Aloo Tamatar | Potato Curry Recipe

Indulge in the comforting flavors of Aloo Tamatar ki Sabzi, a traditional North Indian potato curry that’s both vegan and gluten-free. This delightful aloo sabzi is prepared without onion and garlic, making it a perfect choice for those observing sattvic diets during navratri, pooja, havans, or other religious occasions.

Typically served with poori, pickle, and raita, this simple yet flavorful dish can be enjoyed for lunch, dinner, or even breakfast.

Why to make it?

• Vegan, Gluten-Free, and Nut-Free: Aloo Tamatar Ki Curry is a plant-based dish that's completely vegan, gluten-free, and nut-free, making it suitable for various dietary needs.
• Suitable for Navratri Fasting: This curry is perfect for Navratri as it uses rock salt and includes potatoes, which are commonly consumed during fasting, providing nourishment and energy.
• Tasty Everyday Curry to Serve with Poori or Paratha: Its rich, tangy flavor pairs wonderfully with fluffy pooris or soft parathas, making it an ideal choice for both everyday meals and festive occasions.
• Quick and Easy to Make: With minimal ingredients and simple steps, Aloo Tamatar Ki Curry can be prepared quickly, making it great for busy days or last-minute meals.

Ingredients

• Boiled potatoes, diced: Adds a hearty texture and acts as the main ingredient in the curry.
• Boiled potatoes, mashed: Provides creaminess and helps thicken the curry.
• Tomatoes, chopped: Adds acidity and a fresh flavor base for the curry.
• Oil: Used for tempering spices and sautéing ingredients.
• Cumin seeds (jeera): Infuses the dish with earthy, aromatic flavors.
• Green chilies (hari mirch), chopped: Adds heat and freshness to the curry.
• Dried bay leaf (tej patta): Imparts a subtle, aromatic flavor during cooking.
• Chili-ginger paste: Enhances the overall spiciness and flavor complexity.
• Turmeric powder (haldi): Adds a warm color and earthy flavor, along with anti-inflammatory benefits.
• Cumin powder (jeera powder): Provides depth and warmth to the spice blend.
• Coriander powder (dhania powder): Adds a citrusy and slightly sweet flavor that balances the spices.
• Salt (Sendha or rock salt): Enhances the overall flavor of the curry.
• Coriander leaves for garnishing: Adds freshness and visual appeal to the finished dish

I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.

How to make it?

• Heat oil in a medium deep dish pan or ‘kadhai.’ Add cumin seeds (jeera) andlet it crackle. Now, add the chopped green chilies followed by the chopped tomatoes.
• Add a broken bay leaf and some chili-ginger paste. Stir and let it cook for 5-6 minutes on medium heat.
• Sprinkle in salt, red chili powder, cumin powder, coriander powder and mix really well while also mashing the tomatoes. This masala mixture should be cooked for 7-8 minutes, until the oil separates.
• Now add the diced boiled potatoes and mix it with the masala. Also, add the mashed potatoes, as this will give a body to the gravy.

• Put water and let it simmer for 8-9 minutes on slow heat.
• Serve it hot garnished with freshly chopped coriander leaves.

Substitutions

• Potatoes: You can use sweet potatoes for a healthier twist.
• Tomatoes: Canned tomatoes can replace fresh tomatoes if you’re short on time.
• Spices: Adjust the spice levels according to your taste; you can add green chilies for extra heat or reduce red chili powder for milder flavors.

Variations

• Aloo Gobi: Add cauliflower for a hearty variation.
• Mixed Veggies: Include peas, carrots, or bell peppers to enhance nutrition and flavor.
• Coconut Milk: Stir in a splash of coconut milk for a creamy, tropical twist.

How to serve

• Garnish: Top the curry with fresh coriander leaves for added color and a burst of freshness.
• Pairing: Serve the Aloo Tamatar ki Sabzi hot with freshly made poori, chapati, or paratha for a delightful meal.

Storage

• Cool Down: Allow the curry to cool down to room temperature before storing. This prevents condensation inside the container, which can lead to spoilage.
• Airtight Container: Transfer the cooled curry to an airtight container. This helps in retaining the freshness and prevents the absorption of odors from other foods in the refrigerator.
• Refrigeration: Store the airtight container in the refrigerator. Aloo Tamatar Ki Curry can be kept in the fridge for up to 3-4 days.

FAQs

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📖 Recipe

Aloo Tamatar | Potato Curry

Aloo Tamatar, a sattvik, gluten-free, vegan, no onion no garlic aloo sabzi to serve with poori. This Potato curry is delicious and super easy to make.

5 from 1 vote

Print Pin Rate

Course: curry

Cuisine: indian cuisine

Keyword: Potato curry

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 112kcal

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

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

Video

Notes

• I almost always have boiled potatoes in my fridge, and that makes it super convenient to make this curry any time.
• You can serve this aloo sabzi with paratha if you are not feeling upto making poori.
• 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 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.

Nutrition

Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 2mg

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