Look inside for the video and detailed recipe.Tamatar Aloo is a simple, irresistible and easy-to-make curry regularly cooked in North Indian households. There are many variations of this humble yet delicious and flavourful curry. This no onion no garlic dish is prepared by simmering potatoes in a simple mildly spiced tomato curry. This recipe is a perfect solution if you are running short of time or short of vegetables in the kitchen. You can have it for breakfast or as a brunch. Tamatar Aloo is a perfect companion of pooris. It is said the combination of tamatar aloo and poori is a match made in heaven. It goes equally well with bedmi poori, paratha or jeera rice.
Utensil and Tools
- Philips Induction Cook Top
- Vinod Platinum Triply Stainless Steel Kadai
- Philips 750W Mixer Grinder
Ingredients
- 4 medium Potato, boiled
- 2 Tomato
- 3 tbsp Ghee (Clarified butter)
- ¼ tsp Hing (Asafoetida)
- 2 Bay leaf
- ½ tsp Cumin Seeds
- 2 Dry red chilli
- ½ tsp Turmeric Powder
- 1 tsp Kasuri Methi
- 1¼ tsp Kashmiri Chilli Powder
- 1 tsp Ginger , grated
- 1¼ tsp Coriander Powder
- ½ tsp Cumin powder
- ½ tsp Garam Masala Powder
- 2 tbsp Coriander Leaves
- ½ tsp Sugar (optional)
- Salt to taste
- 2 cups Water
Video
Instructions
- Take a blender and make a puree of tomatoes.
- Heat ghee in a pan or kadhai on medium heat. Add hing, bay leaf, cumin seeds and ginger paste. Sauté it for a few seconds.
- Add Kashmiri red chilli powder and mix it well.
- Add tomato puree, coriander powder, turmeric powder, cumin powder, garam masala powder and salt. Mix well and cook till ghee starts separating from tomatoes. It will take around 7-8 minutes. Keep stirring to avoid burning.
- Meanwhile, break the potatoes with your hands into pieces.
- Once the ghee separates from the tomatoes, add 2 cups of water. Let it come to a boil, then turn the flame to medium.
- Add potato pieces and sugar Sugar is optional) to the tomato and spices curry. Let it simmer for 4-5 minutes. Adjust the consistency and seasoning.
- Add coriander leaves and mix them well. Switch off the flame.
- Tamatar aloo is ready to serve. Serve it hot with puri.
NOTES
- Use boiled and completely cooled potatoes for this recipe. If you add hot boiled potatoes, they will become mushy and won’t give the curry the right texture.
- Instead of homemade tomato puree, you can use store-bought tomato puree (1 cup for this recipe).
Nutrition
Calories: 284kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 34mgPotassium: 1086mgFiber: 6gSugar: 4gVitamin A: 728IUVitamin C: 51mgCalcium: 50mgIron: 3mg
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