aloo tamatar sabzi recipe | potato tomato curry | aloo tamatar ki sabji

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 recipes then do check:

• Aloo jeera
• Aloo makhana
• Sabudana khichdi
• Sabudana vada
• Vrat ke dahi aloo

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aloo tamatar sabzi

4.89 from 17 votes

By Dassana Amit

Aloo tamatar ki sabzi recipe is easy lightly spiced curry made with potatoes and tomatoes.

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

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Cuisine North Indian

Course: Main Course

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Servings 2 to 3

Units

Ingredients

• ▢ 2 medium potatoes or 1 extra large potato
• ▢ 4 to 5 medium tomatoes
• ▢ 1 teaspoon cumin seeds
• ▢ ¼ teaspoon red chili powder or cayenne pepper
• ▢ ¼ teaspoon black pepper powder
• ▢ 1 cup water
• ▢ 1 tablespoon oil or ½ tablespoon ghee
• ▢ a few coriander leaves for garnishing
• ▢ rock salt (edible and food grade) as required (sendha namak)

Instructions

boiling potatoes

• 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.

making aloo tamatar sabzi

• 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 potato tomato 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 sabzi with vrat ki roti or singhare ke poori or rajgire ki poori.

Nutrition Info Approximate values

Nutrition Facts

aloo tamatar sabzi

Amount Per Serving

Calories 234 Calories from Fat 63

% Daily Value*

Fat 7g11%

Sodium 1208mg53%

Potassium 1480mg42%

Carbohydrates 36g12%

Fiber 8g33%

Sugar 6g7%

Protein 7g14%

Vitamin A 2125IU43%

Vitamin C 58mg70%

Calcium 98mg10%

Iron 8.2mg46%

* Percent Daily Values are based on a 2000 calorie diet.

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Preparation 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.

Making aloo tamatar sabji

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 potato tomato 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 Kuttu ki poori or vrat ki roti or Singhare ke poori or rajgire ka paratha.