Aloo Tamatar Sabzi, also known as Potato-Tomato Curry, is very simple and everyday dish regularly cooked in many North Indian kitchens. Boiled potatoes are cooked in a spiced gravy of tomatoes and onions and it makes a great curry with rotis and chapatis. My mother also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.
- 4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
- 1 large onion chopped finely
- 3 cloves garlic finely minced
- 1″ ginger finely minced
- 1/2 tsp mustard seeds
- 2 dry red chillis
- 10-12 curry leaves
- 2 green chilli slit length wise
- 1 tsp red chilli powder (adjust according to your choice)
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- salt to taste
- 3 medium sized tomatoes finely chopped
- 1 1/2 tbsp oil
- chopped coriander leaves for garnish
- 1 tsp jaggery or sugar (optional)
- Heat oil in a cooking vessel and add the mustard seeds and let them pop. Now add red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.
- Now add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the powders. Combine.
- Add the tomatoes and stir fry till the oil separates and it gets mushy.
- Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
- Remove the lid and cook further for another 3-4 minutes stirring once in a while.
- Add salt and enough water to cover the potatoes.
- Bring to a boil and let it simmer on low heat till you get the desired curry consistency. Finally add the jaggery/sugar and combine. Turn off heat.
- Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.