Aloo Tamatar Salan
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Temper Spices and Sauté Onions
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the cumin seeds and allow them to crackle for about 30 seconds.
- d.Add the hing (asafoetida) and stir for a few seconds.
- e.Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent with light golden edges.
- 2
Step 2
- a.Cook the Tomato Masala
- b.Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- c.Add the turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds.
- d.Pour in the tomato puree and add salt. Mix well.
- e.Cook the masala on medium-low heat for 6-8 minutes, stirring periodically, until it thickens and you see oil separating from the sides of the pan.
- 3
Step 3
- a.Simmer the Potatoes
- b.Add the cubed potatoes to the pan and gently mix to coat them thoroughly with the masala. Sauté for 2 minutes.
- c.Pour in 3 cups of hot water and stir well to combine.
- d.Bring the curry to a rolling boil, then reduce the heat to low.
- e.Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- 4
Step 4
- a.Finish and Garnish
- b.Once the potatoes are cooked, gently mash a few cubes against the side of the pan with your spoon to slightly thicken the gravy.
- c.Sprinkle the garam masala over the curry and stir gently.
- d.Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes for the flavors to meld.
- e.Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, use ghee instead of vegetable oil.
- 2Using ripe, red tomatoes will give the curry a vibrant color and a naturally tangy taste.
- 3To save time, you can use pre-boiled potatoes. If so, reduce the simmering time to 5-7 minutes.
- 4Mash a few cooked potato cubes with the back of a spoon to naturally thicken the gravy without any additives.
- 5This curry tastes even better the next day as the flavors deepen overnight.
- 6Adjust the amount of water to achieve your desired gravy consistency – less for a thicker curry, more for a thinner 'salan'.
Adapt it for your goals.
Add Vegetables
Add 1/2 cup of green peas along with the potatoes for an Aloo Matar Tamatar curry.
Creamy VersionCreamy Version
For a richer, creamier gravy, stir in 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking.
Protein RichProtein-Rich
Add 200g of cubed paneer or a cup of boiled chickpeas in the last 5 minutes of simmering for a protein boost.
With YogurtWith Yogurt
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.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also contribute anti-inflammatory properties.
Provides Sustained Energy
Potatoes are a great source of complex carbohydrates, which provide a steady release of energy, keeping you feeling full and active for longer.
Supports Healthy Digestion
Spices like cumin, ginger, and asafoetida (hing) are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve overall gut health.
Frequently asked questions
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.