This North Indian Style Aloo Tomato Curry is an easy potato curry recipe. This is a simple vegan curry with no onion, garlic, or curry, and it takes less than 15 minutes to make.
Aloo Tomato Curry
This dish has no onion or garlic; hence, it is an excellent option to add to the fasting food. This is also a famous everyday curry in North India. This curry calls for boiled potatoes cooked and simmered in tomato gravy. However, if you don't have boiled or pre-cooked potatoes, saute the raw diced potatoes with tomatoes and spices using the same method. And cook them for 5 - 6 minutes or until the potatoes are tender.
I love this spicy potato tomato curry, even on regular days. But when you cook this curry on a regular day (other than fasting days), the best part is that extra punch of flavor from asafoetida or hing and garam masala, which enhances the flavor of the curry.
This curry goes well with kuttu ki puri, singhade ki puri, and sama rice pulao. I also make Dahi aloo to accompany my other farali puri or rice.
If you love potatoes, then also read quick potato recipes:
Also, read other fasting recipes on our blog.
North Indian Style Aloo Tomato Curry
Equipment
Ingredients
- 5 medium potatoes boiled & peeled
- 2 medium tomatoes
- 2 green chilies chopped
- 1/2 tsp ginger minced
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1.5 glass water
- 1 tsp lemon juice (optional)
For No Fasting Recipe
- 1/2 tsp hing or asafoetida
- 1/2 tsp turmeric powder
- ½ tsp garam masala
For Garnishing
- 4 - 5 tbsp coriander leaves finely chopped
Instructions
- Boil potatoes and peel off the skin.
- Roughly break potatoes into small pieces.
- It's okay to make them mashy roughly.
- Heat oil in a pan.
- Add cumin seeds and let it crackle.
- Add chopped ginger and green chillies.
- Add chopped tomatoes and mix well.
- Add hing or asafoetida now for non fasting recipes. Fasting recipes skip this step.
- Cook till tomatoes are soft and cooked well.
- Add all spices and saute for 20 - 30 seconds.
- Then add ¼ cup water and let it simmer for 2 minutes.
- Add ½ - 1 cup water (as per desired consistency) more and bring it to a boil for 2 - 3 minutes.
- Then add roughly mashed/ smashed potatoes to the gravy.
- Let it simmer for 3 - 5 minutes more.
- Turn off heat when reach at desired consistency.
- Garnish with chopped coriander leaves.
Method II: Cooking in one pot (raw potatoes)
- Peel off skin of potatoes and dice it.
- Heat a heavy bottom pot or pan or pressure cooker.
- Heat oil.
- Add cumin seeds and splutter.
- Add ginger and green chillies.
- Add chopped tomatoes and cook on medium heat till tomatoes are a little soft.
- Now add all ground spices mentioned above in ingredients list.
- Stir and saute for a minute.
- Now add little water and cook for another minute.
- Then add chopped potatoes and give it a nice stir.
- Saute for a minute or so.
- Then add 1/2 - 3/4 cup water.
- Season with salt as per taste. (rocksalt)
- Cover the lid.
- For open pot, simmer on low flame for 15 minutes or till potatoes are well cooked.
- For pressure cooker, pressure cook for 2 whistles.
- Then let the pressure release naturally.
- Open lid of the cooker/ pot.
- Then with the help of a spoon or spatula, roughly mash some of the potatoes.
- Add finely chopped coriander leaves and a dash of lemon juice (optional).
- Serve hot.
Notes
Nutrition
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