Recipe- Make Your Sunday Special With Dhaba Style Rasedar Aloo

Make dhaba style Aloo Rasedar (spiced potato curry) in your Instant Pot!No boiling the potatoes separately, one pot recipe and this pairs so well with puri.

Dhaba food holds a special place in my heart and I am sure that is true for most Indians.

For my non-Indian readers who don’t know what dhaba is, it refers to roadside restaurants in India.There are dhabas all throughout India especially on highways and some of them are super popular.They are especially popular for their spicy and flavorful food like parathas, dal makhani, dal tadka or drinks like lassi etc.

Ingredients

1.5 tablespoons ghee
1 teaspoon cumin seeds
1/4 teaspoon methi seeds
2 dried red chilies
1/4 teaspoon hing
1 inch ginger chopped
1 green chili chopped, adjust to taste, add more for spicier version
3 medium tomatoes pureed, 350 grams, make the puree using a blender
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon kashmiri red chili powder
1/2 teaspoon amchur
1/2 teaspoon fennel powder
3 medium potatoes 500 grams, cut into 1/2 inch pieces
1 teaspoon salt or to taste
1.5 cups water 12 oz + more as needed later on
1/2 teaspoon garam masala
1.5 teaspoon kasuri methi crushed
cilantro to garnish

Method

* Press the saute button on the Instant Pot. Once it displays hot, add the ghee and then add the cumin seeds and methi seeds. Let them sizzle for few seconds and then dried red chilies and hing.

* Stir and then add the chopped ginger and green chili. Saute for 1 minute.

* Then add the pureed tomatoes and mix well.

* Add the spices- coriander powder, turmeric, kashmiri red chili powder, amchur, fennel powder. Cook for 1 minute.

* Add the diced potatoes and stir. Then add the salt and mix.

* Add water and stir and close the pot with the lid.

* Press the manual or pressure cook button and cook on high pressure for 3 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 4 minutes and then do a quick pressure release.

* Open the lid and press the saute button. Then with a potato masher lightly mashed the potatoes.

* You don't have to mash them completely, just slightly crushed as shown in the picture.

* Add kasuri methi and garam masala. Simmer on saute for 2 minutes, the curry will thicken as it simmers. You can add more water here if you want to thin out the curry a little. I did add 2 tablespoons extra water here.

* Garnish with cilantro and serve aloo rasedar with kachori or puri!