Ras wale aloo ki sabzi is a classic North Indian potato curry that is light, slightly spicy, and full of flavor. This dhaba-style aloo curry is made without heavy cream, making it perfect as a side dish for poori, kachori, or chapati.Unlike thick potato gravies, this recipe has a thin, flavorful ras (which means gravy) that soaks beautifully into pooris and rotis. It's an easy vegetarian curry made with simple pantry spices and is ideal for breakfast, lunch, or festive meals.
This step-by-step recipe shows how to make authentic ras wale aloo at home with tips, variations, and serving suggestions.
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.
What Is Ras Wale Aloo?
Ras Wale Aloo is a dish from Banaras, Uttar Pradesh, India, often made with less spices as it is served with heavy Kachoris that have more spices added to them. Like this Black Chickpea Pumpkin Gravy, this Aloo gravy is a no onion no tomato gravy. There are no frills and this gravy is so simple to make. The focus is more on the Banarasi Kachori, so the gravy is kept to minimal spice and very thin.
I adapted these recipes from here to make sure the recipes are authentic. Rasedar is also spelt 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.
Jump to:
- What Is Ras Wale Aloo?
- Ingredients Needed for Ras Wale Aloo
- How to Make Ras Wale Aloo Ki Sabzi (Step by Step)
- Step by Step Pictures for making Aloo ki Sabzi
- Serving Suggestions
- Substitutions & Variations
- Variations You Can Try
- Similar Ras Aloo Recipes
- Expert Tips for Perfect Ras Wale Aloo
- Frequently Asked Questions
- Recipe
- Ras wale Aloo ki Sabzi
- Pin This for Later!
Ingredients Needed for Ras Wale Aloo
- 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. The recipe calls for extra bit more Amchur more than what I use, so we can adjust it as per our taste.
- Other ingredients: We also use mustard seeds, and ginger paste in this gravy.
How to Make Ras Wale Aloo Ki Sabzi (Step by Step)
- 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.
Step by Step Pictures for making Aloo ki Sabzi
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.
- Chapatis
- Phulka / Pulka
- Masala Paratha
- With any of the dishes listed in this A to Z Poori Collection
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 the gravy 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.
Variations You Can Try
- No Onion No Garlic Version - Shahi Aloo | Potato in a Rich Gravy
- A spicy side for Pulao - Spicy Aloo Masala
- Easy Gravy for Pulao - Aloo Tamatar
- With Curry Leaves - Curry Patta Aloo
Expert Tips for Perfect Ras Wale Aloo
Always wash well and dice the potatoes into smaller pieces, preferably into 4 quarters or even smaller pieces. Cutting the potatoes into smaller pieces makes it easy to get the perfect softness. Pressure cook the potatoes for atleast 2 to 3 Whistles.
Add water well enough to cover all the potatoes.
Allow the pressure to fall down naturally before opening the lid and peeling the skin.
If you are using Microwave method of boiling potatoes, ensure you line all the potatoes with even spacing on the rotating plate. Immediately soak the boiled potatoes in water for easy peeling.
Frequently Asked Questions
➡️ No, ras wale aloo has a thinner gravy compared to thick poori aloo masala.
➡️ Yes, replace onion with hing and extra ginger for flavor.
➡️ Use starchy potatoes like Indian new potatoes for best texture.
➡️ Yes, it tastes even better after resting for a few hours
➡️ Poori, kachori, roti, chapati, or plain paratha. I have listed detailed recipe combinations above, please read through them.
Recipe
Ras wale Aloo ki Sabzi
Ingredients
- 1 cup Potatoes boiled and peeled
- 1 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 3/4 teaspoon Cumin Powder
- 1/2 teaspoon Black Pepper Powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Amchur / Dry Mango Powder
- A Pinch Asafoetida / Hing
- 1 teaspoon Mustard Seeds
- 1 teaspoon Ginger Paste
- Salt to Taste
- 2 teaspoon Cooking Oil
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.
Nutrition
Pin This for Later!
Vaishali says
Valli, this is the kind of Sabzi that we also get on the streets of Delhi. And I totally love it, it has such simple ingredients yet it is so so flavorful.
I could finish that bowl even after my dinner!
Priya Srinivasan says
Superb valli, love this raswale aloo subzi. such a simple curry bursting with flavors! Its a favorite at home, especially my elder one, he loves to have it everyday without any complaints!
Radha says
This sounds SO flavorful! I love simple curries with great flavors and this one fits perfectly in the category. I would love with poori especially.
srividhya says
I always thought they add tomatoes to this rasedar but love this version with amchur. Can't wait to try it. Great share Valli.
KP says
Making my presence in the blog after a very long time. I am happy to see the range, variety and number of recipes have increased in number. The presentation is simply
superb leaving nothing to be desired. I am sharing the link with my grandchildren.
Srivalli says
Thank you for dropping by Sir, appreciate your kind words..