Aloo Tamatar ki Subzi

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.

aloo ki subzi


  • 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)


  1. 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.
  2. Now add onions, ginger and garlic and saute till the onions turn light brown. Add the green chillis and all the powders. Combine.
  3. Add the tomatoes and stir fry till the oil separates and it gets mushy.
  4. Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
  5. Remove the lid and cook further for another 3-4 minutes stirring once in a while.
  6. Add salt and enough water to cover the potatoes.
  7. 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.
  8. Garnish with chopped coriander leaves.

Serve hot with rotis/chapatis/steamed white rice.