Aloo Tamatar (Potato Tomato) curry is a very easy recipe with a good blend of spices. The gravy is made without using onion and garlic commonly made in Rajasthan and many states of North India. Aloo curry is usually paired with Poori, Paratha and Kachori. During winter season you can have this Aloo gravy with Matar Kachori.
It is not only flavorful and delicious, but it is also a quick fix solution when short of time or when short of vegetables in the kitchen. Aloo Tamatar Ki Sabzi is a simple, comforting and easy to make dish. It is made by cooking potatoes in a simple tomato curry.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Bedmi Aloo Sabzi (Potato Curry) and Banarasi Aloo Dum (Potato in rich creamy sauce).
Serves: 2 to 3
Prep time: 15 minutes
Total time: 25 minutes
Ingredients for Aloo Tamatar ki Sabzi
250 grams Potato boiled and diced
150 grams tomato chopped fine or pureed
1 tablespoon chopped coriander
1 teaspoon ginger chopped fine
1 green chilli slit
2 teaspoon oil
1/2 teaspoon cumin (jeera)
1 dry red chilli
1/3 teaspoon sugar
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhania)
1 teaspoon Kashmiri chilli powder (mirch)
1 bay leaf (tej patta)
A pinch of asafoetida (hing)
Directions for Aloo Tamatar ki Sabzi
- Heat oil in a pan, add cumin seeds, when seeds turn golden, add asafoetida , bay leaf, dry red chilli and green chilli.
- Add the ginger, tomatoes and sugar, sauté till the tomatoes are mushy and oil starts to separate.
- Now add all the dry masalas and sauté for 2 minutes.
- Add the potatoes and sauté till well coated with the masala.
- Stir in hot water just enough to cover the potatoes, add salt and cook for 10 minutes on low heat.
- Check the consistency, if required add some more water as it should not be too thick a gravy. Boil for 2 minutes if water is added.
- Switch off the heat and add half of chopped coriander and stir.
- Serve garnished with rest of coriander.
