Super Easy Indian Potato curry made with spices and tomatoes. This dish is called by many names.It’s called Indian Curried Potatoes, UP ke dubki wale aloo ki sabzi, Aloo Tamatar, Tariwale Aloo. A version of this curry is made in every indian household for festivals- be it Rakhi, Diwali or Holi! I usually make this with Channa Masala or Rajma and pooris. Boiled potatoes are cooked in a roughly chopped tomatoes gravy along with a few choice spices.It is a No Ginger, Garlic or Onion Potato curry. Usually, It’s the easiest to do this in a pressure cooker and that’s why this is also a very easy quick curry. This is the one dish ,armed with which I entered my married life. Really..No Kidding! This Indian Potato curry was the only thing I knew how to make then.. Well that and Maggi..To this day, it’s what I love eating more than anything else in the world. It’s my comfort food, my got to for when I am missing home and mom! My mom made this all the time at home, on literally, every festival with hot pooris. Depending on how you like it, you can make is watery or thick. It’s a tomato based curry which relies mainly on the starch from the boiled potatoes and the copious amount of tomatoes to thicken it up.
Ingredients for Indian Potato curry
Every ingredient added in this dish serves a specific purpose - The Methi Seeds and Coriander give the umami, the tomatoes give it a sour note, the red chillies and turmeric give it the characteristic colour and heat. Here is a list
Boiled Potatoes - I usually boil the whole potatoes in a pressure cooker with 1 teaspoon of salt. I try to wait for it to cool down. Scroll down on my tip to handle hot potatoesTomatoes- Ripe Tomatoes. If you cant find fresh tomatoes, use canned crushed tomatoes.Coriander /Cilantro - Chopped up cilantro.Oil - Mustard Oil is preferred but any other neutral oil will work too. Ghee will not work here.
Spices
for this curry you need these specific spices.They are usually easily available in every indian pantry.
Coriander Seeds/ Coriander PowderMethi SeedsAsafetida - HingCumin - JeeraTurmericGround Red Chilli- Kashmiri mirch or paprikaBlack SaltDried Chilli( optional)
You also get premixed aloo tamatar spices sometimes.If you can get your hands on that, then thats also great. But note that storebought spice mixes can sometimes be very spicy.So always taste it before using. Ground Cumin, Ground Coriander and Turmeric are basic Indian pantry spices.
How to make Indian Potato Curry
Step 1: Boil the potatoes
Either pressure cook in normal pressure cooker or in the instant pot.
Pressure cooker method
Wash and Add the potatoes to the cooker.Add water so that they are almost fully submergerd.Pressure cook for 3-4 whistles. If you are using large potatoes, you might have to cook for more time.
Instant Pot Method
Wash and Add the potatoes to the inner pot of the insteant pot cooker. Add water so that they are almost fully submergerd.Pressure cook for 8 minutes. If you are using large potatoes, you might have to cook for more time.
Step 2: Prep
This step is important because the curry comes toghether quite fast.Have everything prepped as below.
Peel the potatoes and roughly chop them.Mix up all the spices in a small bowl.Chop the tomatoes.
Step 3: Saute
I like to do this step in the pressure cooker but you can do it in a pot too.
Add the oil to the pot.If using mustard oil, wait for it to come to smoking point.Reduce the flame.Add all the spices.Work quickly here.Saute the spices for 4-10 seconds. Make sure it doesnt burn.If it starts to burn, add a splash of water immedietely.Add the tomatoes.Cook for 5-6 minutes till they turn mushy.
Step 4: Cook the Curry
Add the potatoes to the pot.Lightly Crush a few in your hand before adding.This will add thickness to the gravy. Add 1 cup of water. Pressure cook for 1 whistle. or you can let the gravy cook in a pot for 10 minutes. Using a ladle or a potato masher, lightly mash a few potatoes in the curry. Garnish with lots of Cilantro /Coriander.
What to serve Aloo Tamatar Sabzi
This is one dish that can be served with something as simple like rotis or plain rice and also with elaborate sides like- Pooris and Kachoris. In fact, Spicy Tari wale aloo with stuffed kachoris is one the most popular street food in delhi. Aloo Tamatar Sabzi is also made during the Navaratri festival in India, when hindus fast for 9 days - abstaining from Non veg food, Garlic and Onions. This potato curry is 100% Satvick. To make it during vrat replace the normal salt with Sendha Namak.
Tips & Tricks
Here are some simple tips that help me when i am cooking this curry.
If you are using large potatoes, poke holes in them with a sharp knife before boiling.This will make sure the insides are boiled along with the outsidesAfter your boil the potatoes, cut them in half so that they can cool down faster.Also the peels come off easier this way.If you make this curry often, mix the spices toghether and keep in a jar.After you make the curry, use a wooden buttermilk maker or a potato masher to mash the potatoes a little bit.This will thicken the gravy.
Variations
Here are some easy twists to this potato curry
Aloo Matar Curry - Just add peas when you are pressure cooking.Ghiya Sabzi- Substitute potatoes with bottle gaurd chunks to make a healthier curry.Aloo Vadi Sabzi - Add Vadis to the curry right before adding tomatoes.Saute it a bit and continue with the rest of the recipe.
Leftovers & Storing
This curry can stay in the refrigerator for upto a week! Just store it in an air tight container. You can freeze this very comfortably for 3-4 months.Let the curry cool completely before freezing it flat in a zip lock bag.
Serving the Indian Potato Curry
I can eat this with anything! If its a normal day, then serve this with jeera rice or rotis or plain parathas. If you are making this for a festival, then this potato curry is served with pooris.
Complete Indian Feast Plan
Are you planning an indian feast? Maybe a diwali or holie dinner? Then here is a quick way to put it toghether! Start with making this Aloo Tamatar Curry, a kurkure Bhindi fry as a side.Maybe add a quick air fried cauliflower to the mix. Buy store bought rotis or make at home! You can also make plain parathas or pooris at home. Jeera Rice and a Dal or a Chickpeas Curry will make your feast complete. For dessert you can choose between - A Halwa, Kheer or Phirni.OR make an Indian inspired cake! If you are going all out, make these Besan Ladoos at home too!
More Vegetarian Indian Curry recipes
Here are some amazing indian curries that you can try! Instant Pot Matar PaneerPalak PaneerBombay PotatoesPaneer butter MasalaRajma MasalaChanna MasalaPindi Channa Here are some more Vegetarian Indian Recipes for you!
