aloo tamatar sabzi recipe | potato tomato curry recipe | navratri recipes

Name: aloo tamatar sabzi recipe - potato tomato curry recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 3
Ingredients: 2 medium potatoes (OR 1 extra large potato (aloo)); 4 to 5 medium tomatoes ((tamatar)); 1 teaspoon cumin seeds ((jeera)); ¼ teaspoon red chili powder ((lal mirch powder) or cayenne pepper); ¼ teaspoon black pepper powder ((kali mirch powder)); 1 cup water; 1 tablespoon oil (OR ½ tablespoon ghee); a few coriander leaves for garnishing ((dhania patta)); rock salt as required ((sendha namak))

April 4, 2017 by dassana amit 32 Comments

aloo tamatar sabzi recipe with step by step photos – 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.

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 rajgira paratha or rajgire ki poori. another potato dish on similar lines is vrat ke aloo.

if you are looking for more navratri fasting recipes then do check aloo jeera, sabudana khichdi, jeera aloo, sabudana vada, vrat ke chawal ka pulao and paneer kofta.

aloo tamatar sabzi recipe card below:

4.82 from 11 votes

aloo tamatar sabzi recipe - potato tomato curry recipe

aloo tamatar recipe - easy lightly spiced curry made with potatoes and tomatoes.

COURSE main

CUISINE north indian

PREP TIME 20 minutes

COOK TIME 10 minutes

TOTAL TIME 30 minutes

SERVINGS 2 to 3

AUTHOR dassana amit

INGREDIENTS (1 cup = 250 ml)

2 medium potatoes OR 1 extra large potato (aloo)
4 to 5 medium tomatoes (tamatar)
1 teaspoon cumin seeds (jeera)
¼ teaspoon red chili powder (lal mirch powder) or cayenne pepper
¼ teaspoon black pepper powder (kali mirch powder)
1 cup water
1 tablespoon oil OR ½ tablespoon ghee
a few coriander leaves for garnishing (dhania patta)
rock salt as required (sendha namak)

HOW TO MAKE RECIPE

add 1.25 to 1.5 cups water in a pressure cooker or pan. add 2 potatoes and some rock salt or sendha namak. boil the potatoes till done.
the potatoes should be just cooked. they should not become crumbly.
allow the potatoes to cool down slightly, then peel the potatoes.
dice the potatoes.
heat the oil or ghee in a pan.
add 1 teaspoon of cumin seeds and let them crackle.
then add 4-5 medium chopped tomatoes.
saute till they become soft.
you will see the oil leaving the sides.
then add 1/4 teaspoon red chili powder, 1/4 teaspoon black pepper and sendha namak or rock salt as required.
mix well.
add the chopped potatoes and stir again.
add 1 cup water.
stir and let the curry cook for 7-8 minutes or more on a low flame, till it thickens slightly.
mash a few potato pieces with a spoon in the curry, to help in thickening the gravy.
garnish with coriander leaves.
serve the aloo tamatar with vrat ki roti or singhare ke poori or rajgire ki poori.

how to make aloo tamatar sabzi recipe:

1. add 1.25 to 1.5 cups water in a pressure cooker or pan. add 2 potatoes and some rock salt or sendha namak. boil the potatoes till done. the potatoes should be just cooked. they should not become crumbly.

2. allow the potatoes to cool down slightly, then peel the potatoes and chop them.

3. keep all the ingredients ready for making aloo tamatar sabzi recipe.

4. heat ½ tablespoon oil or ghee in a pan.

5. add 1 teaspoon of cumin seeds and let them splutter.

6. then add 4-5 medium sized tomatoes (chopped).

7. saute till they become soft.

8. you will see the oil leaving the sides.

9. then add ¼ teaspoon red chili powder, ¼ teaspoon black pepper and sendha namak or rock salt as required.

10. mix well.

11. add the chopped potatoes and stir again.

12. add 1 cup water.

13. stir and let the curry cook for 7-8 minutes or more on a low flame, till it thickens slightly.

14. slightly mash a few potato pieces with a spoon in the curry, to help in thickening the gravy.

15. garnish with coriander leaves. serve aloo tamatar sabzi with vrat ki roti or singhare ke poori or rajgire ka paratha.

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