Aloo Tamatar Sabji Recipe

Aloo Tamatar Sabji Recipe a simple gravy-based curry recipe with boiled potatoes and tomatoes It is an excellent day-to-day curry recipe that can be served with poori, roti, chapathi, or any flavorful rice recipe. The recipe can be made dry or gravy, but this recipe is for the gravy version.

Potato, also known as aloo, is a popular staple food in India. It is used in a variety of recipes, the majority of which are curry or snack recipes. The aloo tamatar ki sabji recipe from north India is one such simple and easy potato-based curry recipe known for its simplicity and flavour.

Furthermore, I’d like to conclude with some tips, suggestions, and variations for making the perfect aloo tamatar ki sabji recipe. First and foremost, I used fresh, ripe, and juicy tomatoes in this recipe to create an ideal gravy sauce. I would recommend using the same method instead of canned tomato puree. Second, you can tailor the selection of vegetables to your preferences. In fact, you can add a variety of vegetables with potatoes as the base. Finally, if you want to speed up the cooking time, you can pressure cook the potatoes before using them in this recipe. However, be careful not to mash it, as the potatoes should retain their shape.

AuthorManita

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 2 tbsp Oil
 1 Bay Leaf
 1 Inch Cinnamon
 2 Pod Cardamom
 1 pinch Hing
 1 tsp Kasuri Methi
 1 tsp Cumin / Jeera
 2 tbsp Coriander (finely chopped)
 1 Onion (finely chopped)
 1 tsp Ginger-Garlic Paste
 1 tsp Kashmiri Red Chilli Powder
 1 tsp Coriander Powder
 ½ tsp Garam Masala
 1 tsp Salt
 1 Tomato (finely chopped)
 1 ½ cups water
 2 Potato (boiled)
 2 tbsp Coriander (finely chopped)

1

To begin, heat 2 tbsp oil in a large kadai and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, pinch hing, 1 tsp kaduri methi, 1 tsp cumin, and 2 tbsp coriander.

2

Now, add 1 onion and sauté until softened. Cook until the onions are golden brown.

3

Add 1 tsp ginger garlic paste and sauté until well combined.

4

Add 12 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 12 tsp garam masala, and 1 tsp salt while the heat is low.

5

Cook on a low heat until the spices become aromatic.

6

Add 1 tomato and cook until it becomes soft and mushy.

7

2 boiled potatoes, slightly mashed

8

Mix thoroughly to ensure that all of the spices are well combined.

9

Now, add 1-2 cups of water and stir, adjusting the consistency as needed.

10

Cover and simmer for 10 minutes, making sure the flavours are well absorbed.

11

Finally, stir in 2 tablespoons coriander and serve aloo tamatar ki sabji with phulka or poori.

Ingredients

 2 tbsp Oil
 1 Bay Leaf
 1 Inch Cinnamon
 2 Pod Cardamom
 1 pinch Hing
 1 tsp Kasuri Methi
 1 tsp Cumin / Jeera
 2 tbsp Coriander (finely chopped)
 1 Onion (finely chopped)
 1 tsp Ginger-Garlic Paste
 1 tsp Kashmiri Red Chilli Powder
 1 tsp Coriander Powder
 ½ tsp Garam Masala
 1 tsp Salt
 1 Tomato (finely chopped)
 1 ½ cups water
 2 Potato (boiled)
 2 tbsp Coriander (finely chopped)

Directions

1

To begin, heat 2 tbsp oil in a large kadai and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, pinch hing, 1 tsp kaduri methi, 1 tsp cumin, and 2 tbsp coriander.

2

Now, add 1 onion and sauté until softened. Cook until the onions are golden brown.

3

Add 1 tsp ginger garlic paste and sauté until well combined.

4

Add 12 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 12 tsp garam masala, and 1 tsp salt while the heat is low.

5

Cook on a low heat until the spices become aromatic.

6

Add 1 tomato and cook until it becomes soft and mushy.

7

2 boiled potatoes, slightly mashed

8

Mix thoroughly to ensure that all of the spices are well combined.

9

Now, add 1-2 cups of water and stir, adjusting the consistency as needed.

10

Cover and simmer for 10 minutes, making sure the flavours are well absorbed.

11

Finally, stir in 2 tablespoons coriander and serve aloo tamatar ki sabji with phulka or poori.

Aloo Tamatar Recipe

Tips

  • First, adjust the consistency of the curry to your liking as it thickens as it cools.
  • You can also combine matar and aloo.
  • Additionally, mash the potato slightly to achieve the desired consistency.
  • Finally, when prepared spicy, aloo tamatar ki sabji recipe tastes fantastic.

Also Read: Seviyen Kheer Recipe