Aloo Tamatar Sabzi is a basic dish but has a wonderful chatpati taste! The gravy is an aromatic blend of crushed tomatoes, chillies, amchoor, spices and jaggery. In Gujarati, we call it Bataka Tameta nu Shaak or Bateta Tameta nu Shaak. This Aloo Tamatar ki Sabzi recipe is made in Indian households for breakfast, lunch or dinner. It is usually served with poori. Sometimes I just crave a simple but delicious potato curry and these Dahi Aloo, Bombay Potatoes and Instant Pot Dum Aloo fit the bill!
Aloo Tamatar ki Sabzi Ingredients
Boiled and Peeled Potatoes – I used the instant pot pressure cooker to boil the potatoes. Tomatoes finely chopped – Use fresh tomatoes and an optional dash of tomato paste or pasatta. Oil Cumin seeds aka jeera Hing – aka asafoetida which is added to aid digestion in the absence of onion and garlic. You can ofcourse omit if you do not have it. Fenugreek seeds Coriander and Fennel Seeds crushed Dry red chillies Green chilli and ginger paste Red Chilli Powder, Turmeric Powder aka haldi, Ground cumin and coriander powder – dhaniya powder, Garam masala Sugar or Jaggery Amchoor powder Fresh coriander leaves (cilantro) Kasuri methi (fenugreek leaves) Salt to taste
Vrat/Farali Aloo Tamatar
Omit the hing, fenugreek seeds, kasuri methi and garam masala to make it suitable for Hindu fasting. You may use ghee for tadka.
How to make Indian Potato and Tomato Curry
Boil the potatoes and peel. You can smash the boiled potatoes with your hands but do not mash up completely. You can also cut the potatoes roughly into pieces and mash a small amount of the potato. Heat oil in a kadai or heavy bottomed pan on medium heat. Add cumin seeds, hing, dry red chillies, methi dana, coriander seeds and fennel seeds. As soon as they splutter and crackle, add chopped tomatoes and green chillie and ginger paste. Allow the tomato mixture to cook for 3-4 minutes then add all the spices except the sugar, amchoor and coriander leaves. Cook the mixture until oil appears on the surface. Now add the boiled potatoes, mix well then add water but don’t make gravy too runny. Add the salt. Cook the sabji without the lid on until the thick gravy forms. Add jaggery/sugar and amchoor powder. Turn off the heat and garnish the sabji with the freshly chopped coriander.
Serving Suggestion
Serve aloo tamatar along with Indian flatbread such as gujarati rotlis (roti), pooris or paratha. It is most commonly enjoyed with hot puri. Cooling Cucumber raita and this Kachumber salad make a great side. You might also like this Instant Carrot and Green Chilli Pickle too. A dessert such as rice kheer is a great way to end the meal.
Storage
Store leftover aloo tamatar in the fridge in an airtight container and consume within 3 days. Reheat on the stove or in the microwave until piping hot. If it thickens, add a splash of water to loosen the gravy. You can freeze this recipe but I find that the potato looses its texture upon thawing.
Other Quick Curry Recipes
Aloo Shimla Mirch Tindora Nu Shaak Ringan Bateta Nu Shaak As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on 9th September 2016 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
