aloo tamatar sabzi – potato tomato curry for fasting | navratri recipes

By on May 29th, 2014

aloo tamatar sabzi for navratri fasting

aloo tamatar sabzi or potato tomato curry made without onion-garlic and heavy ingredients or spices. this is a very easy and simple aloo tamatar sabzi which you can make for navratri fasting or any other fasting days.

potatoes are very friendly and handy vegetables for home cooks. they are good on their own or in company with other vegetables… be it with spinach, peas, carrots, fenugreek, beans, cauliflower,capsicum or tomatoes. they are even good on their own like punjabi dum aloo or aloo 65 or aloo jeera.

usually aloo tamatar sabzi is made to go with pooris and is often made for breakfast. but in that dish we use onions and garlic. since this dish was made for navratri fasting, i have spiced with cumin, red chilli powder and black pepper powder.

you can serve the aloo tamatar sabzi with vrat ki roti or singhare ke poori or rajgire ki poori. another potato dish on similar lines is vrat ke aloo.

aloo tamatar recipe

if you are looking for more navratri fasting recipes then do check sabudana khichdi, jeera aloo, paneer kofta, fruit raita and punjabi lassi.

aloo tamatar sabzi recipe below:

4.8 from 4 reviews
aloo tamatar sabzi - potato tomato curry | navratri recipes
 
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aloo tamatar - easy lightly spiced curry made with potatoes and tomatoes.
Author:
Recipe type: main
Cuisine: north indian
Serves: 2-3
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 2 medium potatoes or 1 extra large potato or aloo
  • 4-5 medium tomatoes/tamatar
  • 1 tsp cumin seeds/jeera
  • ¼ tsp red chili powder or cayenne pepper
  • ¼ tsp black pepper powder/kali mirch powder
  • 1 cup water
  • 1 tbsp oil or ½ tbsp ghee
  • a few coriander leaves for garnishing
  • rock salt/sendha namak as required
Instructions
  1. boil the potatoes till they are just cooked. they should not become crumbly. peel and dice them.
  2. heat the oil or ghee in a pan. brown the cumin seeds.
  3. add the tomatoes and saute till they become soft and you see the oil or ghee leaving the sides.
  4. add red chili powder, black pepper and stir.
  5. add the chopped potatoes and stir again
  6. add 1 cup water and salt.
  7. stir and let the curry cook for 7-8 minutes or more on a low flame, till it thickens slightly.
  8. mash 1-2 potato pieces with a spoon in the curry, to help in thickening the gravy.
  9. garnish with coriander leaves.
  10. serve the aloo tamatar with vrat ki roti or singhare ke poori or rajgire ki poori.


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{ 13 Responses }

  4. Estelle Ratchee says

    During this time,we as catholics fast for 40days.Tough period,cos we as a fam.chose to abstain fr meat.You’re recipes have really been helpful,thanks so much.

  5. ravi says

    Thanks for this lovely recipe.Apart from the above ingredients I have added ginger-garlic paste which made better taste.I am loving it.

  6. mrs rao says

    hello dassana,
    i am a great fan of your,unfortunately i lost my mom in law in october ,she was an amazing cook ,when she was there i never had to think about cooking :),but now with your reciepes and the way you explain is excellent,
    amazing you explain the same way i understand thisga i have tried your,pastas,dal,aloo gobhi,mushroom creme soup,and many many more
    can you believe how to make curd is also your reciepe …i love it my husband and family too,i am your true follower thank you loads …..may god bless you always
    gopika

    • says

      hello mrs rao. fisrtly sorry for your loss. and thanks for trying so many recipes from the blog. it encourages and inspires me when i receive comments like yours. god bless you too dear.