Aloo Tamatar Ki Sabzi: Potato and Tomato Curry

by Aleezay Khan

Aloo Tamatar Ki Sabzi recipe is essentially this warm, comforting dish that you’d want to enjoy any day. It consists of potatoes (aloo) and tomatoes (tamatar), which come together wonderfully in this recipe. The potatoes are tender and soothing, while the tomatoes contribute a fresh, sour flavor. Picture this delicious, saucy concoction with added green from the herbs and a rich hue from the spices. Despite its simplicity, the taste is anything but basic.

This Pakistani staple is not only easy to prepare but also filled with the richness of home-cooked food, offering a taste of tradition and simplicity in every bite.

Ingredients used in aloo tamatar ki sabzi recipe

Here’s the ingredients you need to get started, to whip up some Aloo Tamatar Ki Sabzi recipe:

1. Potatoes (Aloo): 500 grams, peeled and chopped into cubes. The star of the dish, potatoes add that hearty, comforting texture.
2. Tomatoes (Tamatar): 250 grams, finely chopped. They bring the tangy, juicy base to our Sabzi.
3. Green Chilies: 2, slit. For that kick of heat that balances the tanginess.
4. Cumin Seeds (Jeera): 1 teaspoon. Adds a nutty, warming flavor.
5. Turmeric Powder (Haldi): ½ teaspoon. For color and its earthy flavor.
6. Coriander Powder (Dhaniya): 1 teaspoon. Brings a fresh, citrusy taste.
7. Garam Masala: ½ teaspoon. The magic spice blend that gives the dish its distinctive flavor.
8. Asafoetida (Hing): A pinch. For digestion and a hint of umami.
9. Salt: According to taste.
10. Fresh Cilantro (Coriander Leaves): For garnishing. Adds a fresh, herby finish.
11. Water: Approximately 2 cups, for cooking the potatoes.
12. Oil: 2 tablespoons, for sautéing the spices.

Cooking Tools required for aloo tamatar ki sabzi recipe

To bring this delicious Aloo Tamatar Ki Sabzi recipe to life, you need the following cooking tools:

1. A Heavy Bottomed Pan or Kadai: The go-to cookware for making Sabzi, providing even heat distribution for a perfectly cooked dish.
2. A Spatula or Wooden Spoon: Essential for stirring your Sabzi, ensuring nothing sticks and burns.
3. A Cutting Board and Knife: For chopping up those potatoes and tomatoes into bite-sized perfection.
4. Measuring Spoons: To accurately measure out all those spices and get the flavor just right.
5. A Lid for the Pan: To cover the Sabzi while it simmers, locking in the flavors and cooking the potatoes to tender perfection.

How to make aloo tamatar ki sabzi recipe: Step by step process;

Ready to master the art of making Aloo Tamatar Ki Sabzi recipe, follow these steps:

1. Prepare the Ingredients: Start by peeling and cubing 500 grams of potatoes and finely chopping 250 grams of tomatoes. Set aside.
2. Heat the Oil: In a heavy-bottomed pan or kadai, heat 2 tablespoons of oil over medium heat.
3. Temper the Spices: Add 1 teaspoon of cumin seeds to the hot oil. Once they start to crackle, add a pinch of asafoetida.
4. Sauté the Tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and the oil starts to separate.
5. Add the Dry Spices: Stir in ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Cook the spice mix for about a minute.
6. Mix in the Potatoes: Add the cubed potatoes to the pan, ensuring they are well-coated with the spice mixture.
7. Add Water and Simmer: Pour in approximately 2 cups of water, or enough to just cover the potatoes. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender.
8. Finish with Garam Masala: Once the potatoes are cooked through, sprinkle ½ teaspoon of garam masala over the Sabzi. Give it a gentle stir.
9. Garnish and Serve: Garnish with freshly chopped cilantro before serving. Enjoy your Aloo Tamatar Ki Sabzi hot with roti or rice.

Expert Tip

One tip that stands out, especially for dishes like Aloo Tamatar Ki Sabzi, is the magic of slow cooking the tomatoes. Slow cooking the tomatoes on a low heat until they completely break down and the oil separates not only intensifies their flavor but also creates a richer, more aromatic base for the Sabzi. This method unlocks the tomatoes’ natural sweetness and acidity, creating a depth of flavor that can’t be achieved through rushing the process. It solves the common problem of a watery or bland Sabzi by ensuring that the base is thick, flavorful, and perfectly seasoned. Plus, it’s a testament to the traditional cooking methods that have been passed down through generations, teaching us that patience in the kitchen often leads to the most memorable meals.

Serving Tips

Pairing the right accompaniments elevate your Aloo Tamatar Ki Sabzi experience to a whole new level:

1. Roti or Chapati: The classic choice, these flatbreads are perfect for scooping up the Sabzi and enjoying its full flavor.
2. Basmati Rice: Light, fluffy, and aromatic, basmati rice makes a delightful base that complements the tangy tomato sauce.
3. Parathas: For a more indulgent meal, crispy, buttery parathas offer a delightful contrast to the soft, flavorful Sabzi.
4. Raita: A cooling cucumber or boondi raita can balance the tanginess of the Sabzi, adding a refreshing touch to your meal.
5. Pickle (Achar): A small serving of spicy pickle can add an exciting flavor kick, enhancing the overall taste palette.

Check more vegetarian recipes

Aloo Baingan Recipe
Aloo Channa Shorba Recipe
Aloo Gobi Recipe
Achari Aloo Ki Bhujia Recipe
Kadhi Pakora Recipe

Storage Instructions

Got leftovers? Here’s how to store and reheat Aloo Tamatar Ki Sabzi to keep it tasting fresh:

To Store:

Allow the Sabzi to cool down to room temperature. Transfer it into an airtight container and refrigerate. Properly stored, it can last for up to 3-4 days.

To Reheat:

When you’re ready to enjoy, you can reheat the Sabzi gently on the stove over medium heat, adding a little water if it seems too thick. Alternatively, microwave it in a microwave-safe dish, covered, stirring halfway through the reheating process to ensure even warmth.

Conclusion

There you have it, the comforting, soul-satisfying Aloo Tamatar Ki Sabzi, prepared to travel from my kitchen to yours. This dish is more than just a meal; it embodies the very spirit of comfort food, enveloped in the familiar flavors of home. Ideal for a quick dinner or a trip down memory lane, this Sabzi guarantees to provide warmth with every bite. It’s a testament to how simple ingredients can create something incredibly special, offering a slice of warmth and tradition on your dining table.

So, go ahead, give it a try, and let this dish be a reason to gather around the table. And hey, if you love it as much as I think you will, don’t keep the secret to yourself. Share your creation with me also

Frequently asked questions

How can I make Aloo Tamatar Ki Sabzi thicker?

To make Aloo Tamatar Ki Sabzi thicker, you can mash a few of the cooked potatoes in the sauce or add a tablespoon of gram flour (besan) mixed with water to avoid lumps.

Can Aloo Tamatar Ki Sabzi be made without onions and garlic?

Yes, Aloo Tamatar Ki Sabzi can be made without onions and garlic, relying on ginger, tomatoes, and spices to bring out its rich flavor, making it perfect for a sattvic (no onion no garlic) diet.

What are the best spices to use in Aloo Tamatar Ki Sabzi for an authentic flavor?

For an authentic flavor in Aloo Tamatar Ki Sabzi, use a combination of cumin seeds, turmeric powder, coriander powder, garam masala, and a hint of asafoetida (hing) for that traditional touch.

 

Aloo Tamatar Ki Sabzi: Potato and Tomato Curry

Dive into the comforting flavors of Aloo Tamatar Ki Sabzi, a simple yet delicious potato and tomato curry. Perfect for any meal. #ComfortFood

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Main Course

Servings 4 People

Ingredients

  

• Potatoes Aloo: 500 grams, peeled and chopped into cubes. The star of the dish, potatoes add that hearty, comforting texture.
• Tomatoes Tamatar: 250 grams, finely chopped. They bring the tangy, juicy base to our Sabzi.
• Green Chilies: 2 slit. For that kick of heat that balances the tanginess.
• Cumin Seeds Jeera: 1 teaspoon. Adds a nutty, warming flavor.
• Turmeric Powder Haldi: ½ teaspoon. For color and its earthy flavor.
• Coriander Powder Dhaniya: 1 teaspoon. Brings a fresh, citrusy taste.
• Garam Masala: ½ teaspoon. The magic spice blend that gives the dish its distinctive flavor.
• Asafoetida Hing: A pinch. For digestion and a hint of umami.
• Salt: According to taste.
• Fresh Cilantro Coriander Leaves: For garnishing. Adds a fresh, herby finish.
• Water: Approximately 2 cups for cooking the potatoes.
• Oil: 2 tablespoons for sautéing the spices.

Instructions

 

• Prepare the Ingredients: Start by peeling and cubing 500 grams of potatoes and finely chopping 250 grams of tomatoes. Set aside.
• Heat the Oil: In a heavy-bottomed pan or kadai, heat 2 tablespoons of oil over medium heat.
• Temper the Spices: Add 1 teaspoon of cumin seeds to the hot oil. Once they start to crackle, add a pinch of asafoetida.
• Sauté the Tomatoes: Add the chopped tomatoes and green chilies to the pan. Cook until the tomatoes are soft and the oil starts to separate.
• Add the Dry Spices: Stir in ½ teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Cook the spice mix for about a minute.
• Mix in the Potatoes: Add the cubed potatoes to the pan, ensuring they are well-coated with the spice mixture.
• Add Water and Simmer: Pour in approximately 2 cups of water, or enough to just cover the potatoes. Bring to a boil, then reduce the heat, cover, and simmer until the potatoes are tender.
• Finish with Garam Masala: Once the potatoes are cooked through, sprinkle ½ teaspoon of garam masala over the Sabzi. Give it a gentle stir.
• Garnish and Serve: Garnish with freshly chopped cilantro before serving. Enjoy your Aloo Tamatar Ki Sabzi hot with roti or rice.

Notes

One tip that stands out, especially for dishes like Aloo Tamatar Ki Sabzi, is the magic of slow cooking the tomatoes. Slow cooking the tomatoes on a low heat until they completely break down and the oil separates not only intensifies their flavor but also creates a richer, more aromatic base for the Sabzi. This method unlocks the tomatoes' natural sweetness and acidity, creating a depth of flavor that can't be achieved through rushing the process.It solves the common problem of a watery or bland Sabzi by ensuring that the base is thick, flavorful, and perfectly seasoned. Plus, it's a testament to the traditional cooking methods that have been passed down through generations, teaching us that patience in the kitchen often leads to the most memorable meals.