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A simple yet flavorful potato and tomato curry, perfect for a comforting weeknight meal. This North Indian staple is quick to make and pairs beautifully with hot puris or rotis. A true taste of home-style cooking.
For 4 servings
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Then, add the hing and stir for a few seconds.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to prevent the spices from burning.
Pour in the tomato puree and mix well. Increase the heat to medium and cook the masala, stirring occasionally, for about 6-8 minutes until it thickens and you see oil separating from the sides.
Add the crumbled boiled potatoes and salt. Gently mix to coat the potatoes with the masala. Sauté for 2 minutes, allowing the potatoes to absorb the flavors.
Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil. Once boiling, reduce the heat to low.
Cover the pan and let the curry simmer for 8-10 minutes. During this time, use the back of your spoon to gently mash a few potato chunks against the side of the pan. This will naturally thicken the gravy.
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A simple yet flavorful potato and tomato curry, perfect for a comforting weeknight meal. This North Indian staple is quick to make and pairs beautifully with hot puris or rotis. A true taste of home-style cooking.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 206.43 calories per serving with 4.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with fresh chopped coriander leaves. Let the sabzi rest for 5 minutes before serving to allow the flavors to meld.
For a satvik or Jain version, skip the onion and ginger-garlic paste. Temper cumin seeds in oil, add tomatoes and spices, and proceed with the recipe. The flavor will be more tomato-forward and equally delicious.
Stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end for a richer, creamier gravy.
Add 1/2 cup of boiled green peas (matar) along with the potatoes for extra texture and sweetness.
For extra heat, add 1/4 teaspoon of black pepper powder along with the garam masala at the end.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers.
Both potatoes and tomatoes contribute to the Vitamin C content, which is essential for a strong immune system and healthy skin.
Spices like cumin and hing (asafoetida) are known for their digestive properties, helping to prevent bloating and indigestion.
Potatoes are a great source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
One serving of Aloo Tamatar Sabzi (approximately 1 cup or 335g) contains around 250-300 calories, depending on the amount of oil used.
Yes, it is a relatively healthy, home-style dish. It's rich in carbohydrates from potatoes for energy, and vitamins and antioxidants from tomatoes and spices. To make it healthier, use minimal oil.
Absolutely! This dish is often prepared without onion and garlic for religious festivals or as a 'satvik' meal. Simply skip those ingredients and proceed with the recipe. The taste will be slightly different but still delicious.
This curry pairs exceptionally well with hot, fluffy puris. It also goes great with roti, paratha, or plain steamed rice.
Leftover Aloo Tamatar Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.
Yes, you can use finely chopped fresh tomatoes instead of puree. You will need to cook them a bit longer, until they become soft and mushy and release oil.