Aloo Tamatar Sabji | Potato Tomato Curry

Aloo Tamatar Sabji is always easy to make and can be 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 – 2 large (peeled and chopped in cubes) (approx 1.5 cups)
  2. Tomato – 2 medium-large (roughly chopped)
  3. Ginger – 1 inch (roughly chopped)
  4. Green Chilli – 2 (roughly chopped)
  5. Coriander Powder – 1 tsp
  6. Red Chilli Powder – 1/2 tsp
  7. Turmeric Powder – 1/4 tsp
  8. Garam Masala Powder – 1/2 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 (Clarified Butter) – 2 tbsp
  14. Coriander Leaves – for garnishing
  15. Water – 1.5 cups
  16. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Aloo Tamatar Sabji:

  1. Take a blending jar. Add tomatoes, ginger and green chillies. Blend to a smooth paste. Keep aside
  2. Heat oil or ghee in a pressure cooker. Add cumin seeds and asafoetida. Let it splutter
  3. Add tomato paste, turmeric powder, red chilli powder, coriander powder, chana masala powder and kasuri methi. Mix and cook till oil starts to separate
  4. Add potatoes, water and salt. Mix and close the lid
  5. Let first whistle blow on a high flame then turn the flame to low-medium and let 2-3 more whistles blow
  6. Turn off the flame. Do not release the pressure
  7. Once pressure has settled down open the lid. Crush the potatoes a little . Add garam masala powder and coriander leaves. Mix
  8. Your Aloo Tamatar Sabji is ready. Serve hot with the Pooris or the Phulkas.



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