Recipe card
No onion no garlic, potato tomato curry
Like tomato curry or vrat wale paneer curry, this spiced potato curry is made without any onion and garlic and can be served during fasting, vrat, and upvas days like Navratri, Shivratri, ram Navami, etc. On regular days, serve it with dosa, poori, chapati, roti, paratha, or simply steamed rice. The spices might look a lot, but they add a lot of flavors, just like the ones you get on the roadside or in a dhaba. Adjust it to your liking. This dish is also called aloo ki sabzi, spiced potato curry, aloo rassa bhaji, ras wale aloo, tari wale aloo, etc.
Ingredients
Potatoes: I have used russet potatoes. Any potato will work.Spices: This combination of spices gives it an authentic taste and kick. It includes cumin seeds, methi, hing, turmeric, chile powder, garam masala, amchur, coriander, and fennel powder.Tomatoes: Add nice tanginess to the dish. Check out the recipe card for the full list of ingredients.
Boiling potatoes
Boil the potatoes until they are cooked and can be easily mashed. You can cook them in the microwave, pressure cooker, instant pot, or pan on a stovetop.
To boil them in the pan, wash the potatoes nicely. Peel them and cut them into cubes. Now boil the potatoes in water till they are cooked and drain them. To speed up the process, you can microwave the cubed potatoes with a splash of water for 5 minutes. Or simply add the whole potatoes in a pressure cooker with enough water and cook for 3 whistles. Once the pressure drops, remove the potatoes and peel the skin.
Mash or crumble the potatoes and keep them aside.
Making aloo rasedar
Heat oil in a pan on medium flame. Add cumin seeds, bay leaf, methi seeds, and cashews, and saute until cashews become light in color. Add ginger, green chilies, and tomatoes, and saute until the tomato softens. Add hing, turmeric powder, garam masala powder, red chile, amchur, coriander, and fennel powder, and mix well. Cook for a minute. Now add the mashed potatoes, water for desired consistency (approx 1 ½ to 2 cups), and salt and bring it to a nice boil. Simmer it for 10 to 12 minutes. Garnish it with coriander leaves. Switch off the flame. Serve hot with sabudana vada, dosa, poori, chapati, or paratha, and enjoy.
Tips
Vary the spices as per your taste. The traditional consistency of this dish is medium thick. But feel free to adjust it to your liking. Substitute amchur with lemon juice. I have kept this recipe vegan. To enhance the taste, you can make it with desi ghee.
To make this potato curry in the instant pot
Turn on the saute mode of your IP. Follow the same instructions given above till you add the spice powder. Then, instead of cooked and mashed potatoes, add the uncooked cubed potatoes and 2 cups of water, stir, and close the lid of your IP. Pressure cook on high for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes. Then release any remaining pressure. Open the lid. Turn the saute mode and mash the potatoes using the back of a ladle or potato masher. Add more water if required for desired consistency and simmer for 2 minutes. Garnish with coriander leaves and enjoy.
Serving suggestions
Serve this for breakfast with poori, dosa, paratha, or chapati. You can also serve this with steamed rice drizzled with ghee. During Navratri or fasting days, serve this with sabudana vada, vrat ke chawal, poori, etc.
More curry recipes without onion garlic
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
