aloo tamatar jhol

Aloo tamatar jhol recipe with step by step photos – one more easy recipe of a thin spiced potato and tomato curry.

Aloo jhol is a dish from the Uttar Pradesh cuisine and served with pooris. Aloo poori is very popular all over India and there are many potato based curries which are made to accompany the pooris and this is one such delicious recipe.

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aloo jhol recipe, aloo tamatar jhol recipe

Jhol means a thin gravy or ‘tari’ as we call in hindi. there are many variations of making this curry. The recipe I am sharing today is a one pot pressure cooker method. You can also cook everything in a pan. The other method of preparing aloo jhol is to boil the potatoes first and then add them to the gravy.

Aloo tamatar jhol with pooris makes for a nice weekend breakfast or brunch. Best is to serve this spiced curry with pooris or luchis. You can also have with chapatis or steamed rice.

How to make aloo tamatar ka jhol

1. Take 1 cup roughly chopped tomatoes in a blender or mixer and make a smooth puree. Keep aside.

tomatoes for aloo jhol recipe

2. Heat 2 tbsp oil and add 1 tsp cumin seeds and ¼ tsp methi seeds/fenugreek seeds. Allow to crackle them.

cumin for aloo jhol recipe

3. Then add 1 inch ginger, crushed to a paste or finely chopped, 2 to 3 medium garlic cloves, crushed to a paste or finely chopped and 1 green chili, finely chopped. Saute till the raw aroma of garlic and ginger goes away.

ginger for aloo jhol recipe

4. Now add ¼ cup finely chopped onion.

onions for aloo jhol recipe

5. Stir and saute till the onions turn translucent.

onions for aloo jhol recipe

6. Add the tomato puree. If using ready tomato puree, then add ½ cup tomato puree.

tomato puree for aloo tamatar jhol recipe

7. Stir and saute till you see oil releasing from the sides and the raw aroma of tomatoes goes away.

making aloo tamatar jhol recipe

8. Then add diced potatoes. About 2 large or 3 to 4 medium potatoes. Also add a pinch of asafoetida (optional), ½ tsp coriander powder, ¼ to ½ tsp red chili powder and ½ tsp turmeric powder. ½ tsp red chili powder makes the curry a bit more spicy.

spices for aloo tamatar jhol recipe

9. Stir the potatoes very well.

making aloo tamatar jhol recipe

10. Add 1 to 1.25 cups water. Also add salt as required. Stir and pressure cook the potatoes for 2 to 3 whistles.

water for aloo tamatar jhol recipe

11. When the pressure settles down on its own, check the potatoes. After pressure cooking, simmer for a few minutes on a low to medium flame, to thicken the gravy slightly. You can also mash a few potatoes to thicken the gravy a bit.

cooking aloo tamatar jhol recipe

12. Then add ½ tsp amchur powder/dry mango powder (optional) and ½ tsp garam masala powder. Stir very well. Simmer for 3 to 4 minutes.

making aloo tamatar jhol recipe

13. Add 3 tbsp chopped coriander leaves.

aloo tamatar jhol recipe

14. Stir and Serve aloo tamatar jhol hot with pooris, luchi or chapatis.

aloo jhol recipe, aloo tamatar jhol recipe
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aloo jhol

4.87 from 15 votes
Aloo jhol is a spicy thin potato based curry from the Uttar Pradesh cuisine. Can be served with pooris, chapatis or steamed rice.
aloo tamatar jhol recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Course:side dish
Cuisine:north indian,uttar pradesh
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

Ingredients

  • 2 tablespoon oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 1 small onion, finely chopped or ¼ cup finely chopped onion
  • 1 inch ginger - crushed to a paste or finely chopped
  • 2 to 3 medium garlic cloves - crushed to a paste or finely chopped
  • 1 green chili - finely chopped
  • 2 medium to large tomatoes or 100 grams tomatoes or 1 cup roughly chopped tomatoes or ½ cup tomato puree
  • 250 grams potatoes or 2 large or 3 to 4 medium potatoes
  • 1 pinch asafoetida (hing) - optional
  • ½ teaspoon coriander powder (ground coriander)
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder (ground turmeric)
  • 1 to 1.25 cups water
  • ½ teaspoon amchur powder (dry mango powder) - optional
  • ½ teaspoon garam masala powder
  • 3 tablespoon chopped coriander leaves (cilantro leaves)
  • salt as required

Instructions

making tomato puree

  • Take 1 cup roughly chopped tomatoes in a blender or mixer and make a smooth puree. Keep aside.

making aloo tamatar jhol

  • Heat 2 tbsp oil and add 1 tsp cumin seeds and 1/4 tsp methi seeds. Allow to crackle them.
  • Then add 1 inch ginger, crushed to a paste or finely chopped, 2 to 3 medium garlic cloves, crushed to a paste or finely chopped and 1 green chili, finely chopped. Saute till the raw aroma of garlic and ginger goes away.
  • Now add 1/4 cup finely chopped onion.
  • Stir and saute till the onions turn translucent.
  • Add the tomato puree. If using ready tomato puree, then add 1/2 cup tomato puree.
  • Stir and saute till you see oil releasing from the sides and the raw aroma of tomatoes goes away.
  • Then add diced potatoes. About 2 large or 3 to 4 medium potatoes. Also add a pinch of asafoetida, 1/2 tsp coriander powder, 1/4 to 1/2 tsp red chili powder and 1/2 tsp turmeric powder. 1/2 tsp red chili powder makes bit more spicy.
  • Stir the potatoes very well. add 1 to 1.25 cups water. Also add salt. Stir and pressure cook the potatoes for 2 to 3 whistles.
  • When the pressure settles down on its own, check the potatoes. After pressure cooking, simmer for a few minutes to thicken the gravy slightly.
  • Then add 1/2 tsp amchur powder/dry mango powder (optional) and 1/2 tsp garam masala powder. Stir very well. Simmer for 3 to 4 minutes.
  • Lastly add 3 tbsp chopped coriander leaves.
  • Stir and serve aloo tamatar jhol hot with pooris, luchi or chapatis.

Nutrition Info (approximate values)

Nutrition Facts
aloo jhol
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 845mg37%
Potassium 488mg14%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 19.2mg23%
Calcium 43mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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54 comments/reviews

  1. Hi dassana, can you check pt. 10 under how to prepare the recipe..

    • Marina, thanks for pointing this out. i don’t know how this line came. i have corrected it.

  2. One of the first vegetarian curry recipes I found online when I was looking for simple vegetarian curries. It turned out great, thanks to your clear instructions. The Jhol goes really well with puris or rice and stir fried vegetables.5 stars

    • Welcome Divya. Glad to know that you liked this dish.

  3. I got married recently.. and honestly, I don’t know cooking at all..!! Never tried and always found it the most tough thing in the world..!! But your recipes..! They make my living easier.. Lol.. So nicely explained, so beautiful presentation. I have tried quite a few recipes of yours.. N no matter what I try..! It turns out great..!!! Thanks you so much for your amazing recipes..! They mean a lot.. Please never stop..!!! Lol.. my survival depends on it.. ?

    • firstly hearty congratulations on your marriage and good wishes for your future life. thankyou so much for your kind and positive words, you are always welcome and god bless you guys 🙂

  4. Made this recipe for dinner tonight… finger licking dish…. All of us enjoyed having this…. The methi in tadka gave the dish a distinguished aroma…. hats off to u for ur awesome recipes….

    • thankyou so much preethi 🙂

  5. Can we add curry leaves in it

    • curry leaves will change the taste. if you are fine with it, then you can add curry leaves.

  6. HEY, this is my first commnt bt i have tried ur recipes before and I LOVE ur work, way of presntation n explaination (with photos), makes it easy as well as gives confident…
    i would like to kno, wen sabji is almost ready can i just pour soaked rice and add some water and pressure cook, as i live alone now and dont have much time and utnsil for extnsive cooking :-p, also i hav only single burner gas and 1 kettle (1.2litres)… so its becms pain to cook singl dish at a time.. u kno wat i mean :-p

    • thanks. i would suggest to cook the sabzi and rice together. if the sabzi is almost done and then you cook the rice, the sabzi would get too much cooked and mushy by the time the rice is cooked. so just saute the sabzi for a few minutes. add rice and water and cook. the result would be more like a spiced pulao or rice, but taste will be good.

  7. I had a lot of paste tomatoes last year and made jars and jars of tomato paste so tried this recipe with my own paste. It is very good and very economical and I will definitely make this one again.5 stars

    • surely try again thankyou alan for your positive words.

  8. Thank you. Very easy to make.4 stars

    • welcome and thankyou rithika 🙂

  9. Thanks for the recipe it came out well4 stars

    • welcome kavya 🙂

  10. Wow madam . I did so well that my parents felt happy abt me learning to cook. My sis poured the dish into her plates n dod nt even felt a bit.

    • glad to know this sara and thankyou 🙂

  11. yummmmmm!!!!!!!!!!!!!!!!!!!!!!!!5 stars

  12. This was the bestest currry i have ever eaten ma’am hats offff tooo uuuuu thnx so much for this wonderful recipes of urzzzz loads of love to uuuu5 stars

    • thank you riya. glad to know that you liked the curry so much 🙂

  13. in our home we called it “alur chorchori”..but we don’t add tomato paste,amchur powder and garam masala,we only add chopped tomatos,onions and kalonji..we just keep it simple..

    • thanks debarati for sharing about alur chorchori. its in my to do list 🙂

  14. Yummy5 stars

  15. Wow..ur all receipes are very good.. I always prepare all new dishes and snacks frm this and its really awesome.. thank u.5 stars

    • thank you and welcome.

  16. This is dammnnn yummmyyyyy!!!

    • thanks noopur

  17. Tried it today. Turned out good.5 stars

  18. Fantastic recipes, Keep up the good work.

    • thanks baby

  19. i made this repice really awesome & yummy.., I love ur website..

    • thanks jassi. glad to know this.

  20. great recipes

  21. Wonderful recipes we wish to try at home for change. Every time.3 stars

    • thanks jayaraman

  22. Really awesome I am going to cooking aaloo jhol.. thanks

    • welcome ghufran

  23. Tried this and many other recipes of yours and they have always always turned out awesome.. Thank you for helping me add variety to my dinners..3 stars

    • welcome renu. glad to know this. thanks for sharing positive review on recipes.

  24. I have made 4 recipes posted by you. Excellent! Many reasons. English & Hindi names of ingredients, precise measurements, photos, authentic flavors. One recommendation I have is if you can highlight (bold) only the ingredient names in the step-by-step instructions, it would help to read through quickly, while cooking. Also helps to learn the sequence better. I have noticed you have done that for the introductory & tips part. Keep the good work going. You are helping make good authentic Indian food to more people around the world than you can count. Cheers! 🙂5 stars

    • thanks jaydeep for sharing your positive feedback and the suggestion. but for some readers the bold might become too much in step by step recipes. however, we will think about it.

  25. 2day I made this recipe for dinner….it was so tastey,yummy n easy to make…..1 star

    • thanks suvidha for sharing positive feedback.

  26. Hi…
    I tried your recipe for aloo tamattar jhol…it was yummy and is a great combination for poori….thank u for sharing it

    • thanks smitha for the positive review. agree that aloo tamatar jhol goes very well with pooris.

  27. I must have tried 30-40 of your recipes and they are all great! Thank you for taking the time to post so many of them!

    But pressure cookers are crazy expensive in my country. Can this recipe be made without one? Do you have any rough estimate on how much water to use in a regular cooking pot?

    • thanks a lot. yes the curry can be made without a pressure cooker. you can add about 2 to 2.5 cups water. if in the process of cooking, the water becomes less then you can add 1/4 to 1/2 cup more. the consistency is thin, but not like a vegetable stock. thicker than that.

      • I hv prepared today and its awesome, I love ur website and vegetarian food5 stars

        • thanks jyoti

        • Hi love the recipes on your site! Tried a few and they were great.
          Is it ok if I chop the tomatoes very fine and cook them longer

        • thanks. yes you can chop the tomatoes fine and cook them longer.