This Aloo Tamatar Ki Sabji recipe is made with potatoes simmered in a tomato-based gravy with a few spices and herbs. It is prepared without onion and garlic, making it suitable for vrat or fasting days. The curry has a light, slightly tangy taste and uses minimal ingredients. Serve it with puri, roti or as part of a simple everyday meal.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: North Indian

Ingredients

  • 2 potatoes (- medium-sized or 1 extra large potato)
  • 4 tomatoes (- medium-sized, about 2 cups finely chopped tomatoes)
  • 1 teaspoon cumin seeds
  • ¼ teaspoon red chili powder (or cayenne pepper)
  • ¼ teaspoon black pepper powder
  • 1 cup water
  • 1 tablespoon oil (or 1 tablespoon ghee)
  • 1 to 2 tablespoons coriander leaves (- chopped, for garnish)
  • rock salt (- edible and food grade (sendha namak), add as required. or use regular salt or pink salt)

Method

Boiling potatoes

  1. Take 1.25 to 1.5 cups water in a 2 litre pressure cooker or pressure pan. Add 2 potatoes and the salt. Boil the potatoes on medium heat for 2 to 3 whistles.
  2. Let the pressure drop naturally in the cooker, then only open the lid.
  3. The potatoes should be just cooked. They should not become crumbly or mushy.
  4. Remove the potatoes and set aside on a plate to cool.
  5. Let the potatoes become warm or cool down slightly.
  6. Then peel the and dice them.

Making aloo ki sabji

  1. Heat the oil or ghee in a pan.
  2. Add cumin seeds and let them crackle on low heat.
  3. Then add finely chopped tomatoes.
  4. Sauté till they become soft and mushy, stirring often on medium-low to medium heat.
  5. You will see the oil leaving the sides once the tomatoes have cooked completely.
  6. Next add red chili powder, black pepper and salt as required. Mix well.
  7. Add the chopped potatoes and stir to mix again.
  8. Add 1 cup water.
  9. Stir to mix well. Let the gravy cook for 7 to 8 minutes or more on a low heat, till it thickens slightly.
  10. Mash a few potato pieces with a spoon to help in thickening of the gravy.
  11. Garnish with chopped coriander leaves.
  12. Serve the Aloo ki Sabji hot or warm with your preferred breads like roti, paratha or poori.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.