Tangy Aloo Tamatari (Potato Tomato Curry) – Easy North Indian Recipe
Aloo Tamatari (Potato Tomato Curry)
Aloo Tamatari, a delightful and comforting North Indian dish, is a perfect vegetarian curry that blends the simplicity of potatoes with the tanginess of tomatoes. The subtle spicing gives this dish a flavor-packed twist, making it a great option for lunch or dinner. It pairs wonderfully with Indian flatbreads like puris or rotis, or even served alongside rice and a side of cooling raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (peeled and chopped) | 3 |
| Tomatoes (finely chopped) | 3 |
| Ghee | 2 tablespoons |
| Dry red chili | 1 |
| Cumin seeds | 1½ teaspoons |
| Asafoetida (Hing) | ¼ teaspoon |
| Red chili powder | ½ teaspoon |
| Turmeric powder | ¼ teaspoon |
| Coriander powder | ½ teaspoon |
| Amchur powder (dried mango powder) | ½ teaspoon |
| Water | 2 cups (adjust as needed) |
| Salt | To taste |
| Fresh coriander (for garnish) | As needed |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Instructions
-
Prepare the Potatoes and Tomatoes:
- Start by washing the potatoes thoroughly. Peel the skin and cut them into bite-sized pieces. Place them in a bowl filled with water to prevent discoloration.
- Wash and finely chop the tomatoes. Cut the dry red chili lengthwise and remove the seeds. Chop the fresh coriander leaves for garnish and set them aside.
-
Heat the Ghee:
- In a pressure cooker, heat 2 tablespoons of ghee over medium heat. Once the ghee is hot, add the cumin seeds, dry red chili, and asafoetida. Let it sizzle for about 20 seconds until fragrant.
-
Cook the Potatoes:
- Add the chopped potatoes to the cooker and sauté them for a minute, allowing them to cook slightly.
-
Add Spices:
- After a minute, add the red chili powder, turmeric powder, and coriander powder. Stir well to coat the potatoes with the spices.
-
Add Tomatoes:
- Add the chopped tomatoes to the cooker and cook for about 3 minutes, allowing the tomatoes to soften and release their juices.
-
Add Seasonings:
- Stir in the amchur powder and salt. Mix everything well, and then add 2 cups of water, adjusting the quantity based on the desired consistency of the curry.
-
Pressure Cook:
- Close the lid of the pressure cooker and cook for 2 whistles on medium heat. Turn off the heat and allow the pressure to release naturally before opening the lid.
-
Mash the Potatoes:
- Once the pressure has been released, open the lid and lightly mash a few pieces of the potatoes using a spoon. This will help thicken the gravy, making it more flavorful and rich.
-
Garnish and Serve:
- Give the curry a final stir, and then turn off the heat. Garnish with fresh coriander leaves.
-
Serving Suggestions:
- Aloo Tamatari is best served with boondi raita, kachumber salad, and puris for a satisfying meal. Alternatively, enjoy it with roti or steamed rice.
This recipe provides a perfect balance of flavors with minimal ingredients. The soft potatoes absorb the spices beautifully, while the tangy tomatoes add a refreshing contrast. Whether you are preparing it for a family lunch or a dinner gathering, Aloo Tamatari is sure to be a hit!
