Tari wale aloo tamatar was the favourite aloo (potato) preparation in my home and hence I have a soft corner for it.
Tari wale aloo tamatar Potatoes are cooked in umpteen ways in India and around the world, each one more delicious than the other.
They go so well with rotis, pooris or parathas. They are a staple side dish as well.
Cooked dry, with light gravy or in a curry, they are versatile and can be made in so many different ways.
Today, I share a recipe which is really simple to make and can be whipped up in 10 if you have boiled potatoes at hand.
It is delicious and almost like soul food for me. When I went to Agra few years ago, I ended up having it in a lot of places instantly making me nostalgic.
After all, I do originally belong to UP and a lot of what I make at home has influences of that state's cuisine.
This potato curry does not need onion, ginger and garlic.
Hence it is also made as vrat food or prasad for Navratri, Diwali, Maha Shivratri, Janmashtami and other times.
Why You'll Love this Recipe
1. So easy and quick: This is such a delicious and quick potato curry or sabzi and comes together in no time.
There were so many times when I made it for a quick lunch. By the time, I was done with making rotis or rice, the curry was ready.
2. Newbie friendly: My son in college makes it easily and so can any beginner cook. Really foolproof with barely any steps.
3. Soul satisfying: I have grown up eating this delicious in a homestyle way curry. It signifies the taste of my childhood home.
4. Easy ingredients: Basically you need potatoes and tomatoes which most of us have in our pantry. Spices used are standard Indian spices.
Variations and Substitutions
1. This is a vegan recipe that is also gluten free if you don't use asafoetida.
2. You can use ghee in place of oil for frying the spices for a richer taste.
3. You can also add boiled peas to this for a tasty version.
4. Aloo tamatar can be used as a base curry and other boiled vegetables like cauliflower, carrots, mushroom, broccoli could be added to this curry.
5. You could also add paneer, tofu, boiled chickpeas to make this curry protein rich.
1. Potatoes: 3 medium-sized boiled potatoes are used in this curry. You can make it from raw potatoes too, but it will take more time.
2. Tomatoes: 2 large, ripe tomatoes are finely chopped and used here. They form the gravy base of this curry.
3. Spices: Cumin seeds, asafoetida (optional), mustard seeds (optional) along with garam masala, ground coriander, turmeric powder and cayenne are used.
4. Oil: 2 tsp. vegetable oil or mustard oil is used for tempering the spices.
5. Salt: About half a tsp. salt is used in the curry.
6. Chopped cilantro: It is used for final garnish and tastes so good.
Chop the potatoes and tomatoes and keep aside.
You can use raw potatoes too. In this case, peel them and chop into pieces.
Heat oil in a pan/kadhai. Add in mustard seeds (optional) and cumin seeds. Wait for them to sputter.
Now add in the asafoetida. Fry for 15 seconds. Add in the tomatoes and some salt.
Let the tomatoes soften, release their water and cook. Add a little water if needed.
Once they are mushy, add the turmeric, ground coriander, garam masala, cayenne and salt and tip in the potatoes. Mix well.
Cook for a couple of minutes.
Add some water for a slight gravy. Cover and cook for a few minutes more.
If using raw potatoes, you may need about 10 minutes. For boiled potatoes, you only need about 5 minutes to incorporate the flavors.
Now taste and adjust the seasoning. Your aloo tari recipe or aloo tamatar is ready. Add more water if you like slightly more curry.
The curry will be runny. You can smash cooked potatoes with the back of a ladle to slightly thicken the curry.
Serve hot, garnished with chopped cilantro. It tastes so good.
1. Made with boiled potatoes, it gets done very quickly. Otherwise, you can use raw potatoes.
2. If you wish to boil potatoes separately, you can do that in a pan with water. It takes about 15-20 minutes for medium potatoes.
You can also use a manual pressure cooker or Instant pot.
3. You can mash the potatoes a bit to make a slightly thick curry.
4. You can also make it dry by avoiding the use of any water.
5. This is perfect with rotis, pooris and parathas and is the easiest curry to get right.
6. Adjust the spices to taste especially the cayenne if you don't like much heat.
7. I normally don't use mustard seeds, but you can in this recipe.
1. This aloo tamatar sabzi is a staple curry that goes really well with parathas, pooris, rotis, kachoris or even boiled rice.
3. You can also pair this with dal tadka, rotis and a nice salad.
4. It is perfect when paired with pooris for a festive meal along with halwa.
Here's the recipe card
📖 Recipe Card
Tari wale Aloo Tamatar Recipe | Easy Potato curry
- Chop the potatoes and tomatoes and keep aside. Heat oil in a pan/kadhai. Add in mustard and cumin seeds. Wait for them to sputter.
- Now add in the asafoetida. Fry for a minute. Add in the tomatoes and some salt. Let the tomatoes soften, release their water and cook. Add a little water if needed.
- Now add the turmeric, garam masala, cayenne and salt and tip in the potatoes. Mix well. Cook for a couple of minutes.
- Add some water for a slight gravy. Cover and cook for a few minutes more. Now taste and adjust the seasoning. Your tari wale aloo tamatar is ready.
- Serve hot, garnished with coriander leaves.
Simple, home cooked food that is yummy. You can also have this with rava idlis or with boiled rice.
If you like this tari wale aloo ki sabzi, I request you to leave a * star rating either on the recipe card or in the comments. Thanks.