Aloo Tamatar Curry, as the name suggests, is a delightful combination of aloo (potatoes) and tamatar (tomatoes), simmered in a luscious, spiced gravy. It is a popular North Indian dish, beloved for its simplicity, and the fact that it can be enjoyed with various accompaniments such as rice, roti, or naan. The dish is not only visually appealing, with its deep red hue, but also a treat for the senses with its unique blend of spices and the perfect balance of tangy and savory flavors.
Start by rinsing the potatoes under cold water to remove any dirt. Then, peel and cut them into medium-sized cubes. Place the cubed potatoes in a bowl of cold water to prevent discoloration and set aside.
Finely chop tomatoes and slit the green chilies lengthwise. Set aside.
Preparing the spices
Measure out the required spices (cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala powder) and keep them ready.
Cooking Steps
Cooking the Aloo Tamatar Curry
In a large, heavy-bottomed pan or kadai, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds, or until fragrant.
Add the ginger-garlic paste and green chilies, and sauté for an additional 2-3 minutes, or until the raw smell of the ginger-garlic paste disappears.
Add the chopped tomatoes to the pan and cook until they soften and turn mushy, approximately 8-10 minutes. Stir occasionally to prevent the mixture from sticking to the pan.
Drain the water from the cubed potatoes and add them to the pan. Stir well to ensure the potatoes are coated with the tomato.
Add the red chili powder, coriander powder, and salt to the pan. Mix well and cook for about 2 minutes.
Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the curry has reached your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.
When the potatoes are cooked through, add the garam masala powder and mix well. Let the curry simmer for an additional 2 minutes.
Remove the pan from heat and garnish the Aloo Tamatar Curry with freshly chopped coriander leaves.
If making for Navratri, skip adding asafoetida and turmeric as people usually don’t consume these spices in Navratri or fasting.
Adjust salt and spices as per your taste.
Choose any neutral tasting oil for the recipe. I have use extra virgin olive oil here.
You can also opt for tomato puree for the recipe in place of fresh tomatoes.
You can adjust the spice level of the curry by increasing or decreasing the number of green chilies and the amount of red chili powder used.
If you prefer a smoother consistency for the curry, you can blend the cooked tomato-onion mixture before adding the potatoes. This will create a
smooth, velvety gravy.
To make the Aloo Tamatar Curry richer and creamier, you can replace some or all of the water with coconut milk, cashew cream, or heavy cream. Keep in mind that this will also increase the calorie content of the dish.
For a different flavor profile, you can experiment with adding other spices like mustard seeds, curry leaves, or fenugreek seeds.
Aloo Tamatar Curry can be served with a variety of accompaniments such as steamed rice, chapati, naan, or paratha. You can also serve it with a side of cucumber raita or a simple green salad to add some freshness and crunch to your meal.
The curry tastes even better the next day as the flavors meld and develop further. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information (Note: Approximate)
Nutrition Facts
Aloo Tamatar Curry Recipe
Amount per Serving
Calories
201
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Sodium
105
mg
5
%
Potassium
835
mg
24
%
Carbohydrates
31
g
10
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
4
g
8
%
Vitamin A
991
IU
20
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
1
mg
50
%
Vitamin C
43
mg
52
%
Vitamin E
1
mg
7
%
Vitamin K
23
µg
22
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
Magnesium
48
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.