Aloo Tamatar Sabzi Recipe

Name: Aloo Tamatar Sabzi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 tbsp vegetable oil; 1 tsp cumin seed; 1 tsp mustard seeds; 1 tsp fenugreek seeds (optional); 2 medium tomatoes, chopped (or 1 (14.5 ounce) can diced tomatoes); 1 tsp ground turmeric; 2 large potatoes, peeled and cubed; 1 tsp salt (or to taste); 1 tsp ground coriander; 1/2 tsp cayenne pepper (optional); 1/2 cup water; 1/4 cup fresh cilantro, chopped (for garnish)

Dive into the vibrant flavors of Northern India with this easy Aloo Tamatar Sabzi recipe! This classic potato and tomato curry, straight from a supermarket handout, is a staple side dish typically served with paranthas or enjoyed over rice. Quick, delicious, and perfect for weeknight dinners, this recipe delivers a satisfying blend of spices and textures that will tantalize your taste buds. Get ready to experience the warmth and comfort of authentic Indian home-style cooking!

Prep Time 10 mins

Cook Time 40 mins

Calories 167.1 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aloo Tamatar Sabzi

2 tbsp vegetable oil
1 tsp cumin seed
1 tsp mustard seeds
1 tsp fenugreek seeds (optional)
2 medium tomatoes, chopped (or 1 (14.5 ounce) can diced tomatoes)
1 tsp ground turmeric
2 large potatoes, peeled and cubed
1 tsp salt (or to taste)
1 tsp ground coriander
1/2 tsp cayenne pepper (optional)
1/2 cup water
1/4 cup fresh cilantro, chopped (for garnish)

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How to Make Aloo Tamatar Sabzi

Heat the vegetable oil in a heavy-bottomed saucepan over medium heat.
Add cumin seeds, mustard seeds, and fenugreek seeds (if using).
Let the seeds splutter for about 30 seconds until fragrant.
Add the crushed tomatoes (or chopped tomatoes) and cook for 2-3 minutes, stirring occasionally, until softened.
Add the turmeric powder and cubed potatoes. Mix well to coat the potatoes with the spices.
Stir in the salt and coriander powder. If using, add cayenne pepper now.
Add 1/2 cup of water, or enough to create a light sauce.
Bring to a simmer, cover the pan, and cook for 10-15 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. Add more water if the sauce becomes too thick.
Transfer to a serving bowl and garnish with fresh cilantro, if desired. Serve hot with parathas or rice.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

Fat

Carbs

10g

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