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.
aloo tamatar sabzi recipe below:
- 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
- boil the potatoes till they are just cooked. they should not become crumbly. peel and dice them.
- heat the oil or ghee in a pan. brown the cumin seeds.
- add the tomatoes and saute till they become soft and you see the oil or ghee leaving the sides.
- add red chili powder, black pepper and stir.
- add the chopped potatoes and stir again
- add 1 cup water and salt.
- stir and let the curry cook for 7-8 minutes or more on a low flame, till it thickens slightly.
- mash 1-2 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.