Aloo Tamatar Sabji is one of the simplest and most comforting North Indian curries, made with potatoes and tomatoes. This dish is quick to prepare, requires basic ingredients, and pairs wonderfully with roti, puri, or steamed rice. It is especially popular during fasting days (vrat) because it uses no onions or garlic in the traditional version.
Ingredients You Will Need
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
1/2 tsp garam masala
2 tbsp oil or ghee
Salt, to taste
Fresh coriander leaves for garnishing
1½ cups water (adjust for consistency)
Step-by-Step Cooking Method
Prepare Potatoes
Boil the potatoes until soft but not mushy. Peel and roughly break them into medium pieces. You can lightly mash some pieces to thicken the gravy later.
Make the Base
Heat oil or ghee in a pan. Add cumin seeds and let them splutter. If you are using ginger paste, add it now and sauté for 30 seconds.
Cook Tomatoes and Spices
Add the chopped or pureed tomatoes and green chilies. Cook until the tomatoes turn soft and the oil starts separating.
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2–3 minutes.
Add Potatoes
Add the boiled potatoes to the tomato masala. Mix so that the potatoes are coated well.
Add Water and Simmer
Pour in 1 to 1½ cups water, depending on how thick or thin you want the gravy. Mix well and let the curry simmer for 5–7 minutes.
Finish with Garam Masala
Sprinkle garam masala, stir, and cook for another 1–2 minutes.
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions
Aloo Tamatar Sabji tastes best with hot puris, parathas, or simple chapati. It also pairs well with steamed rice for a light and comforting meal.
✨ This simple recipe is wholesome, flavorful, and can be cooked in under 30 minutes—perfect for everyday meals or fasting days.