Potato recipes

This is our most favorite Aloo ki Sabji or Potato curry. Also known as Aloo tamatar sabji, this is basically most delicious tasting aloo recipes. I mostly serve it with Paratha but Aloo Puri combination with this potato curry is simply incredible. The best thing about the curry is it comes together in 20 minutes if you have boiled potatoes.

Aloo tamatar sabzi is super easy curry that we dig in with poori or paratha. There are countless variations of Indian potato recipes, specifically the boiled potato recipes but for Aloo puri combination this Aloo tamatar is our most favorite recipe. Boiled potatoes in tomato-based light curry, is a great fit for lunch or dinner. As there are always few boiled potatoes in the fridge, so this is often my savior when I do not have much time. Or, when we have sudden guests Aloo puri recipe is always there to my rescue. Other Boiled Potatoes Sabzi you may like Til Wale Masala Aloo.

The poori- sabzi is consumed as breakfast in many parts of India. From bedami poori and aloo tamatar sabzi in Delhi, ‘kachori-aloo sabzi’ in the Ganga belt to ‘luchi-sabzi” in West Bengal, Indian love their potato curry.

How many of you remember the big Aloo poori breakfast in Indian weddings. While we were growing up those “Shaadi wale aloo” with ajwain poori was a staple breakfast that I always looked forward to. Now even though I do not make that floating with oil and fiery hot version of that potato curry often, but this somehow is a good compromise.  we Indians love big breakfasts.. Don’t we. You can make the aloo tamatar in so many ways some curries are very rich and some are light curries. I mostly make a lighter version of the curry with light tomato gravy. That way we can enjoy it frequently without guilt. With plain paratha or ajwain paratha or Puri, it makes special Weekend breakfast.

The soft creamy potatoes infused with the tangy tomatoes, spicy green chillies and a hint of  tejpatta/bay leaf garnished with chopped coriander leaves is ready to be dipped in with your favorite accompaniments. I say try with each of them at a time – ‘poori’, ‘paratha’, ‘kachori’ and rice. I am sure you will love each combination more than another.

Recipe Notes – Aloo Ki Sabzi/ Potato Curry

• Mash the tomatoes when cooking to release its juice. This makes the curry tastier.
• Adding one mashed potato, as I have in this recipe makes the curry thick and non-watery. In other words, it thickens the gravy. You can try this hack for any other potato curry.
• Slow cooking this dish enhances the flavors as the ingredients get enough time to mingle amongst themselves.
• Fresh coriander adds a dash of fresh fragrance and color contrast to the dish, do add them.

How to Make Aloo  Tamatar Sabzi / Potato Curry (Video)

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Aloo Sabzi

Prep Time

10 mins

Total Time

10 mins

 

Course: curry

Cuisine: indian cuisine

Keyword: Potato curry

Author: Rekha Kakkar

Ingredients

• 250 grams boiled potatoes diced
• 75 grams boiled potatoes mashed
• 400 ml water around two glasses
• 1 cup of tomatoes chopped
• 1 tablespoon oil
• 1 teaspoon cumin seeds jeera
• 1 teaspoon green chillies hari mirch, chopped
• 1 dried bay leaf tej patta
• 1 teaspoon chilli-ginger paste ½ teaspoon of chilli and ginger paste each
• ½ teaspoon turmeric powder haldi
• 1 teaspoon cumin powder jeera powder
• 1 teaspoon coriander powder dhania powder
• Salt to taste
• A few stalks of coriander leaves for garnishing.

Instructions

1. Heat the oil in a medium deep dish pan or ‘kadhai.’
2. Add cumin seeds (jeera) let it crackle. Add in the chopped green chillies followed by the chopped tomatoes.
3. Now tear the bay leaf from the middle and put it in the pan.
4. Add chilli-ginger paste, stir and let it cook for 5-6 minutes in medium heat.
5. Sprinkle in salt to taste( about 1 teaspoon), red chilli powder, cumin powder, coriander powder, mix them really well mashing the tomatoes. Cook for 7-8 minutes.
6. Now add the diced boiled potatoes, mix it with the tomato gravy and add the 75 grams( 1 unit) mashed potatoes. Mix well.
7. Add water , mix it and let it simmer for 8-9 minutes in slow heat.
8. Heat off, serve it hot garnished with freshly chopped coriander leaves.