Aloo tamatar sabzi / potato tomato curry recipe – a simple and flavorful North Indian style curry of potatoes in a spiced tomato based gravy. It is a comforting dish made with few everyday spices and is a good side dish for poori or rotis / chapatis. It even goes well with steamed rice.
I have used pressure cooker to make this dish in just a few minutes.
For me, potatoes are one of the best combinations for poori. I sometimes make Rajasthani style dahi aloo, which has no tomatoes added in it, to go with puris and other times I make a stir fry or this aloo tamatar ki sabzi. It has a base of tomatoes along with onions and garlic.
When making pooris, it takes enough time for me to roll the pooris and then fry them. So I prefer to make a simple sabzi to go with it and this potato tomato curry is one of my favorites. There is no grinding or special ingredients involved in this recipe. Also, the pressure cooking means the curry is ready in no time.
For other potato recipes do check out tawa aloo masala | baby potato fry | potato poriyal | potato thoran.
For other side dish recipes do check out capsicum masala curry | gobi matar | paneer capsicum masala | mushroom korma.
While potatoes are rich in carbohydrates, they are also a good source of vitamin C and dietary fiber. Tomatoes too are nutritious and are a good source of both vitamin A and vitamin C. Lets move on to the recipe for easy aloo tamatar sabzi.
How to make Aloo Tamatar Sabzi step by step
- Heat oil in a pressure cooker. Add asafoetida and cumin seeds and once they crackle, add finely chopped onions and garlic.
- Saute till edges of onions turn brown in color.
- Then add chopped tomatoes.
- Add turmeric powder, red chilli powder, coriander powder and garam masala powder along with salt.
- Fry for 4-5 minutes on medium flame till tomatoes turn soft and mashed.
- Finally add cubed potatoes.
- Stir the potatoes to combine them with the masalas and mashed tomatoes.
- Now add 1 cup of water and mix well.
- Close the lid of pressure cooker and pressure cook on medium heat for around 3 whistles. Remove from heat and once the pressure comes down by itself, remove the lid of the cooker and stir the gravy. Garnish with finely chopped coriander leaves. Aloo tamatar ki sabzi is ready to be served with pooris, chapathis / rotis or with rice.
Potato Tomato Curry | Aloo Tamatar Sabzi Recipe
Aloo Tamatar Sabzi – Potato Tomato Curry recipe
Ingredients
- 2 potatoes ( aloo ), medium-sized
- 1 onion, medium-sized
- 2 tomatoes ( tamatar ), medium-sized
- 1 tsp finely chopped garlic
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- A pinch of asafoetida ( hing )
- Salt to taste
- 1 tbsp oil
Instructions
- Finely chop onions and garlic. Roughly chop tomatoes.
- Peel the skin of potatoes and cut the peeled potatoes into cubes.
- Heat oil in a pressure cooker. Add asafoetida and cumin seeds. Once cumin seeds crackle, add finely chopped onions and garlic.
- Saute till edges of onions turn brown in color.
- Then add chopped tomatoes. Add turmeric powder, red chilli powder, coriander powder and garam masala powder along with salt.
- Mix well and let this cook for around 4-5 minutes on medium flame till tomatoes turn soft and mashed.
- Finally add the potato cubes and mix.
- Add 1 cup water and stir. Close the lid of pressure cooker and pressure cook the gravy for around 3 whistles on medium flame. Remove from heat. Once the pressure has come down by itsel, remove lid of the pressure cooker. Stir the gravy and garnish with finely chopped coriander leaves.
- Aloo tamatar ki sabzi is now ready to served with pooris, chapathis or even with rice.
Nutrition Information
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