There are always days when you would either not want to cook or don’t want to put in the effort of thinking ‘what to cook today’. On such gloomy days, you can make aloo tamatar curry and get the most out of a home-cooked meal. With this mom-style recipe and some handy tips, you can get the hot bowl of sabzi in about 30 minutes.
No matter where you travel across the world, which fine-dining restaurants you try, or enlist your global favourites, there’s hardly a meal that comes close to maa ke haath ka khana. Prepared with sheer love, after a long, tiring day, it’s only natural to miss the comfort of mom’s home-cooked food. And on the days when you’re missing home or want to prepare a quick dish, go for aloo tamatar curry.
By spending just about half an hour in the kitchen, you can make the nostalgic curry at home. And the best part is its simplest ingredients. Potatoes, tomatoes, ginger, green chillies, and a blend of spices are all that’s required to make the classic aloo tamatar ki sabzi, just like how your mom must’ve made it for you on a Sunday afternoon.
You can pair slightly tangy sabzi with fluffy puris, soft rotis, or freshly prepared jeera rice. Serve with a bowl of raita and your favourite achaar, and you’ll be transported to the carefree childhood days. Follow this step-b
Read MoreRinse the potato, peel it and chop it into small pieces. Soak the pieces in a bowl filled with water to prevent the potatoes from turning brown.
Wash the tomatoes, chop, and blend to make a smooth puree. Finely grate the ginger and chop the green chillies. Set the prepared ingredients aside.
Start by preparing the tadka. Heat some oil and add cumin seeds. Once they splutter, add asafoetida.
Next, add the grated and green chillies and sauté. Add the chopped tomatoes and cook for a couple of minutes.
Mix in turmeric powder, red chilli powder, and coriander powder. Let the mixture cook for about five minutes. Remember to keep stirring till you get a pulpy gravy.
Once the gravy is of the desired consistency, transfer it to a pressure cooker. Add the chopped potato pieces, salt, and about two cups of water.
Pressure cook the curry for about 2-3 whistles. Let the pressure release naturally, and then have a taste of the sabzi.
The potatoes should be fully cooked with a beautiful red hue. To give the sabzi mom’s magic, mash the potatoes with the back of a spoon and stir the gravy. This releases the starch from the potatoes and thickens the gravy.
Cook the aloo tamatar curry on low heat for a couple of minutes, add garam masala, and chopped coriander leaves.
Once aromatic, turn off the heat and serve with a freshly prepared phulka, jeera rice, or even puris.
The distinct red colour of the gravy of aloo tamatar sabzi usually comes from ripe tomatoes and red chilli powder. If you want to give the curry a vibrant red colour, add Kashmiri red chilli powder.
If you’ve already mashed some potatoes and mixed them in, you can let the gravy simmer without a lid for a little more time until the water evaporates.
Of course. Aloo tamatar curry is highly versatile. It tastes amazing and gets even healthier when more vegetables like peas and paneer are added.
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