This Aloo Tamatar ki Sabji without onion and garlic is an easy potato curry recipe. It is a North Indian recipe made with potatoes, tomatoes and basic Indian spices. It is naturally vegan and gluten-free.
Table of contents
Aloo Tamatar Sabzi is a basic dish but has a wonderful chatpati taste! The gravy is an aromatic blend of crushed tomatoes, chillies, amchoor, spices and jaggery.
In Gujarati, we call it Bataka Tameta nu Shaak or Bateta Tameta nu Shaak.
This Aloo Tamatar ki Sabzi recipe is made in Indian households for breakfast, lunch or dinner. It is usually served with poori.
Sometimes I just crave a simple but delicious potato curry and these Dahi Aloo, Bombay Potatoes and Instant Pot Dum Aloo fit the bill! You may also like to try these other curries without onion garlic.
Aloo Tamatar ki Sabzi Ingredients
- Boiled and Peeled Potatoes - I used the instant pot pressure cooker to boil the potatoes.
- Tomatoes finely chopped - Use fresh tomatoes and an optional dash of tomato paste or pasatta.
- Oil
- Cumin seeds aka jeera
- Hing - aka asafoetida which is added to aid digestion in the absence of onion and garlic. You can ofcourse omit if you do not have it.
- Fenugreek seeds
- Coriander and Fennel Seeds crushed
- Dry red chillies
- Green chilli and ginger paste
- Red Chilli Powder,
- Turmeric Powder aka haldi,
- Ground cumin and coriander powder - dhaniya powder,
- Garam masala
- Sugar or Jaggery
- Amchoor powder
- Fresh coriander leaves (cilantro)
- Kasuri methi (fenugreek leaves)
- Salt to taste
Vrat/Farali Aloo Tamatar
Omit the hing, fenugreek seeds, kasuri methi and garam masala to make it suitable for Hindu fasting. You may use ghee for tadka.
How to make Indian Potato and Tomato Curry
Boil the potatoes and peel. You can smash the boiled potatoes with your hands but do not mash up completely. You can also cut the potatoes roughly into pieces and mash a small amount of the potato.
Heat oil in a kadai or heavy bottomed pan on medium heat. Add cumin seeds, hing, dry red chillies, methi dana, coriander seeds and fennel seeds.
As soon as they splutter and crackle, add chopped tomatoes and green chillie and ginger paste.
Allow the tomato mixture to cook for 3-4 minutes then add all the spices except the sugar, amchoor and coriander leaves.
Cook the mixture until oil appears on the surface.
Now add the boiled potatoes, mix well then add water but don’t make gravy too runny. Add the salt.
Cook the sabji without the lid on until the thick gravy forms.
Add jaggery/sugar and amchoor powder.
Turn off the heat and garnish the sabji with the freshly chopped coriander.
Serving Suggestion
Serve aloo tamatar along with Indian flatbread such as gujarati rotlis (roti), pooris or paratha. It is most commonly enjoyed with hot puri.
Cooling Cucumber raita and this Kachumber salad make a great side. You might also like this Instant Carrot and Green Chilli Pickle too.
A dessert such as rice kheer is a great way to end the meal.
Storage
Store leftover aloo tamatar in the fridge in an airtight container and consume within 3 days. Reheat on the stove or in the microwave until piping hot. If it thickens, add a splash of water to loosen the gravy.
You can freeze this recipe but I find that the potato looses its texture upon thawing.
Other Quick Curry Recipes
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Aloo Tamatar Ki Sabji (Potato Tomato Curry)
Equipment
- 1 pan
Ingredients
- 500 grams Potatoes Boiled and Peeled
- 200 grams Tomatoes finely chopped or crushed
- 4 tablespoon Oil
- 1 teaspoon Cumin seeds
- Pinch Hing
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Coriander and Fennel Seeds crushed
- 1 Dry red chilli
- 1 teaspoon Green chilli chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Ground cumin and coriander
- ¼ teaspoon Garam masala
- ½ teaspoon Kasuri Methi optional
- 1 teaspoon Sugar or Jaggery
- ¼ teaspoon Amchoor powder
- Salt to taste
- 1 tablespoon Fresh coriander leaves
Instructions
- Smash the boiled potatoes with your hands, do not mash totally.
- Heat oil in a kadai, add cumin seeds, hing and dry red chilli.
- Once they crackle add fenugreek seeds and wait till they go brown.
- As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and crushed chilli ginger.
- Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
- Cook the mixture till oil separates the pan.
- Now add boiled potatoes, mix well then add water.
- Don’t make gravy too runny.
- Cook the sabji without the lid until nicely done.
- Add , kasuri methi, sugar or jaggery and amchoor powder if using.
- Turn off the heat and garnish the sabji with the freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote:- This post was originally posted on 9th September 2016 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
Vicky @ AvocadoPesto says
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!
Amy|The Cook Report says
I love potato in curry, it always adds such a lovely texture. This one looks so lovely.
Cookilicious says
I just had this yesterday!! Love it. Tastes great with rice and roti..you have got me craving for it.
Unknown says
Looks delicious! I love currys