Tari wale Aloo Tamatar Recipe | Easy Potato curry

This tari wale aloo tamatar is a UP specialty. I love this simple potato curry. It is delicious and so very easy to make.

Course Main Course | Curry

Cuisine North Indian | Uttar Pradesh | Punjabi

Keyword aloo tamatar, potato curry, potato gravy

recipe aloo tamatar curry

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 142kcal

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. Add minced ginger and cook for a couple of minutes.
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.

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. Sometimes I add ground fennel seeds and pepper to add extra flavor.

7. If making as a fasting recipe, use ghee in the tadka.