aloo tamatar jhol recipe, how to make aloo tamatar ka jhol recipe

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

aloo jhol recipe, aloo tamatar jhol recipe

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.

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 potato curry with pooris or luchis. you can also have with chapatis or steamed rice.

if you are looking for more aloo recipes then do check:

aloo tamatar jhol

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course:side dish
Cuisine:north indian,uttar pradesh
Calories:168kcal
Servings (change the number to scale):3 to 4
4.29 from 14 votes
aloo tamatar jhol recipe
aloo jhol recipe - spicy thin potato curry from the uttar pradesh cuisine. can be served with pooris, chapatis or steamed rice.

INGREDIENTS FOR aloo tamatar jhol

(1 CUP = 250 ML)
  • 2 tablespoon oil
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon methi seeds (fenugreek seeds)
  • 1 small onion, finely chopped or ¼ cup finely chopped onion
  • 1 inch ginger (adrak) - crushed to a paste or finely chopped
  • 2 to 3 medium garlic cloves (lahsun) - crushed to a paste or finely chopped
  • 1 green chili (hari mirch) - 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 (dhania powder)
  • ¼ to ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • 1 to 1.25 cups water
  • ½ teaspoon amchur powder (dry mango powder) - optional
  • ½ teaspoon garam masala powder
  • 3 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

HOW TO MAKE aloo tamatar jhol

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.
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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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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. 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

  2. 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 🙂

  3. 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….

  4. 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.

  5. 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

  6. 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.

  7. 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

  8. 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..

  9. 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

  10. 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

  11. 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.

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

  13. 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?