Aloo tamaar ki Sazji | Shaadi wale Aloo Tamatar ki Sabzi – Potato Curry
Foods And Flavors By Shilpi
Foods And Flavors By Shilpi
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 15 mins Cook time
  • 15 mins Total time
  • 30 mins Aloo tamatar ki sazji
  • potato
  • potatoes
  • 5 medium size Tomato
  • 2 medium size Asafetida or hing
  • 2 pinch Dry fenugreek leaves
  • methi
  • 1 tsp Cumin seeds: 1 tsp Dry red chilly: 2 Grated ginger: 1tsp Ghee or oil: 3tbsp Turmeric powder: ½ tsp Kashmiri lal mirch: 1 tsp Red chilly powder: ½ tsp Coriander powder: 1tsp Cumin powder: ½ tsp Salt to taste Fine chopped coriander leaves for garnishing. Instructions Break boiled potatoes in small pieces with hands and keep it aside. Make tomato puree in mixer and keep it aside. Heat the kadai/wok at medium heat and add dry red chilly, hing, kasoori methi, cumin seeds and grated ginger. Mix them well and cook for few seconds. Be careful do not burn them. Now add turmeric powder and Kashmiri lal mirch powder and mix them well. Now add tomato puree, salt, mix everything and cook till oil is separated from tomatoes. It may take 5-6 minutes, keep stirring after every few minutes to avoid burning. Once oil is separated add cumin powder, red chilly powder and coriander powder and mix them. Add potatoes, saute well and cook them with masala for 3-4 minutes Now add 1 cup of water, mix and cook again for 3-4 minutes Aloo tamatar ki sabji is ready to serve. Garnish it with some fine chopped coriander leaves. Notes 1. Boil potatoes ahead of time and cool them before adding to tomato gravy. If you add hot potatoes they will become too mushy and sabzi will not taste good.2. Here I have used the tomatoes which are not very sour. If you think your tomatoes are very soup decrease the quantity of tomatoes.3. It is very important to cook the tomatoes in spices till oil is separated otherwise you can feel the smell of tomatoes in sabzi.4. After sabzi is completely cooked smash 2 -3 pieces of potatoes with spatula. This will give thickness and taste to the gravy.5. I have added Kashmiri lal mirch to give some color. If you do not like it you can skip it.6. You can make this sabzi semi dry or jhol (runny) according to your choice. 3.3.3077



Log in or Register to write a comment.