aloo sabzi recipe, aloo tamatar ki sabzi recipe
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4.88 from 16 votes

aloo tamatar sabzi

Aloo tamatar ki sabzi recipe - easy lightly spiced curry made with potatoes and tomatoes.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: main course
Cuisine: north indian
Servings: 2 to 3
Calories: 234kcal
Author: Dassana Amit


  • 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)


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.


Calories: 234kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Sodium: 1208mg | Potassium: 1480mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2125IU | Vitamin C: 58mg | Calcium: 98mg | Iron: 8.2mg