Aloo Tamatar Sabzi
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.
2 large or 3 medium Potatoes, peeled and chopped (approx. 2 cups chopped)
3 medium Tomatoes, finely chopped or pureed (approx. 1 cup)
2½ tablespoons Oil
1/2 teaspoon Cumin Seeds
1/2 teaspoon grated Ginger
A pinch of Hing(asafoetida)
1/4 teaspoon Turmeric Powder
1 teaspoon Cumin-Coriander Powder
1/2 teaspoon Red Chilli Powder
1/2 cup Water
1/2 teaspoon dried Fenugreek Leaves (kasuri methi), optional
Salt, to taste
1 tablespoon finely chopped Fresh Coriander Leaves
  1. Heat 2½ tablespoons oil in a 2-3 liter capacity pressure cooker over medium flame. Add 1/2 teaspoon cumin seeds, 1/2 teaspoon grated ginger and a pinch of hing(asafoetida).
  2. When cumin seeds begin to splutter, add pureed tomato (approx. 1 cup). Add 1/2 teaspoon red chilli powder, 1 teaspoon cumin-coriander powder and 1/4 teaspoon turmeric powder.
  3. Mix well and cook for a minute. Add chopped potatoes (approx. 2 cups).
  4. Mix well and cook for 3-4 minutes. Add 1/2 teaspoon dried fenugreek leaves(kasuri methi).
  5. Add 1/2 cup water and mix well. Close the lid and cook for 2-3 whistles over medium flame. Turn off the flame and let the pressure release naturally.
  6. Open the lid. Mash the potatoes a little with the backside of a spoon and cook until you get the desired consistency of sabzi. Garnish aloo and tamatar sabzi with fresh coriander and serve hot with poori and shrikhand in lunch as a complete meal.
Tips and Variations:
  • For variation, add 1 chopped onion and 1/2 teaspoon chopped garlic and sauté it along with ginger. Onion adds its typical flavor to this tomato and potato delicacy.
Taste: Spicy with mild tang of tomato.
Serving Ideas: Serve it with lachha paratha or methi thepla as a delicious treat to taste buds.

Recipe printed from :

Copyright © 2017 foodviva. All rights reserved.