Aloo Tamatari Recipe: Spicy North Indian Potato and Tomato Curry
Aloo Tamatari is a vibrant and flavorful North Indian curry that pairs perfectly with puris, roti, or rice. This comforting dish is made with potatoes and tomatoes, simmered in a spiced gravy, offering a tangy, spicy flavor profile. The simplicity of the ingredients makes it an ideal choice for a quick and satisfying lunch. Using common Indian spices like cumin, red chilli powder, and dried mango powder, this recipe is a staple in many Indian homes.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and chopped) | 3 medium potatoes |
| Tomatoes (finely chopped) | 3 medium tomatoes |
| Ghee | 2 tbsp |
| Dried red chilli (slit and seeds removed) | 1 dried red chilli |
| Cumin seeds | 1 ½ tsp |
| Asafoetida (hing) | ¼ tsp |
| Red chilli powder | ½ tsp |
| Turmeric powder | ¼ tsp |
| Coriander powder | ½ tsp |
| Dried mango powder (amchur) | ½ tsp |
| Water | 2 cups (or as needed) |
| Salt | To taste |
| Fresh coriander leaves (chopped) | For garnish |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Instructions:
-
Prepare the Potatoes:
- Wash the potatoes thoroughly, peel them, and cut them into small cubes. Keep the chopped potatoes in a bowl of water to prevent browning.
-
Chop the Vegetables and Spices:
- Wash the tomatoes and chop them finely.
- Slit the dried red chilli in the center and remove the seeds.
- Chop the fresh coriander leaves and set aside for garnishing.
-
Cooking the Aloo Tamatari:
- Heat ghee in a pressure cooker on medium heat.
- Once the ghee is hot, add cumin seeds, asafoetida, and dried red chillies. Let them cook for about 20 seconds until fragrant.
- Add the chopped potatoes to the cooker and sauté for 1 minute, allowing the potatoes to soften slightly.
-
Add the Spices:
- Sprinkle in the red chilli powder and turmeric powder. Stir well, ensuring the potatoes are evenly coated with the spices.
-
Add Tomatoes:
- Now add the chopped tomatoes to the cooker. Let them cook for 3 minutes, stirring occasionally, until they soften and release their juices.
-
Flavor the Curry:
- Add coriander powder, dried mango powder (amchur), and salt to the mixture. Stir everything together to combine.
-
Add Water and Pressure Cook:
- Pour in 2 cups of water, or adjust according to your preferred consistency. Mix everything well, then close the pressure cooker lid.
- Cook on medium heat for about 2 whistles. Once done, turn off the heat and let the pressure release naturally.
-
Finish the Dish:
- Once the pressure has been released, open the cooker. Using the back of a spoon, mash some of the potatoes to thicken the gravy slightly.
- Give the curry a final stir and adjust the salt and water, if necessary.
-
Garnish and Serve:
- Garnish with freshly chopped coriander leaves.
- Serve hot with puris, roti, or steamed rice for a delicious and satisfying meal.
Serving Suggestions:
Aloo Tamatari pairs wonderfully with Boondi Raita, a refreshing Kachumber Salad, or fluffy Puri for a delightful lunch. It also complements Chapati or Jeera Rice, making it a versatile option for any meal.
Nutrition Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~200-250 kcal |
| Protein | ~3g |
| Carbohydrates | ~30g |
| Fat | ~10g |
| Fiber | ~4g |
| Sodium | ~500mg |
Aloo Tamatari is an easy-to-make, wholesome dish that brings a burst of flavors to your lunch table. Its tangy and spicy profile, complemented by the softness of the potatoes, makes it a favorite among North Indian dishes. This recipe is a perfect choice for anyone looking to enjoy a quick and satisfying vegetarian meal that doesn’t compromise on taste.
