Aloo Tamatar Salan
A simple potato and tomato curry with a light, spiced gravy that feels right at home with roti, puri, or rice. Soft potatoes soak up the tangy tomato base, while everyday spices keep the flavor warm and comforting.
For 4 servings
- boil · ~12 min
Boil the potatoes.
Add the potato cubes to a pot with enough water to cover and boil until just tender, 10 to 12 minutes. Drain well and keep aside.
TIPDo not overcook the potatoes or they will break down too early in the gravy. - saute · ~6 min
Cook the cumin and onion.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 20 to 30 seconds.3.Add onion and cook until soft and lightly golden, 4 to 5 minutes. - saute · ~7 min
Add the aromatics and tomatoes.
1.Add ginger, garlic, and green chili.2.Cook for 1 minute until fragrant.3.Add tomato and mix well.4.Cook until the tomato turns soft and pulpy, 5 to 6 minutes.TIPMash the tomatoes with the back of the spoon as they soften to make a smoother salan. - saute · ~1 min
Add the ground spices.
Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 30 to 40 seconds on low heat.
TIPKeep the heat low once the spice powders go in so they do not scorch. - simmer · ~12 min
Simmer the salan.
1.Add the boiled potatoes and toss gently in the masala.2.Pour in water and stir well.3.Bring to a gentle simmer.4.Cook uncovered for 10 to 12 minutes until the gravy slightly thickens and the potatoes absorb the flavor. - garnish
Finish with coriander leaves.
Sprinkle in the chopped coriander leaves and give the curry a gentle stir.
- serve
Serve hot.
Serve Aloo Tamatar Salan hot with roti, puri, paratha, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potato cubes only until just tender; they should hold their edges before going into the gravy.
- 2Let the cumin crackle fully in the oil first, or the salan will miss that warm, toasty base note.
- 3Cook the tomatoes until they look pulpy and the oil starts separating slightly for a fuller-tasting gravy.
- 4After adding the boiled potatoes, stir gently so the cubes stay intact and do not turn mushy.
- 5Simmer uncovered to reduce the gravy naturally; this helps the potatoes absorb the tomato-spice flavor.
- 6This curry tastes even better after a short rest, as the potatoes soak up the tangy masala.
- 7If reheating leftovers, add a splash of water because the potatoes will continue to thicken the salan.
Adapt it for your goals.
No-onion
Skip the onion for a lighter, simpler aloo tamatar with a brighter tomato-led gravy.
jainJain
Omit onion, garlic, and ginger; use only tomato, green chili, cumin, and dry spices for a Jain-friendly version.
spicierSpicier
Increase green chili or red chili powder for a sharper heat that pairs especially well with puri or paratha.
thicker gravyThicker-gravy
Lightly mash a few potato cubes into the simmering curry to create a more coating, homestyle salan.
Why this is on our healthy list.
Vegetable-Based Comfort Dish
Potatoes and tomatoes make this curry a simple plant-based meal built from everyday vegetables rather than heavy cream or butter.
Rich in Tomato Antioxidants
The generous amount of cooked tomato adds beneficial plant compounds along with bright acidity that keeps the dish feeling lighter.
Digestive Spice Support
Ginger, garlic, cumin, and coriander bring aroma and may help make a simple potato curry feel easier to digest.
Frequently asked questions
You can, but the curry will take longer and the potatoes may cook unevenly. Boiling first helps them stay tender and absorb the masala better.
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