Typically served with poori, pickle, and raita, this simple yet flavorful dish can be enjoyed for lunch, dinner, or even breakfast.
Why to make it?
Vegan, Gluten-Free, and Nut-Free: Aloo Tamatar Ki Curry is a plant-based dish that’s completely vegan, gluten-free, and nut-free, making it suitable for various dietary needs. Suitable for Navratri Fasting: This curry is perfect for Navratri as it uses rock salt and includes potatoes, which are commonly consumed during fasting, providing nourishment and energy. Tasty Everyday Curry to Serve with Poori or Paratha: Its rich, tangy flavor pairs wonderfully with fluffy pooris or soft parathas, making it an ideal choice for both everyday meals and festive occasions. Quick and Easy to Make: With minimal ingredients and simple steps, Aloo Tamatar Ki Curry can be prepared quickly, making it great for busy days or last-minute meals.
Ingredients
Boiled potatoes, diced: Adds a hearty texture and acts as the main ingredient in the curry. Boiled potatoes, mashed: Provides creaminess and helps thicken the curry. Tomatoes, chopped: Adds acidity and a fresh flavor base for the curry. Oil: Used for tempering spices and sautéing ingredients. Cumin seeds (jeera): Infuses the dish with earthy, aromatic flavors. Green chilies (hari mirch), chopped: Adds heat and freshness to the curry. Dried bay leaf (tej patta): Imparts a subtle, aromatic flavor during cooking. Chili-ginger paste: Enhances the overall spiciness and flavor complexity. Turmeric powder (haldi): Adds a warm color and earthy flavor, along with anti-inflammatory benefits. Cumin powder (jeera powder): Provides depth and warmth to the spice blend. Coriander powder (dhania powder): Adds a citrusy and slightly sweet flavor that balances the spices. Salt (Sendha or rock salt): Enhances the overall flavor of the curry. Coriander leaves for garnishing: Adds freshness and visual appeal to the finished dish
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make it?
Heat oil in a medium deep dish pan or ‘kadhai.’ Add cumin seeds (jeera) andlet it crackle. Now, add the chopped green chilies followed by the chopped tomatoes. Add a broken bay leaf and some chili-ginger paste. Stir and let it cook for 5-6 minutes on medium heat. Sprinkle in salt, red chili powder, cumin powder, coriander powder and mix really well while also mashing the tomatoes. This masala mixture should be cooked for 7-8 minutes, until the oil separates. Now add the diced boiled potatoes and mix it with the masala. Also, add the mashed potatoes, as this will give a body to the gravy.
Put water and let it simmer for 8-9 minutes on slow heat. Serve it hot garnished with freshly chopped coriander leaves.
Substitutions
Potatoes: You can use sweet potatoes for a healthier twist. Tomatoes: Canned tomatoes can replace fresh tomatoes if you’re short on time. Spices: Adjust the spice levels according to your taste; you can add green chilies for extra heat or reduce red chili powder for milder flavors.
Variations
Aloo Gobi: Add cauliflower for a hearty variation. Mixed Veggies: Include peas, carrots, or bell peppers to enhance nutrition and flavor. Coconut Milk: Stir in a splash of coconut milk for a creamy, tropical twist.
How to serve
Garnish: Top the curry with fresh coriander leaves for added color and a burst of freshness. Pairing: Serve the Aloo Tamatar ki Sabzi hot with freshly made poori, chapati, or paratha for a delightful meal.
Storage
Cool Down: Allow the curry to cool down to room temperature before storing. This prevents condensation inside the container, which can lead to spoilage. Airtight Container: Transfer the cooled curry to an airtight container. This helps in retaining the freshness and prevents the absorption of odors from other foods in the refrigerator. Refrigeration: Store the airtight container in the refrigerator. Aloo Tamatar Ki Curry can be kept in the fridge for up to 3-4 days.
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