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
Servings: 2 to 3
- 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)
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.
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