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ALOO TAMATAR KI SUBJI / POTATO TOMATO CURRY

Aloo tamatar ki subji or Potato tomato curry is a dish from North Indian cuisine. Simple and simply delicious recipe made with potato, tomato, some Indian spices. Best served with Poori, but can be served with Roti, Paratha or even Khichdi. I like to serve Aloo tamatar ki subji with Sweet and tangy khadhi, Masoor dal khichdi, and Spinach poori.
ALOO TAMATAR KI SUBJI / POTATO TOMATO CURRY 

ALOO TAMATAR KI SUBJI / POTATO TOMATO CURRY
Course: Main course
Cuisine: Indian
Keyword: aloo tamatar ki subzi, potato tomato curry
Diet: Vegetarian
Method: Instant Pot/Pressure Cooker/Stove top
Servings: 3 – 4 
Author: Jyoti Behrani

Prep Time
5 min
Cook Time
5 min
Total Time
10 min

Ingredients:
3 medium size potatoes, peeled and chop into big chunks 
1/2 – 3/4 cup water (or as needed)
2 TBSP tomato puree/sauce
1/2 TBSP coriander powder
1 TSP turmeric powder
1 TSP red chili powder (optional)
1 green chili, chopped
1 TSP ginger, chopped
Salt to taste
Handful of fresh coriander for garnish

For Tempering
1/2 TBSP cumin seeds
Pinch of asafoetida or hing
2 TBSP oil

Instructions for Instant Pot Cooking:
Step 1: Turn on saute mode, add oil, cumin seeds, asafoetida, saute for a min. 
Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well. Switch to Pressure cook mode for 2 min. Let pressure release naturally, around 10 min.
Step 3: After the pressure has released, mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!!

Instructions for Pressure Cooker Cooking:
Step 1: On a high heat, in a pressure cooker add oil, cumin seeds, asafoetida, saute for a min. 
Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well. Close the pressure cooker, after the first whistle, lower the heat to low and cook for 2 min. Let pressure release naturally, around 10 min.
Step 3: After the pressure has released, mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!!


Instructions for Stove top Cooking:
Step 1: On a high heat, in a pot add oil, cumin seeds, asafoetida, saute for a min. 
Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well, bring it to a rolling boil. Cover the pot with a lid, lower the heat to low and cook for 5 – 10 min or until potatoes are cooked. 
Step 3: When done mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!!

Note(s):

  1. Adjust the consistency of the potato curry, add more water if desired. For thick gravy,  mash few potatoes, which will give this curry a thick consistency.
  2. Spices can be adjusted as per taste.
  3. Fresh tomato puree can be used instead of can tomato puree/sauce.

Jyoti Behrani

Hello!! Welcome to my blog, my journey Living Smart and Healthy! Cook with me easy and authentic Indian food and around the globe. Will be sharing tips and tricks on easy authentic cooking, without spending hours in the kitchen or comprising on authentic flavors. Keeping things simple and healthy is what I am all about. Life is simple, so lets keep cooking simple too!!

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