Aloo Tamatar Sabji | Potato Tomato Curry

Aloo Tamatar sabji is another delicacy which is easy to make and enjoyed either in the breakfast with the pooris or in the lunch/dinner with the phulkas or parathas.

Also try: Achaari Aloo.

Course: Breakfast or Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 30 mins, Total – 40 mins

Servings: 2-3


  1. Potato – 1 large (peeled and cut in cubes) (approx 1 1/2 cups)
  2. Tomato – 2 medium (blend to a smooth paste)
  3. Ginger Paste – 1 tsp
  4. Green Chilli – 1 (finely chopped)
  5. Coriander powder – 1 tsp
  6. Red Chilli powder – 1/2 tsp
  7. Turmeric powder – 1/3 tsp
  8. Garam Masala powder – 1/3 tsp
  9. Chana Masala powder – 1/2 tsp
  10. Kasuri Methi – 1 tbsp
  11. Cumin Seeds (Jeera) – 1 tsp
  12. Asafoetida – a large pinch
  13. Oil or ghee – 2 tbsp
  14. Coriander Leaves – for garnishing
  15. Water – 1 1/2 cups
  16. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Aloo Tamatar Sabji:

  1. Heat oil or ghee in a pressure cooker
  2. Add cumin seeds and asafoetida. Let it splutter
  3. Add ginger paste. Saute for a few seconds, till aromatic
  4. Add tomato paste, green chilli and spices – turmeric powder, red chilli powder, coriander powder, chana masala powder and kasuri methi. Mix
  5. Cook till oil starts to separate
  6. Add potatoes, water and salt. Mix and close the lid
  7. Let first whistle blow on a high flame
  8. Turn the flame to low-medium. Let 2-3 more whistles blow
  9. Turn off the flame. Do not release the pressure
  10. Once pressure has settled down open the lid. Crush the potatoes a little and add garam masala powder. Mix
  11. Your Aloo Tamatar Sabji is ready. Garnish with the coriander leaves
  12. Serve hot with the Pooris or the Phulkas.


6 Comments Add yours

  1. Megala says:

    Such a comfort food!

    Liked by 1 person

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