Aloo Tamatari Recipe (Potatoes Cooked In a Tomato-Based Stew)
Aloo Tamatari Recipe is a quick and easy potato stew made in a tomato-based gravy. With just a few spices that are easily available in any Indian kitchen, and the staples like potato and tomato, this stew comes together in a pressure cooker with minimal effort. It is spicy, warm and comforting and makes a delicious accompaniment to Vegetable Pulao or can also be served with Puris or Lachha Paratha.
Did you know: Potatoes are known be to be packed with phytonutrients that include carotenoids, flavonoids and caffeic acid. These substances are known to help prevent cell damage, help in digestion, heart health, blood pressure and even cancer prevention. Although only 20% of the potato’s nutrition is found in the skin, the skin also has fiber that helps in digestion. Research also says that most of the vitamin C and potassium are found in the potato’s flesh and that’s why it’s best to enjoy every part of the spud.
If you like this recipe, you can also try other gravy recipes such as
4 to 6 Servings
- 3 Potatoes (Aloo) , cubed
- 3 Tomatoes , finely chopped
- 2 tablespoons Ghee
- 1 Dry red chilli
- 1-1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 2-3 cups Water , as required, to cook the potatoes
- Salt , to taste
- Coriander (Dhania) Leaves , as required, chopped (for garnish)
How to make Aloo Tamatari Recipe (Potatoes Cooked In a Tomato-Based Stew)
To begin making the Aloo Tamatari Recipe, first scrub the potatoes clean under running water, taking care to remove all the residual mud from the skins. Then, peel the potatoes and chop them into 1" cubes. Soak them in a bowl of water, while you prepare the other ingredients. This prevents the potatoes from turning black due to oxidisation from exposure.
Wash the tomatoes well and chop them into small pieces. Slit the Kashmiri chilli partially and remove the seeds. This ensures that you get the flavour of the chillies, but not the excessive heat. If you want a spicier curry, please leave the seeds intact. Finely chop the coriander leaves and set them aside as well.
Place a pressure cooker or pressure pan on a low heat. Add the ghee to it and warm it, until it melts. Then, add the cumin seeds, asafoetida and the Kashmiri chilli and lightly saute till the cumin is browned and begins to sputter slightly.
Next, add in the chopped potatoes and toss it around. Sprinkle in the red chilli powder and turmeric. Mix well once again till the potatoes are coated.
Add in the tomatoes and toss for 2 minutes till the tomatoes begin to break down.
Then, add the coriander powder and amchur powder. At this stage also add the salt and toss once more.
Bring the flame up to medium, pour in the water adding more if you need it, and mix well. Close the pressure cooker and allow the potatoes to cook. You can wait for 2 whistles and turn the flame off.
The potatoes should be cooked through, but not mushy. When the pressure has released, open the cooker and mash up a few of the cooked potatoes with the back of a ladle. This helps the gravy thicken slightly.
Mix well, adjust salt and sprinkle the freshly chopped coriander over it.
Revati Upadhya is a writer, avid blogger, die-hard lover of everything food, amateur photographer and self-taught home cook all wrapped in one. With over 7 years of experience in copywriting and marketing communication, Revati chose to distance herself from the corporate life to focus writing and other interests, closer to her heart. Her work has been published in print and on the web, including publications like burrp.com, Conde Nast Traveller, Goa Streets, Mint Lounge, and Huffington Post India. She is the voice behind Haathi Time, a personal blog that chronicles her life in Goa; and Hungry and Excited, her space for food-writing and selling homemade cake.