Ras wale Aloo ki Sabzi

Published: Feb 14, 2023 · Modified: Mar 1, 2024 by Srivalli · 5 Comments

Ras wale Aloo ki Sabzi or this Dhaba Style Aloo Rasedar is an easy-to-make popular street gravy served with kachoris for breakfast on the streets of Banaras.

This Banarasi Kachori aur Sabzi Thali/platter as part of the Mega Thali featuring Banarasi Kachori, Kale Chane aur Kaddu ki Subzi, Ras wale Aloo ki Subzi & Sama ke chawal ki kheer is a delicious meal you can serve any time.

I adapted these recipes from here to make sure the recipes are authentic. Of course, this gravy was also mild, so the spice levels went up a bit. Like this Black Chickpea Pumpkin Gravy, this gravy is a no-onion no-tomato recipe. No frills and so simple to make!

Rasedar is also split as rassedar or rasserdaar however, it all refers to the same thin gravy/curry.

You can pair this simple aloo subzi with hot crispy kachoris. Make Dhaba Style Aloo Rasedaris, an easy gravy for a quick dinner meal.

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Step by Step Pictures for making Aloo ki Sabzi

Ingredients

• Potatoes: I mostly pressure cook if using more than two potatoes. Since this gravy is only with potatoes, I used almost 4 to 5. So once the pressure falls down, we can deskin and cube it before using the potatoes.
• Spice Powder: We use the regular pantry-available Indian spice powders like Red Chili Powder, Coriander Powder, Cumin Powder, Black Pepper Powder, Turmeric powder, and Amchur / Dry Mango Powder. Amchur is used a little more than what I normally use, so you may have to adjust it as per your taste.
• Other ingredients: We also use mustard seeds, and ginger paste in this gravy.

Instructions

• Wash and pressure cook the potatoes, once the pressure falls, peel the out skin, cube it and keep it aside.
• Take all spice powders and ginger paste, mix them with water, and keep it aside.
• Heat a nonstick pan with oil, and splutter mustard in it. Add the spice water and bring it to a boil.
• Next, crumble the boiled potatoes and add to the pan, smash well, and mix.
• Add salt and water as required for the gravy.
• Simmer for 10 mins and check if the gravy is done, it is usually done in 10mins.
• Garnish with chopped coriander leaves
• Serve with kachoris.

Substitutions & Variations

For a spice version, you can add some green chilies or increase the red chili powder.

If you don’t have dry mango powder or don’t like using it, you can use 1/2 teaspoon lemon juice as well. However, always add lemon juice once you remove it from the stove.

You can adjust the gravy thickness to your liking. So if you want to serve it as a thick gravy, mash the potatoes further or add less water or cook for a longer period.

You can add raw potatoes and then pressure cook the gravy finally.

Serving Suggestions

This Dhaba Style Aloo Rasedar pairs so well with puri or kachori. We love it with chapatis and puris the best!

But you can also eat it with rice, roti, or plain paratha.

I hope you guys enjoy this simplified version of dhaba style aloo sabzi.