Aloo Tamatar Sabzi Recipe

Indian vegetable, or moreover Indian curries may seem like a lot of work. And frankly, some of them even are, but then there are the heavenly dishes like this aloo tamatar ki sabzi that make cooking ten times easier. The dish requires minimal amount of ingredients and can be whipped up in just a few minutes. With a light gravy and mild spices, the preparation can suit just about any kind of palate.

Popular during festive times, as the dish tastes equally yummy with sendha namak (rock salt), the aloo tamatar sabzi should be had with fluffy puris hot out of the kadhai. You can add more ingredients like mustard seeds, chopped onions, and the likes to step up the flavor, but it is advisable to stick to this simple recipe for the signature aloo tamatar flavours. Follow the steps below to cook a pot of delicious aloo tamatar sabzi for dinner tonight!

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Aloo Tamatar Sabzi

A mild potato curry with tomatoes.

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 2 medium potatoes (boiled with salt quartered)
• 4 to 5 medium tomatoes chopped
• 1 tsp Cumin seeds
• tsp ¼red chili powder
• tsp ¼black pepper powder
• 1 cup Water
• 1 tbsp oil or ghee
• A handful of coriander leaves for garnish
• salt to taste

Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 2 medium potatoes (boiled with salt quartered) 4 to 5 medium tomatoes chopped 1 tsp Cumin seeds tsp ¼red chili powder tsp ¼black pepper powder 1 cup Water 1 tbsp oil or ghee A handful of coriander leaves for garnish salt to taste

Votes: 1 Rating: 2 You: Rate this recipe!

Instructions

1. Heat oil in a pan and crackle the cumin seeds.
2. Add the tomatoes and sauté till they become soft.
3. Now add the red chili powder, black pepper, and salt. Mix well.
4. Then add the potatoes along with 1 cup water and stir.
5. Let the curry cook on a low flame till you get a good consistency, 7-8 minutes. You can mash the potatoes a bit to thicken the curry.
6. Garnish with coriander leaves.
7. Serve hot with puris.

Recipe Notes

Use rock salt in place of regular salt if you’re making this as a fasting dish.

Feature Image: honeywhatscooking