Aloo Tamatar Ki Sabzi/ Potato Tomato Curry-Indian Style (No Onion, No Garlic)

Aloo tamatar ki sabzi is made in many ways & everyone has their own take on this curry. This curry recipe which I am sharing today is normally made in Northern part of India  on occasions like marriage, puja, any small occasions or even as a regular meal curry & served along with pooris, parathas or even with zeera rice.

This is no onion-no garlic recipe, so I often make it on fasting/vrat days with poori. If you are looking for more curries, do try my recipe’s of:

• Boondi Ki Kadhi/ Crunchy Chickpea Puffs in Spicy n Tangy Yogurt Curry (No Onion, No Garlic)
• Egg Curry Recipe(Punjabi or Dhaba Style)
• Kamal Kakdi Aloo ki Sabzi/Lotus Stem & Potato Curry (No Onion, No Garlic)
• Palak Aloo Curry/ Spicy Pureed Spinach with Potatoes
• Rajma Masala/Red Kidney Beans Curry-Indian Style
• Mutter Paneer/Indian Cottage Cheese & Green Peas Curry Recipe
• Palak Paneer/Indian Cottage Cheese in Spinach Gravy
• Paneer(Cottage Cheese) Butter Masala/Paneer Makhani
• Chana Masala/ Garbanzo Beans-Indian Curry Recipe
• Kadhi Pakoda/Gram Flour Dumplings in Yogurt Gravy (No Onion, No Garlic)
• Arahar ki Dal/ Yellow Split Peas-Classic Indian Lentil Curry

So let’s get started, try it out over the weekend and enjoy with hot poori’s with your family & friends.

Cuisine: Indian, North-Indian

Recipe Type: Main Course

Author: Rateka

Prep Time: 15-20 Mins

Cook Time: 15-20 Mins

Serves: 3-4

INGREDIENTS:

• Boiled, Peeled Potatoes: 5, medium-sized
• Tomato: 2 medium-sized
• Green Chili: 2, finely chopped
• Grated Ginger: 1 tsp
• Heeng/Asafoetida: 2 pinch
• Cumin Seeds: 1 tsp
• Dry Whole Red Chili: 2-3
• Turmeric Powder: 1/2 tsp
• Cumin Powder: 1/2 tsp
• Red Chili Powder: 1 tsp
• Coriander Powder: 2 tsp
• Garam Masala Powder: 1.5 tsp
• Dry Mango Powder: 1 tsp
• Kasuri Methi/Dry Fenugreek Leaves: 1 tsp
• Ghee/Oil: 3 tbsp
• Salt to taste
• Water as needed
• Finely chopped coriander leaves to garnish

METHOD:

• Break boiled potatoes in small pieces & keep it aside.
• Make tomato puree in a mixer/blender & keep it aside.
• Heat the kadhai/wok at medium heat, add oil, once hot add heeng, cumin seeds, dry red chili, green chili, ginger & saute for few seconds.
• Add turmeric powder, red chili powder & mix well.
• Add tomato purée, salt, mix well & cook till oil starts separating from tomatoes. Keep stirring every few minutes to avoid burning.
• Add cumin powder, coriander powder, garam masala powder & mix them for 2-3 mins.
• Add potatoes, saute well & cook them with masala for 3-4 mins.
• Add 1 cup of water, mix gently & cook for another 5 mins.
• Add kasuri methi, dry mango powder, mix well. Smash 2-3 pieces of potato with spatula. This will give thickness & taste to the gravy . Cook for another 2-3 mins & turn off the gas.
• Garnish with chopped coriander leaves, serve hot with poori’s or paratha’s & enjoy 😋.

NOTES:

• You can add Kashmiri red chili powder as well while making curry, if you want red color curry.
• Boil potatoes ahead of time & cool them before adding to the gravy.
• You can add water to the curry as per your taste, curry can be made semi-dry or runny.
• You can also add green peas to this curry.

 

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