Aloo Tamatar Ki Sabji is a staple in most Jain households. It is a simple and quick gravy recipe, perfect for dinner or festive occasions when accompanied by kachoris, pooris, etc. It is a thick and savory curry that has the perfect blend of spices.
Aloo Tamatar is usually a part of Saatvik thali which is a simple homecooked meal consisting of boondi raita, khatta meetha kaddu, bedmi poori or kachori, and chawal ki kheer.
Find more curry recipes here – aloo wadi subzi, dum aloo or mathura wale dubki ke aloo.
We make it Jain style with no onion & no garlic. You can add onions & garlic to the same recipe if you wish. Adding garam masala highlights the flavor for those special occasions. It is a mandatory dish in our households and community during most festivals like Holi, Diwali, Teej or Karvachauth, etc.
For best results, I recommend using boiled potatoes for the sabzi, It thickens the curry nicely and imparts great flavor to the dish.
Aloo tamatar sabzi recipe is a frequent dinner dish at our place. We enjoy it with hot paranthas. Even kids take to aloo tamatar sabzi delightedly.
How to Make Aloo Tamatar Ki Sabji?
Aloo Tamatar Subzi
Ingredients
- 2 potatoes medium sized
- 2 tomatoes chopped
- 1 tbsp clarified butter ghee
- 2-3 green chilies chopped
- ½ inch ginger chopped
- ½ tsp cumin seeds jeers
- ¼ tsp turmeric powder haldi
- 1 tsp coriander powder dhania powder
- ½ tsp red chili powder
- a pinch asafetida
- to taste salt
- ¼ tsp all spice powder garam masala
- fresh cilantro coriander leaves for garnishing
Instructions
- Thoroughly wash potatoes and boil them till tender. Remove from hot water and allow to cool.
- Peel them and coarsely chop them into bite-size pieces. For better thickness of the gravy, it is best to break the boiled potatoes using hands into coarse bite sized pieces.
- Coarsely grind chopped tomatoes into a paste. Set aside.
- Heat ghee in a pressure cooker. Firstly add asafoetida, then allow cumin seeds to pop.
- Now add remaining spices like turmeric powder, coriander powder and red chili powder. Add chopped green chili, ginger and tomato paste. Cook for 2-3 minutes till tomato paste starts leaving ghee/ oil.
- Now add boiled potatoes pieces to the prepared masala. Add 1/4 cup water and salt as per taste.
- Pressure cook for 2 whistles on low flame till potatoes and gravy nicely thickens.
- Garnish as desired. Serve hot with chapatis, paranthas or pooris.
Notes
- This gravy tastes very well with paranthas.
- You can use coarsely chopped tomatoes instead of paste if you want.
