Aloo Tamatar Ki Sabji - Bataka Tameta nu Saak - Potato and Tomato Curry without onion garlic


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Aaloo Tamatar Ki Sabji is that one of the easiest Indian dish you can prepare. It is very simple yet versatile and irresistible sabji can be done in jiffy or ziffy where Aaloo (Potato) and Tamatar ( tomato) cooked with basic Indian spices.  Aloo Tamatar ki Sabji is staple in every Indian household thus not much importance given to this recipe although this amazingly flavourful sabji no one wants miss once it is served to them.


This sabji can be served with round and soft gujarati rotlis, naan, paratha or Poori, but in my opinion, it is best accompanied with Poori ( Deep Fried Indian Flatbread ) and Aate Ka Halwa ( Indian Wheat Pudding) and that too enjoy for Sunday's brunch. Throughout India, this dish being prepared by every household and every household have their own unique method.

aloo tamatar ki sabji, potato and tomato Curry
Mains
North Indian
Yield: 6-8 Servings
Author:

ALOO TAMATAR KI SABJI

ALOO TAMATAR KI SABJI

Aaloo Tamatar Ki Sabji is that one of the easiest Indian dish you can prepare. It is very simple yet versatile and irresistible sabji can be done in jiffy or ziffy
prep time: 20 Mcook time: 20 Mtotal time: 40 M

ingredients:

  • 500 g Boiled and Peeled Potatoes
  • 200 g Tomatoes finely chopped
  • 4 tbsp. Oil
  • 1 tsp. Cumin seeds
  • Pinch Hing
  • 1 tsp.  Fenugreek seeds 
  • 1 tsp. Coriander and Fennel Seeds crushed
  • 2-3 Dry red chillies
  • 1 tsp. green chilli and ginger paste
  • Salt to taste
  • 1 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 2 tsp. Ground cumin and coriander
  • 1/4 tsp. Garam masala
  • Pinch Sugar or Jaggery 
  • 1/4 tsp. Amchoor powder 
  • Fresh coriander leaves

instructions:

How to cook ALOO TAMATAR KI SABJI

  1. Smash the boiled potatoes with your hands, do not mash totally.
  2. Heat oil in a kadai, add cumin seeds, hing and dry red chillies.
  3. Once they crackle add methi dana and wait till they go brown.
  4. As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and chilli garlic paste.
  5. Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
  6. Cook the mixture till oil separates the pan.
  7. Now add boiled potatoes, mix well then add water.
  8. Don't make gravy too runny.
  9. Cook the sabji without the lid until nicely done.
  10. Add jaggery and amchoor powder if using.
  11. Turn off the heat and garnish the sabji with the freshly chopped coriander.
  12. Serve hot with roti, paratha , poori or naan.
  13. This time I served mine with Bedmi Paratha.
  14. Enjoy.

NOTES:

Jaggery and amchoor powder are optional.
Calories
798.37
Fat (grams)
84.59
Sat. Fat (grams)
5.57
Carbs (grams)
11.99
Fiber (grams)
2.14
Net carbs
9.85
Sugar (grams)
2.92
Protein (grams)
2.08
Sodium (milligrams)
113.25
Cholesterol (grams)
0.35
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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4 comments

  1. Looks delicious! I love currys

    ReplyDelete
  2. I just had this yesterday!! Love it. Tastes great with rice and roti..you have got me craving for it.

    ReplyDelete
  3. I love potato in curry, it always adds such a lovely texture. This one looks so lovely.

    ReplyDelete
  4. Need to get my hands on all these spices so I can make this !! Looks absolutely amazing and I am sure it is even more delicious when served with the poori!

    ReplyDelete

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