When aloo and tamatar are mixed with Indian curry spices, a tempting, tangy and delicious aloo tamatar sabzi is born. This simple and irresistible curry is a staple food for many Indian households. Learn how to make this delicious Indian curry with this simple and easy recipe.
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|2 medium Tomatoes, chopped into chunks|
|3 medium Potatoes, peeled and chopped|
|1 tablespoon Fresh Fenugreek Leaves, chopped (optional)|
|1/2 teaspoon Cumin Seeds|
|1/2 teaspoon crushed Ginger|
|5 cloves Garlic, crushed|
|1/4 teaspoon Turmeric Powder|
|1 teaspoon Coriander Powder|
|1/2 teaspoon Cumin Powder|
|1 teaspoon Red Chilli powder|
|2½ tablespoons Cooking Oil|
|1 tablespoon Fresh Coriander Leaves, chopped|
- Heat oil in a non-stick pan or kadai with lid (you can also use small pressure cooker instead of pan).
- Add cumin seeds and when they begin to splutter, add crushed ginger and garlic. Stir-fry for few seconds over low heat.
- Add fresh fenugreek leaves and tomatoes in it. Sprinkle salt over it and cook until tomatoes become soft and mushy.
- Add red chilli powder, cumin powder and coriander powder, mix properly.
- Add potatoes and stir well. Cook for 3-4 minutes.
- Add 1 cup water in it and stir again. Cover with lid and cook on low flame until potatoes become tender or for around 10 minutes. Stir in between occasionally and if required, add more water.
- Turn off the heat and transfer to a serving bowl.
- Garnish aloo and tamatar sabzi with fresh coriander and serve hot.
Tips and Variations:
- Add 1 chopped onion and sauté it along with ginger and garlic in step 3 above. Onion adds its typical flavor to this tomato and potato delicacy.
- If fresh fenugreek leaves are not available, then do not worry. You can still get best and equal taste by using 1 teaspoon dry fenugreek leaves (kasuri methi) or 1/2 teaspoon fenugreek seeds as a substitute.
- If you are using pressure cooker to make this curry, then use 1½ cups water and cook for 3-4 whistles.
Taste: Spicy with mild tang of tomato.