Aloo tamatar sabzi is a staple in most Jain households. It is a simple and quick gravy recipe, perfect for dinner or for 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 is a frequent dinner dish at our place. We enjoy it with hot paranthas. Even kids take to aloo tamatar sabzi delightedly.
Aloo Tamatar Subzi
- 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
- 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.
- This gravy tastes very well with paranthas.
- You can use coarsely chopped tomatoes instead of paste if you want.