
• Onion 1, finely chopped
• Curry leaves 5-6
• Whole dried red chilies 3, (I have used a small round dried red chilies)
• Asafoetida 1 pinch
• Tomato 1 Medium, finely chopped
• Coriander leaves 2 Tbsp
• Turmeric ½ Tsp
• Red chili powder 1 Tbsp
• Salt 1 Tsp
• Garam Masala 1 Tsp
• Potatoes 2
• Water 1 ½ Cups

Instructions:

To Boil Potatoes in the Instant Pot:

• Turn on the Instant Pot and add 2 cups of water into the insert of the instant pot. 
• Place a trivet with potato pan(I have made a slit in the potatoes, that helps to cook potatoes well and in less time). 
• Add water 1 Cup and close the lid of the instant pot. 
• Place the vent on the sealing position. 
• Cook on manual mode(Hi) for 3 minutes. 
• NPR for 5 minutes and then release the remaining pressure manually. 
• Open the lid and let the potatoes cool down. 
• Once cool, peel the skin of the potatoes and keep it aside.

To Make Rasedar Aloo(Potato) Curry:

• Heat oil in a pan and splutter cumin-mustard seeds
• Add garlic cloves and bay leaf and saute and cook for 1 minute or two.
• Now, add chopped onion, curry leaves, and dried red chilies.
• Saute and cook for 3-4 minutes on medium flame or until onions become translucent and light brown color.
• Add asafoetida, chopped tomatoes, coriander leaves, and saute and cook until tomatoes become soft and mushy.
• Now, add turmeric, red chili powder, salt, and gram masala and saute and saute and cook for 1-2 minutes or till oil separates.
• Break the potatoes using palm roughly and add them in the pan.
• Add 2 cups of water, and mix all well.
• Cook for 3-4 minutes(add more water if required, the gravy is supposed to be thin).
• Garnish with fresh coriander and serve Aloo Ki Sabzi / Rasedar Potato Curry with Poori or Puri, Rice. Enjoy!!!

Boiling Potatoes on the Stovetop:

• Boil the potatoes till they are very well cooked and can be easily crumbled.
• Peel and crumble the potatoes. Keep aside.

My Take:

• You can use ghee instead of oil.
• You can skip onion and garlic to make no onion - no garlic recipe.
• You can serve this curry with other Indian Bread such as Chapati/Phulka, Roti/Naan, Aloo Paratha, or Laccha Paratha.
• To thicken the curry: You can also mash a few potatoes with the back of a spoon. You can keep the consistency you want or for a slightly thicker consistency, simmer for some more minutes.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 156 calories, along with 20 g carbohydrates, 7.7 g fats, and 3 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.
• (Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used).

Good Time To Eat:

            It is good to eat Potato Curry for lunch or dinner.

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Eat Healthy, Stay Healthy!!!