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Aloo Methi Rasedar Subzi | Vegan Potato Curry
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5 from 6 votes

Aloo Methi Rasedar Subzi | Vegan Potato Curry

A quick and delicious Aloo Methi Rasedar Subzi | Vegan Potato Curry that can be made under 30 minutes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 4 Servings
Calories: 238kcal


  • 4 Potatoes boiled and cubed
  • 4 Tomato pureed
  • 2 tablespoon Kasuri methi / dried fenugreek leaves
  • 2 Green chilies
  • 1 inch Ginger grated
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoon Red chili powder
  • 1 teaspoon Dhania Jeera Powder / Cumin coriander powder
  • 1 teaspoon Amchur powder / dried mango powder optional
  • 1 teaspoon Cumin seeds / Jeera
  • ½ teaspoon fenugreek seeds / Methidana
  • 1 tablespoon Oil
  • Salt to taste


  • Boil the potatoes and peel them. Chop them into cubes and keep it ready. I usually place the potatoes in the pressure cooker / Instant pot along with my rice or lentils and this way it saves time for cooking.
  • In a pan, heat the oil and add cumin seeds and fenugreek seeds. Let them cook for about 10 seconds or until aromatic and then add the dried fenugreek leaves / Kasuri methi.
  • Fry this for about 30 seconds and add the green chilies and the grated ginger. Mix well.
  • Add the pureed tomatoes along with all the dry masala powder - turmeric powder, red chili powder, dhania jeera powder and amchur powder.
  • Mix well and let the mixture cook until the oil starts oozing out and is aromatic.
  • Add the cubed potatoes along with the salt needed. Add water to bring the subzi to the the required consistency and let it simmer for about 10 minutes.
  • Serve hot with roti or rice.


Calories: 238kcal | Carbohydrates: 46g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 1217mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1455IU | Vitamin C: 62mg | Calcium: 49mg | Iron: 3mg