Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Sabzi and Curries / How To Make Aloo Tamatar Ki Sabzi , Easy Potato and Tomato Curry

How To Make Aloo Tamatar Ki Sabzi , Easy Potato and Tomato Curry

by

Jump to Recipe Print Recipe

Aloo tamatar ki sabzi – Quick and easy tangy potato and tomato curry

Aloo tamatar ki sabzi is a classic combination and the most popular curry of North India.This is among the easiest and most delicious recipe to make with a combo of potatoes and tomatoes.This is made on all festive occasion as well as a daily quick fix curry.
Aloo tamatar ki sabzi goes very well with poori, Bedvi ,  Daal poori , but you can serve this aloo tamatar sabzi it with any Indian bread.You can also make this for fasting as it is made without using onion and garlic like all my recipes .
Boiled and mashed potatoes are cooked with tomato puree and then a simple but flavorful tempering is added in the end,so you don’t need to stand beside the pan to stir fry all the masala etc.just add everything and let it cook for about 6-8 minutes and then just add the tempering and a delicious curry is ready to serve .
The consistency or thickness of the aloo tamatar ki sabzi /potato curry depends on individual choice ,as some prefer to make it quite thick and some like to have it on thinner side so add water according to your preference.

If you like potato curries then check these –

aloo tamatar ki subzi

potato and tomato curry

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
4.78 from 9 votes

Aloo Tamatar Ki Subzi - Potato and Tomato Curry

Aloo tamatar ki sabzi - Quick and easy tangy potato and tomato curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: aloo, aloo tamatar sabzi, sabji, Tamatar, tomato
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 4 Potatoes / Aloo boiled ( 450 grams )
  • 350 gms Tomatoes / Tamatar chopped
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Sugar / Chini
  • Salt / Namak to taste

Temering /waghar/tadka

  • 1.5 tbsp Cooking Oil
  • 1.5 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1o Curry Leaves
  • 4 Dried Red Chilli, Whole
  • 1/2 tsp Kashmiri Chilli Powder

Instructions

  • Peel and coarsely mash boiled potatoes.(don't make a paste)
  • Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
  • Take a pan and add mashed potatoes and the ground tomato paste.
  • Add all the dry spices, few curry leaves and 2 .5 cups of water in the pan.
  • Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
  • Now heat oil and ghee in a small pan.
  • Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
  • Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
  • Now pour the tempering over the boiling gravy.
  • Switch off the flame and add chopped coriander in the curry.
  • Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
  • Serve hot.

Notes

Serving suggestions-serve with poori ,paratha or any bread.
 
NOTE-
  1. You can add little more or less water in the curry according to the consistency you want to have in the curry .
  2. Can also add some boiled peas at step -3

Comments

  1. Tracy says

    Just found your blog through Potluck. Can’t wait to try some of your recipes!!

  3. Ruhi Saxena says

    Mam, i tried this recipe yesterday i.e. on navmi…..m still drooling over it…it’ was superb and most probably the best aloo tamatar i ever had. If anyone making this recipe for chidren…simply cut chillies amount…otherwise have this flavorful curry with exact measurements and yes, get ready to workout later on as well 😉

  4. Shilpa Sharma says

    This is one of my favourite 'rasas', as we Chaturvedis' like to call it and my favourite companion for this is paratha and bhindi sabji. Of course, it would be without the curry leaves. I will certainly be giving this version a try. Lovely pictures too!

Trackbacks