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A simple, comforting potato and tomato curry with a thin, flavorful gravy. This North Indian classic is perfect for a quick weeknight meal, best enjoyed with hot rotis or steamed rice.
For 4 servings
Temper Spices and Sauté Onions
Cook the Tomato Masala
Simmer the Potatoes
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A simple, comforting potato and tomato curry with a thin, flavorful gravy. This North Indian classic is perfect for a quick weeknight meal, best enjoyed with hot rotis or steamed rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 213.75 calories per serving with 4.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and Garnish
Add 1/2 cup of green peas along with the potatoes for an Aloo Matar Tamatar curry.
For a richer, creamier gravy, stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking.
Add 200g of cubed paneer or a cup of boiled chickpeas in the last 5 minutes of simmering for a protein boost.
Add 1/4 cup of whisked yogurt after the tomato masala is cooked. Cook on low heat, stirring continuously, until oil separates again for a tangy flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory properties.
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy, keeping you feeling full and active for longer.
Spices like cumin, ginger, and asafoetida (hing) are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve overall gut health.
One serving of Aloo Tamatar Salan contains approximately 200-220 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used and the size of the potatoes.
Yes, it is a fairly healthy, home-style dish. It's plant-based, rich in vitamins from tomatoes, and uses whole spices with digestive benefits. Potatoes provide complex carbohydrates for energy. To make it even healthier, you can minimize the oil and control the salt content.
The easiest way is to mash a few cooked potato cubes directly in the pan. Alternatively, you can add a teaspoon of besan (gram flour) while sautéing the onions, or blend a tablespoon of cashews with the tomatoes for a richer, thicker gravy.
Absolutely. For a 'satvik' or Jain version, simply omit the onion and ginger-garlic paste. You can increase the amount of hing slightly and add a pinch of ginger powder with the other spices to compensate for flavor.
This curry pairs wonderfully with Indian flatbreads like hot rotis, phulkas, parathas, or puris. It also goes very well with steamed basmati rice or jeera rice.