How to make Aloo Rassedaar -

Potatoes cooked in thin yogurt gravy.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes , Yogurt (दही)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Dudhi Ja Kofta Vanghan Patata Moong Ka Moagra Green Moong Moussaka-Cook Smart

Aloo Rassedaar

Aloo Rassedaar Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Aloo Rassedaar Recipe

  • Potatoes 4-5 medium

  • Yogurt 1/2 cup

  • Ghee 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger 2 inch pieces

  • Rock salt (sendha namak) to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon


Step 1

Peel, wash and cut potatoes into one-inch sized cubes. Keep in water. Peel, wash and chop half of the ginger in julienne and grind the remaining into a smooth paste.

Step 2

Heat ghee in a pan and sauté potatoes till golden brown. Drain onto an absorbent kitchen paper.

Step 3

Add cumin seeds to the same pan. As they begin to change colour, add ginger paste. Sauté briefly.

Step 4

Stir in yogurt and potatoes and cook till ghee separates. Add rock salt, red chilli powder, turmeric powder and half the ginger julienne.

Step 5

Simmer and cook on low heat for eight to ten minutes. Garnish with remaining ginger julienne and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.