Aloo Tamatar Sabzi
Tender potato chunks simmered in a tangy tomato gravy with gentle spices. This homestyle North Indian sabzi is the ultimate comfort food, ready in 30 minutes and perfect with roti or puri.
For 4 servings
- prep · ~12 min
Boil the potatoes.
1.Place cubed potatoes in a pot, cover with water, and bring to a boil.2.Cook until fork-tender, about 10-12 minutes. Drain and set aside. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat until shimmering.2.Add cumin seeds and let them crackle for 30 seconds.3.Add slit green chilies and grated ginger, sauté for 30 seconds until fragrant. - saute · ~8 min
Cook the tomato masala.
1.Add chopped tomatoes to the pan and stir well.2.Sprinkle turmeric powder, red chili powder, and coriander powder.3.Cook until tomatoes soften and oil starts to separate, about 6-8 minutes.TIPMash the tomatoes gently with the back of your spoon as they cook for a smoother gravy. - simmer · ~7 min
Combine potatoes and simmer.
1.Add the boiled potato cubes and salt to the tomato masala.2.Pour in 1 cup of water and stir gently to coat the potatoes evenly.3.Simmer on low heat for 5-7 minutes, letting the gravy thicken and flavours meld. - garnish · ~2 min
Finish and serve.
1.Sprinkle garam masala and chopped coriander leaves on top.2.Turn off the heat and let it rest for 2 minutes before serving.TIPA pat of butter on top just before serving adds richness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil potatoes until just fork-tender to avoid them crumbling in the gravy.
- 2Let the tomato masala cook until oil visibly separates for deep flavor.
- 3Mash a few potato cubes into the gravy to naturally thicken it.
- 4For a tangier sabzi, add a squeeze of lemon juice right before serving.
- 5Use ghee instead of oil for a richer, more authentic taste.
- 6Leftovers taste even better the next day as flavors meld — refrigerate in an airtight container.
Adapt it for your goals.
Protein boost
Add a cup of boiled chickpeas or paneer cubes along with the potatoes for a more substantial meal that also adds protein.
low oilLow-oil
Reduce oil to 1 tsp and dry-roast the cumin seeds before adding tomatoes; use a non-stick pan to prevent sticking.
veganVegan
Use oil instead of ghee and skip the butter garnish; the recipe is naturally vegan as written.
Why this is on our healthy list.
Rich in Vitamin C
Tomatoes and green chilies provide vitamin C, which supports immune function and iron absorption.
Good Source of Potassium
Potatoes are naturally high in potassium, which helps maintain healthy blood pressure levels.
Anti-inflammatory Spices
Turmeric and ginger contain compounds with anti-inflammatory properties that may support joint health.
Frequently asked questions
Yes, use 1.5 cups of canned crushed tomatoes and reduce the water to 1/2 cup since canned tomatoes have more moisture.
