When aloo and tamatar are blended with Indian curry flavors, an enticing, tart, and delightful aloo tamatar sabzi is born. This straightforward and overwhelming curry is a staple nourishment for numerous Indian family units. Learn how to make this scrumptious Indian curry with this basic and simple recipe.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 3 servings
Ingredients:
| 2 huge or 3 medium Potatoes, peeled and chopped (approx. 2 cups chopped) |
| 3 medium Tomatoes, finely chopped or pureed (approx. 1 cup) |
| 2½ tablespoons Oil |
| 1/2 teaspoon Cumin Seeds |
| 1/2 teaspoon ground Ginger |
| A squeeze of Hing(asafoetida) |
| 1/4 teaspoon Turmeric Powder |
| 1 teaspoon Cumin-Coriander Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 cup Water |
| 1/2 teaspoon dried Fenugreek Leaves (kasuri methi), optional |
| Salt, to taste |
| 1/2 teaspoon dried Fenugreek Leaves (Kasuri methi), optional |
Directions for Aloo Tamatar Sabzi
1. Warm 2½ tablespoons oil in a 2-3 liter capacity pressure cooker over medium fire. Include 1/2 teaspoon cumin seeds, 1/2 teaspoon ground ginger, and a squeeze of hing(asafoetida).
2. When cumin seeds start to splutter, include pureed tomato (approx. 1 cup). Include 1/2 teaspoon ruddy chili powder, 1 teaspoon cumin-coriander powder, and 1/4 teaspoon turmeric powder.
3. Blend well and cook for a diminutive. Include chopped potatoes (approx. 2 cups).
4. Blend well and cook for 3-4 minutes. Include 1/2 teaspoon dried fenugreek leaves(kasuri methi).
5. Include 1/2 cup water and blend well. Near the top cook for 2-3 shrieks over medium fire. Turn off the fire and let the weight discharge naturally.
6. Open the top. Pound the potatoes a small with the posterior of a spoon and cook until you get the wanted consistency of sabzi. Decorate aloo and tamatar sabzi with new coriander and serve hot with poori and shrikhand for lunch as a total meal.
Tips and Variations:
- For variety, include 1 chopped onion and 1/2 teaspoon chopped garlic and sauté it along with ginger. Onion includes its ordinary flavor in this tomato and potato delicacy.
Taste: Spicy with a gentle tang of tomato.
Serving Ideas: Serve it with lachha paratha or methi thepla as a delightful treat to taste buds.