Authentic Aloo Tamatar Recipe – Indian Potato Tomato Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Aloo Tamatar Recipe – Indian Potato Tomato Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Aloo Tamatar. It’s a simple, comforting Indian potato tomato curry that’s perfect for a weeknight dinner or a cozy weekend meal. Honestly, it’s one of the first dishes I really mastered when I started learning to cook, and it always reminds me of my grandmother’s kitchen. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Tamatar isn’t just delicious; it’s incredibly easy to make. It requires minimal ingredients and comes together in under 30 minutes. Plus, it’s naturally vegetarian and gluten-free! The beauty of this dish lies in its simplicity – the potatoes and tomatoes create a wonderfully flavorful gravy that’s perfect with roti, rice, or even a simple paratha. You’ll love how quickly this becomes a family favorite.

Ingredients

Here’s what you’ll need to make this comforting Aloo Tamatar:

• 400 grams potatoes
• 2 tbsp large tomatoes (pureed) – about 2-3 medium tomatoes
• 2 green chillies
• ½ teaspoon cumin seeds
• ½ teaspoon cumin powder
• 2 teaspoons coriander powder
• 2.5 cups water
• 2 tablespoons ghee
• 1 teaspoon rock salt (sendha namak)
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Rock Salt (Sendha Namak): My grandmother always used rock salt in this recipe, especially for everyday cooking. It has a slightly different flavor profile than regular salt and is believed to be easier to digest. It really makes a difference, but don’t worry if you can’t find it – regular salt works too (see FAQs!).
• Ghee: Ghee adds a richness and aroma that’s just unmatched. It’s traditional in this recipe, but you can substitute with vegetable oil if you prefer.
• Tomatoes: The type of tomatoes you use will impact the flavor. Ripe, juicy tomatoes are best! In North India, people often use Roma tomatoes, while in other regions, you might find different varieties that work beautifully.
• Potatoes: I prefer using red potatoes or Yukon Gold for this curry, as they hold their shape well. But honestly, any potato you have on hand will work!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the potatoes. Pressure cook the potatoes submerged in water for 4 whistles in a regular cooker, or about 10 minutes in an Instant Pot. Once cooled, peel them and set aside.
2. While the potatoes are cooking, grind your tomatoes into a fresh puree. Freshly pureed tomatoes really make a difference in the flavor!
3. Now, heat the ghee in a pan over medium heat. Add the cumin seeds and let them crackle – this is where the magic begins! Add the slit green chillies and sauté for a few seconds until fragrant.
4. Pour in the tomato puree and cook on medium heat until the ghee starts to separate from the sides. This usually takes about 5-7 minutes. Keep stirring to prevent sticking!
5. Time for the spices! Mix in the rock salt, red chili powder, cumin powder, and coriander powder. Cook the spices for 1-2 minutes, stirring constantly, until they release their aroma.
6. Add the chopped or mashed potatoes (I like mine slightly mashed for a thicker gravy) and water. Bring to a simmer, then cover and cook for about 10 minutes, allowing the flavors to meld together.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape, but be tender enough to easily mash slightly.
• Adjust the amount of green chillies to your spice preference.
• For a richer flavor, you can add a pinch of kasuri methi (dried fenugreek leaves) towards the end of cooking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Spice Level Adjustment: Add more or less red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Fasting/Vrat-Friendly Adaptation: During fasting periods, use sabudana oil (sago oil) or sunflower oil instead of ghee, and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Aloo Tamatar is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti or paratha.
• Alongside a bowl of steaming rice.
• As part of a larger Indian thali (platter).
• With a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have had time to develop!

FAQs

Let’s answer some common questions:

• Is this Aloo Tamatar recipe suitable for everyday cooking? Absolutely! It’s quick, easy, and uses readily available ingredients. It’s a perfect weeknight meal.
• Can I use regular salt instead of rock salt? Yes, you can! While rock salt adds a unique flavor, regular salt will work just fine.
• What type of potatoes work best for this curry? Red potatoes or Yukon Gold are my go-to, but any potato will do.
• How can I adjust the tanginess of the curry? If you prefer a tangier curry, add a squeeze of lemon juice at the end of cooking.
• Can this be made ahead of time? Yes, you can make the gravy ahead of time and add the potatoes just before serving.

Enjoy this classic Aloo Tamatar recipe! I hope it brings as much comfort and joy to your table as it does to mine. Happy cooking!