Spusht: Aloo Tamatar Sabzi Recipe | Potatoes in Tomato Gravy Recipe

If you have potatoes and tomatoes at home - you can make Aloo Tamatar ki Sabji. If you are fasting or celebrating a festival - you can make Aloo Tamatar ki Sabji. If you are bored of dry stir-fries - you can make this gravy Aloo Tamatar ki Sabji.

If you cannot come up with ideas for your lunch or dinner today - go ahead and make this simple Aloo Tamatar ki Sabji.

potatoes in tomato gravy - aloo tamatar ki sabzi

Aloo Tamatar Recipe (Potatoes in Tomato Gravy)
serves 2-3

What you need for Aloo Tamatar ki Sabzi

1 Tbsp oil

¼ tsp mustard seeds (rai)

¼ tsp cumin seeds (jeera)

1 pinch asafoetida (heeng)

1 cup potatoes, diced

¾ cup tomatoes, roughly chopped

½ tsp grated ginger/ginger paste (adrak)

¼ tsp turmeric powder (haldi)

1 tsp red chili powder (lal mirch powder)

1 tsp coriander powder (dhaniya powder)

½-¾ tsp salt + a pinch sugar <optional>

1 cup water

cilantro to garnish

how to cook potatoes in tomato gravy - indian style

How I cooked this Aloo Tamatar Sabzi

1. Heat oil in a medium pan. Add the tempering of mustard seeds, let pop, then cumin seeds, let sizzle, then asafoetida. Add potatoes, sauté. If this aloo-tamatar subzi is not meant for fasting or festival food, you could also add onions and garlic at this point.

2. Cover the pan and let potatoes soften in their steam, about 2 minutes. Sprinkle a pinch of salt to speed up the process, mix once in a while. Or if already using parboiled potatoes then skip the closing-the-lid-step and continue to the next.

3. Once potatoes are somewhat tender, add tomatoes + ginger paste/grated ginger + turmeric powder + red chili powder + coriander powder + salt + sugar and mix everything well. Cook until tomatoes soften. Potatoes do not have to be completely soft and mushy at this point because they are going to cook further in water and soften more. If you are short on time AND do not mind washing extra utensils – you can even grind the tomatoes with water, add the tomato juice or tomato puree instead of chopped tomatoes and continue to cook.

4. I never see the "spices starting to leave oil" stage, may be because I use less oil in my cooking. So I judge it based on how well the vegetables and spices seem cooked. See picture # 4, at this point add 1 cup of water to the pan. If need be, then add a little more, just until all the vegetables are immersed in water. Do not add too much water at once otherwise boiling it longer to thicken the gravy is going to waste time and electricity.

5. Cover and cook, mixing once in a while, for 2 minutes. Adjust salt and spice level according to your taste. You could add garam masala at this point, but I rarely use it so I don't.

6. Mash some of the potatoes so the watery gravy will automatically have a little thicker consistency. Done.

aloo tamatar ki gravy sabzi to eat with roti

Garnish the potatoes in tomato gravy with coriander leaves/cilantro. Serve it with soft and warm whole wheat flour roti. And may be with some green chilies and onions on the side. Add a cucumber raita to the meal. And may be some pickle. And I will go on and on if someone does not stop me now.