Aloo tamatar curry recipe or potato tomato curry is such an easy recipe to try and enjoy on a daily basis. Made with bite sized potatoes and tomatoes, this yummy gravy based dish can be enjoyed with plain dosa, poori, paratha or steamed rice.
Find me someone who doesn’t love potatoes!! I love anything with potatoes. I mean I’m that person who even enjoys biryani with some potatoes in it. After potatoes, my second favorite vegetable is tomatoes. There are three pantry staples for me – potatoes, tomatoes and onion.
This tomato potato combination – aloo tamatar curry is not only flavorful and delicious, but also a quick fix solution when you run out of ideas to make something for brunch or lunch or dinner. Potatoes with spicy tomato gravy is so addictive.
While growing up, aloo tamatar ki sabzi used to be one of my most favorite dish since I was a fussy eater, my mom would make the spicy potato tomato curry for me to eat with some plain dosa or parathas. Its a thin gravy based dish made without onion. it tastes best when its prepared simply and without too many ingredients.
Ingredients used in Aloo Tamatar Curry recipe
- Potatoes – I have used medium sized white potatoes. I have kept the skin on but you can peel the skin if you want. Russet potatoes, red potatoes or white potatoes work best for this aloo tamatar curry recipe.
- Tomatoes – I have used fresh organic medium tomatoes that are vine ripen. The smell and aroma of vine ripe tomatoes take this potato curry with a spicy tomato based gravy to another level. Canned tomatoes will not give you the authentic taste.
- Paanch Phoran – For those not familiar with Paanch Phoran, its Indian five spice blend consisting of, 1 tablespoons each of cumin seeds, brown mustard seeds, fennel seeds, nigella seeds, fenugreek seeds. Easily available on Amazon or any local Indian stores.
- Hing or Asafoetida – I use this brand of hing. A pinch goes a long way. Again, readily available in any Indian store.
- Curry Leaves – This is also available in Indian stores in the refrigerator section.
- Turmeric, Salt, Chili Powder – Essential to any Indian cooking. These days turmeric and chili powder can be found in any grocery stores.
- Oil – I have used vegetable oil. You can use olive oil too.
- Ginger, Coriander, Cumin paste – I have used 1 tbsp. of ginger, cumin, coriander paste. If you have a small mixer grinder, you can prepare this easily at home. Cumin and Coriander seeds are available in Indian stores as well as any other grocery stores.
Step by Step instructions for making Aloo Tamatar ki Sabzi
In a deep bottomed pan, heat 4 tbsp oil (vegetable/light olive oil). As the oil heats up, sauté 1 tsp paanch foran (see notes below on Paanch Foran), 1 sprig of curry leaves, 1 pinch hing. Add 1 tsp ginger, jeera and coriander paste and sauté well on medium to low heat
Add 4 medium sized chopped tomatoes, 1 tbsp turmeric, 1 tbsp red chili powder (less if you dont want the gravy to be very spicy) and 2 tbsp salt. Cook on medium heat covered till the tomatoes are well cooked and the oil separates
Add 6 medium sized potatoes (skin on) cubed into bite sized pieces. If you are adding the dal (cooked lentil), add 2 tbsp cooked dal or 1 tbsp uncooked masoor dal at this point. Saute and cover. Cook on low to medium heat till the potatoes are cooked through.
Add water per your taste (start with a cup of water and add more as you like) and simmer for 10 minutes making sure flavors are absorbed well. Cook on low heat for another 15/20 minutes. Finally, add 2 tbsp chopped cilantro and enjoy aloo tamatar ki sabji.
What to serve with Aloo Tamatar curry?
Enjoy aloo tamatar sabzi with pooris for weeken brunch.
Pour this amazing potato tomato curry on top of a bowl of steamed rice and dig in.
Dunk pieces of plain dosa into the aloo tamatar gravy and let your taste buds go on a vacation.
Last but not the least, enjoy this delicious aloo tamatar sabzi with some roti or parathas or even serve with some crispy homemade moong dal kachoris
Tips & Tricks on making Aloo Tamatar ki Sabzi
To have a great tasting gravy for this aloo tamatar curry, use fresh, juicy and organic tomatoes. The organic tomatoes are bursting with tart flavor which will make this recipe a great success.
Though I will not recommend to used pre-boiled potatoes for this Potato Tomato curry recipe, but its fine if you are time crunched and you need to make this dish.
Smash a few potatoes while the curry is making with the back of your spatula to get a slightly thicker gravy.., however be careful as you do not want to mash it so much that the potatoes lose their shape.
While the potato tomato curry is making, add a couple spoons of boiled dal .., this trick enhances the taste a lot. If you don’t have cooked dal, you can add a 1 spoon of raw masoor dal and let the dal cook through the gravy. Again, these are optional steps. You can skip dal altogether.
Aloo Tamatar ki Subzi | Potato Tomato Curry
FOR GINGER, CUMIN, CORIANDER PASTE
- 1/2 Inch Fresh ginger
- 1 tsp Jeera/Cumin
- 1 tbsp. Coriander
FOR ALOO TAMATAR GRAVY
- 6 Medium Sized Potatoes
- 4 Medium Sized Tomatoes
- 1 Pinch Asafoetida (Heeng)
- 1 tbsp. Turmeric Powder (Haldi)
- 1 tsp Red Chilli Powder
- 2 tbsp Salt (Namak) or as per taste
- 8/10 Curry Tree Leaves (Curry Patta leaves)
- 1 tsp Dried Fenugreek Leaves (Kasuri Methi)
- Coriander Leaves (Hara Dhaniya)
- 4 tbsp Oil
- 2-4 Cups Water
- 1 tbsp raw masoor dal or 2 tbsp cooked dal (optional)
HOW TO MAKE GINGER, CUMIN, CORIANDER PASTE
- In a mixer grinder, make a paste of ginger, coriander and cumin with couple tablespoons of water.
HOW TO MAKE THE MASALA FOR THE ALOO TAMATAR CURRY
- In a deep bottomed pan, heat 4 tbsp. oil (vegetable/light olive oil)
- As the oil heats up, sauté 1 tsp paanch foran (see notes below on Paanch Foran),
- 1 sprig of curry leaves, 1 pinch Hing
- Add 1 tsp ginger, jeera and coriander paste and sauté well on medium to low heat
- Add 4 medium sized chopped tomatoes, 1 tbsp. turmeric, 1tbsp. red chili powder (less if you don't want the gravy to be very spicy) and 2 tbsp. salt. Cook on medium heat covered till the tomatoes are well cooked and the oil separates
- Add 6 medium sized potatoes (skin on) cubed into bite sized pieces
- If you are adding the dal (cooked lentil), add 2 tbsp. cooked dal or 1tbsp. uncooked masoor dal at this point.
- Sauté and cover. Cook on low to medium heat till the potatoes are cooked through.
- Add water per your taste (start with a cup of water and add more as you like) and simmer for 10 minutes making sure flavors are absorbed well
- Cook on low heat for another 15/20 minutes. Finally, add 2 tbsp. chopped cilantro and enjoy aloo tamatar ki sabji.