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:

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

Aloo Tamatar Sabzi

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

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