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4.72 from 7 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: anjanaskc


  • 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


  • 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.


Serving suggestions-serve with poori ,paratha or any bread.
  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