This recipe is a celebration of simple, wholesome ingredients coming together to create a deeply satisfying and flavorful Indian curry. The combination of tender boiled potatoes and tangy tomatoes, simmered with a blend of aromatic spices, is a staple in many Indian households for good reason.1 It’s perfect for a comforting weeknight meal or a special weekend feast.
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- 2-3 cups boiled potatoes, cut into cubes
- 2 cups ripe tomatoes, finely chopped or puréed
- 1Tsp ginger, Green chili pest
- 2 green chillies, slit lengthwise
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chilli powder (for color and mild heat)4
- 1 teaspoon coriander powder
- 1/2 teaspoon sea salt (or to taste)
- 1/4 teaspoon rock salt (or black salt), to taste
- 1 pinch hing (asafoetida)5
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons desi ghee
Instructions:
- Prepare the Ghee and Spices: Heat the desi ghee in a heavy-bottomed pan or pot over medium heat. Once the ghee is hot, add the hing and let it sizzle for a few seconds.
- Add the Aromatics: Add the slit green chillies and grated ginger. Sauté for about 30 seconds, or until the raw aroma of the ginger has disappeared. Be careful not to burn them.
- Cook the Tomatoes: Add the finely chopped or puréed tomatoes to the pan. Cook on medium-low heat, stirring occasionally, until the tomatoes soften and the ghee begins to separate from the mixture. This step is crucial for developing the flavor.
- Add the Dry Spices: Reduce the heat to low and add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir the spices into the tomato mixture and cook for 1-2 minutes until fragrant. The low heat prevents the spices from burning.
- Simmer with Potatoes: Add the boiled potato cubes to the pan. Gently stir to coat the potatoes evenly with the spice and tomato mixture.
- Add Water and Simmer: Add about 1 to 1.5 cups of water to the pan, or enough to create your desired consistency. Bring the curry to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 5-7 minutes. This allows the potatoes to absorb all the wonderful flavors.
- Season and Finish: Uncover the pan and add the sea salt and rock salt (or black salt). Stir well. Turn off the heat and stir in the fresh lemon juice.
- Serve Hot: Garnish with fresh coriander. Serve the Aloo Tamatar Sabzi hot with your favorite roti, paratha, or steamed rice. Enjoy the comforting flavors!
Chef’s Tips for Success:
- For a richer flavor, use ripe, red tomatoes. If your tomatoes aren’t very tangy, you can add a small amount of dried mango powder (amchur) along with the other spices.
- Don’t overcook the potatoes when boiling them; they should be firm enough to hold their shape when added to the curry.
- Adjust the heat by using more or fewer green chillies and Kashmiri red chilli powder. Kashmiri red chilli is primarily for color, so you can substitute it with a spicier red chilli powder if you prefer.
- The black salt (or rock salt) adds a unique, tangy, and slightly sulphurous flavor that elevates the dish. Don’t skip it!
