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This Aloo Tamatar ki subzi recipe is such a comforting dish to enjoy with rice, roti or pooris.

Aloo Tamatar ki Subzi | Potato Tomato Curry

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.
Course Side Dish, Soup
Cuisine Indian
Servings 6

Ingredients
  

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)

Instructions
 

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.
Keyword aloo ki subzi, vrat ki subzi, aloo tamatar ki subzi, Indian curry, spicy tomato curry, spicy indian gravy, no onion no garlic