aloo tamatar sabzi
Aloo tamatar ki sabzi recipe is easy lightly spiced curry made with potatoes and tomatoes.
Servings: 2 to 3
Calories: 234kcal
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
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