No onion, no garlic! No, I’m not joking. This recipe is made with a few basic ingredients but is so delicious in taste. If you’re a fan of Indian cuisine, then you’ve probably heard of Aloo Tamatar ki Sabji, a delicious and comforting dish made with potatoes and tomatoes.
This dish is popular throughout India due to its simplicity and powerful flavours. Wondering, what makes this dish so flavourful?
More often than not, I prepare this dish at home. To be honest, I usually make this recipe once a week. You won’t believe it, but a dish made with simple ingredients has a more calming and refreshing flavour.
In this article, we’ll be sharing a few simple ingredients that you can use to take your Aloo Tamatar ki Sabji to the next level. Doesn’t matter, you’re a novice cook or an expert chef, these ingredients are easy to find and will add a burst of flavor to your dish. Guess what, I’m sure you already have these ingredients in your pantry. So, find your apron and get ready to dive into this mouth-watering recipe.
Ingredients: needed for Aloo Tamatar ki Sabji
4 medium sized potatoes – The star of the dish, potatoes serve as the foundation of Aalo Tamatar Ki Sabji. You’ll need about 4 medium-sized potatoes for this recipe. Make sure to wash and peel them before cutting them into small cubes.
3 medium sized tomatoes – Tomatoes add a tangy and sour flavor to the dish. You’ll need about 2-3 medium-sized tomatoes, which you should roughly chop into a few pieces.
Ginger crushed
1 tsp cumin seeds
2 dry red chilli
2 green chilli
Spices – To add flavor to the dish, you’ll need a few spices. These include turmeric powder, coriander powder and kashmiri red chili powder. You can adjust the amount of spice based on your taste preference. Don’t forget to add crushed roasted cumin and coriander powder, as it can elevate your dish to the next level.
2 tbsp Oil – Oil is needed for cooking the dish. You may use any oil you like, but mustard oil has historically been used in this recipe, so I recommend it.
Salt to taste
Step-by-step instructions for making Aloo Tamatar ki Sabji
Step 1: Fill a pressure cooker halfway with water. Add in 4 potatoes and cook for 4 to 5 whistles on low-medium heat. You must ensure that the potato is boiled and ready to peel.
Step 2: Allow the pressure in the cooker to dissipate on its own, then lift the lid to check if the potato is cooked enough to peel. To test, stick a knife into a boiled potato and observe if it inserts easily without further force.
Step 3: Peel the potatoes and keep aside in a bowl. You can then either dice them or crush roughly using your hands. Honestly, roughly crushed potatoes give better taste as they combine well with the gravy. I recommend using roughly crushed potatoes, but choice is entirely yours, you may use diced one too.
Step 4: Take 2 tbsp mustard oil in a pan. When the oil is heated, add the cumin seeds and allow them to splutter.
Step 5: Sauté the chopped green chilies and dried red chilies in the pan. Now, add the crushed ginger and stir thoroughly.
Step 6: It’s now time to add the diced tomatoes to the pan. Cook the tomatoes for 5-6 minutes, or until mushy and tender. It’s always wise to add salt after adding tomatoes as it helps softening the tomatoes sooner than later.
Step 7: Add spices (turmeric powder, coriander powder, red chili powder) to the pan. Mix well so that all the spices are properly distributed.
Stir periodically until spices are well cooked. Now add magic masala (roasted crushed cumin and coriander powder) to the pan.
Step 8: Crush the potatoes with hands and add to the pan, stir well. Cook the potatoes for 4-5 min with spices.
Step 9: Add water to a level so that potatoes are covered. Cover the pan with a lid and let it simmer on low heat for 8-10 minutes, or until the gravy thickens a bit. Remember to make the gravy thin, but not runny.
Step 10: Once the dish is well cooked, turn off the heat and let the pan sit for a few minutes to allow it to cool a bit.
Step 11: Before serving, garnish the dish with fresh coriander leaves to inject a refreshing taste to this dish.
Tips for making the perfect Aloo Tamatar ki Sabji
- For an authentic taste, use mustard oil.
- Adjust the amount of spice based on your taste preference.
- While cooking, cover the pan with a lid to speed up the cooking process and ensure that the dish is well cooked and the flavors are well integrated.
Health benefits of Aloo Tamatar ki Sabji
Aloo Tamatar ki Sabji is a healthy and nutritious dish with several health benefits:
- Tomatoes are packed with vitamins C and antioxidant.
- Potatoes are a rich source of carbs and fibre.
- Spices like cumin, turmeric, and coriander have anti-inflammatory properties and can help boost immunity.
Aloo Tamatar recipe | Simple ingredients, Great taste
Ingredients
- 4 potaoes medium
- 3 tomatoes medium
- ginger crushed
- 1 tsp cumin seeds
- 2 dry red chilli
- 2 green chilli
- spices turmeric powder, coriander powder and kashmiri red chili powder
- 2 tbsp oil mustard/olive/ghee
- salt to taste
Instructions
- Fill a pressure cooker halfway with water. Add in 4 potatoes and cook for 4 to 5 whistles on low-medium heat.
- Allow the pressure in the cooker to dissipate onits own, then lift the lid to check if the potato is cooked enough to peel.
- Peel the potatoes and keep aside in a bowl.
- Take 2 tbsp mustard oil in a pan. When the oilis heated, add the cumin seeds and allow them to splutter.
- Sauté the chopped green chilies and dried red chilies in the pan. Now, add the crushed ginger and stir thoroughly.
- Add the diced tomatoes to the pan. Add salt after adding tomatoes as it helps softening the tomatoes sooner than later.
- Add spices (turmeric powder, coriander powder, red chili powder) to the pan. Mix well so that all the spices are properly distributed. Stir periodically until spices are well cooked.
- Crush the potatoes with hands and add to the pan, stir well. Cook the potatoes for 4-5 min with spices
- Now add magic masala (roasted crushed cumin and coriander powder) to the pan.
- Add water to a level so that potatoes are covered. Cover the pan with a lid and let it simmer on low heat for 8-10minutes, or until the gravy thickens a bit.
- Once the dish is well cooked, turn off the heat and let the pan sit for a few minutes to allow it to cool a bit.
- Before serving, garnish the dish with fresh coriander leaves to inject a refreshing taste to this dish.
Serving suggestions
Aalo Tamatar Ki Sabji is best served hot with steamed rice or plain roti. You can also pair it with some raita or salad for a complete meal. I can recommend some of the best serving suggestions:
Serve the dish with steamed rice and papad on the side.
Pair the dish with some garlic naan or puri for a delicious meal.
For a healthier option, serve the dish with a side of cucumber raita or cucumber tomato salad.
Important Notes
Don’t dice the potatoes but mash/crush them slightly to get the decent consistency.
Coriander is essential in giving this dish a nice aroma. Remember to add crushed roasted cumin coriander powder.
Remember to adjust the consistency of curry to your liking as it thickens when set aside for sometime.
You may make this dish spicier by adding a few more green chillies. I prefer green chiles over red chilli powder, but the option is entirely yours.
FAQ
Is Aloo Tamatar ki Sabji vegan?
Aloo Tamatar ki Sabji is, indeed, a vegan meal. This recipe is vegetarian and has no dairy products as an ingredient.
Can I add other vegetables to the dish?
Yes, you can add other vegetables like green peas, onions, or bell peppers to the dish for a different variation. But needless to mention, this dish is really wholesome and does not require any additional veggies.
Can I use canned tomatoes for this recipe?
I would say no because I don’t want you to compromise with taste and the authenticity of this dish. Fresh tomatoes are always recommended for this recipe.
Can I make this dish ahead of time?
Yes, you can but it’s important to reheat before serving as this dish is best served hot. But remember, the base/gravy of this dish is tomato based, so won’t recommend to store it for a longer duration.
General QnA
Who brought potato and tomato to India?
It is said, Portuguese brought Potatoes and tomatoes in India.
