Crush a fresh homemade masala: In a mortar and pestle, add whole coriander seeds, cumin seeds, and fennel seeds. This step gives your rasedar aloo that signature warmth and depth you expect from a good aloo poori spread. Priya's Tip - Lightly dry-roast them first to release their aroma.

Grind to a coarse blend: Pound the spices until they turn into a coarse, fragrant mix (don’t make it too fine—this texture builds flavor). Set the masala aside; we’ll bloom it in hot oil later to enhance the curry’s color, aroma, and authentic homestyle taste.

Wash, peel, and chop the potatoes into medium, even cubes so they cook uniformly. Finely chop the tomatoes—fresh, juicy tomatoes give this rasedar aloo its natural tang.

Turn on Sauté mode and heat vegan ghee. Add the freshly crushed coriander–cumin–fennel mix along with gluten-free hing, bay leaf, cloves, peppercorns, minced green chilies, and ginger paste. Sauté for 15–20 seconds until fragrant.

Then add the cilantro stalks. Saute for 10-15 seconds.

Add the tomatoes and salt. Sauté briefly until they soften and begin releasing moisture—this step forms the flavorful masala base for your aloo poori curry.

Add turmeric, coriander powder, red chili powder, and amchur. Pour in ¼ cup water to prevent burning, then sauté for a few seconds until the spices bloom and turn glossy.

Mix in the chopped potatoes and black salt. Coat the potatoes well in the spiced tomato masala for maximum flavor.

Add 1½ cups water, stir, then hit Cancel. Close the lid and cook on Pressure Mode for 3 minutes. Let the pressure release naturally for 10 minutes before manually releasing the rest.

Open the lid, gently mash a few potatoes to thicken the gravy—this is key for that signature rasedar texture. If the curry looks too thick, add the remaining water and simmer briefly. Stir in garam masala, crushed kasuri methi, and cilantro.

Make a quick tempering of vegan ghee, red chili powder, and GF asafoetida.

Drizzle it over the hot potato curry. Mix. Serve Rasedar Aloo hot and fresh with puffed poori, roti, bhakri, paratha, pav, steamed rice, or jeera rice