Mamta's Kitchen

Potato Curry 1, Without Onions (Onion Free), North Indian

Aloo Rasedar 1, Bina Pyaz ke

Mamta Gupta

This is one of the simplest of dishes to make and probably one of the most commonly eaten one in North Indian houses. In my parent's house, it was made on most festivals, to be served with Poories or Kachauries.Traditionally, no onions are added to the gravy, it is simply made with tomatoes, ginger and spices. If cooking as a food for fasting, add 'Sendha Namak' rock salt, instead of normal sea salt. Serves 4.


  • 500 gm. potatoes

  • 150 gm. approximately, tinned or fresh chopped tomatoes

  • 1 tbsp. oil or ghee

  • 1 tsp. cumin seeds or Nigella/kalaunji seeds or mustard seed/rai

  • A large pinch of asafoetida powder

  • 1/2 inch piece of ginger, grated (optional)

  • 1/2 tsp. turmeric powder

  • 1 tsp. coriander powder

  • 1/4 tsp. chilli powder or to taste

  • 2 tbsp. dry methi leaves (kasoori methi) (optional)

  • Salt to taste

  • 1 1/2- 2 cups boiling water

  • 1/2 tsp. Garam Masala

  • A handful of chopped coriander leaves.

  • Optional A handful of frozen or pre-boiled peas


  1. Boil or microwave potatoes in their skin.

  2. Cool, peel and break into bite size pieces. Breaking potatoes gives you a thicker gravy as broken bits mix with the gravy and make it thick. You can mash a few broken pieces completely. You can chop them too, if you prefer a thinner gravy.

  3. Heat oil in a pan.

  4. Add cumin seeds and asafoetida. When seeds splutter, add ginger and fry for a few seconds.

  5. Add tomatoes, all the spices (you can use curry powder instead of all these spices) and salt. If using methi leaves, add them now.

  6. Fry until oil separates.

  7. Add potatoes and stir gently.

  8. Add water and bring to boil. Amount of water depends upon how thick you like your curry gravy to be. Some people like this dish with a thick gravy that can be served on the dinner plate directly. Others want/like quite a runny gravy, which has to be served in small bowls (Indian katori). Start by adding less and increase it to what is right for you. The choice is yours.

  9. Simmer for a few minutes. If adding peas, add them here and simmer.

  10. Turn heat off and add garam masala and coriander leaves.

  11. Serve hot with Chapatties or Plain Parathas or Poories.


  • You can use left over chips to make this curry. Whenever we have fish and chips in our house, there are always too many chips left over!

If you have any comments or questions about this recipe, please post them to our Discussion Board. To link to this recipe on the forum, you may use the shortcode [recipe:10260]

Content copyright ©2001-2022 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2022 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to [email protected]