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Aloo Tamatar Sabzi - North indian Potato curry made in the pressure cooker,served with Pooris and Kachories during festivals and fasts.
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Tariwale Aloo Tamatar Sabzi | Potato & Tomato Gravy

Aloo Tamatar Sabzi - North indian Potato curry made in the pressure cooker,served with Pooris and Kachories during festivals and fasts.
Course Curry
Cuisine Indian
Keyword Tariwale Aloo Tamatar Sabzi
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 27kcal
Author Chhavi

Ingredients

  • 4-5 Medium Potatoes 1 lbs or ½ kg
  • 4-5 Large Tomatoes- roughly chopped 1 lbs or ½ kg
  • 1 tablespoon Mustard Oil
  • 1 tablespoon Coriander Powder
  • ¼ teaspoon Methi Seeds About 6-8 seeds
  • 1 teaspoon Cumin Jeera
  • 1 teaspoon Chilli Powder Kashmiri Chilli or Paprika
  • ¼ teaspoon Asafoetida Hing
  • 1 teaspoon Turmeric
  • 1 Cup Water
  • ½ teaspoon Black Salt
  • Salt to Taste
  • ¼ cup Chopped Coriander

Instructions

  • Boil the Potatoes.
  • Pressure Cooker- Submerge the potatoes in water.Pressure Cook for 3-4 whistles
  • Instant Pot- Submerge the potatoes in water. Pressure Cook on HIGH for 8 minutes.5 NPR- wait for 5 minutes before Quick releasing the pressure.

Stove Top Recipe

  • Heat the oil in a large pan or a wok or Kadhai.
  • Once it is hot,add the Methi seeds and Jeera. Next, add in the asafetida, Turmeric, chili powder and Coriander powder. Mix it up with a Ladle and roast for about 10-20 seconds.
  • Add the Chopped tomatoes along with their juices. Cook for 2 minutes.
  • Add the potatoes, salt and water. Cover it and let it simmer for 10 minutes.
  • Mash some of the potatoes to give more body and thickness to the gravy.
  • Test the salt.Add more if required.
  • Garnish with coriander and serve with Pooris/Roti or rice.

Instant Pot Recipe

  • Select the SAUTE setting.Add the oil to the inner pot.
  • Once it is hot,add the Methi seeds and Cumin(Jeera).Next, add in the asafoetida,Turmeric,chilli powder and Coriander powder.Mix it up with a Ladle and let it splutter for 10 seconds.
  • Add the Chopped tomatoes along with their juices. Saute for 2 minutes.
  • Add the quartered boiled potatoes, salt and water.Cancel the SAUTE setting,select PRESSURE COOK,close the lid,set to SEALING Postion and pressure cook on HIGH for 6 minutes.Release pressure.
  • Test the salt.Add more if required.
  • Garnish with coriander and serve with Pooris/Roti or rice.

Video

Notes

Tips
After the curry is cooked, mash it a bit with a heavy spoon or a masher. This will add thickness to the gravy.

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg