Aloo tamatar ki sabzi in pressure cooker

Aloo tamatar ki sabzi – potatoes in thin, spicy, flavorful gravy. This punjabi aloo curry is made in pressure cooker.

It has thin yet spicy, delicious gravy. It has slight tangy taste from tomatoes. Addition of anardana powder adds slight sweetness. Also it adds tang to the dish.

Any potato side dish goes well with puri. So the same day I also made masala puri to go with this. We had it as a lunch on Sunday.

Potato is the one vegetable that everyone likes it. I always go for food shopping on Saturdays only. So there are many time when I don’t see any vegetables in my fridge. That time any potato dish comes handy.

This aloo tamatar ki sabzi is very simple and easy to make. This is regularly cooked in North Indian kitchens. In this recipe, I have added little onions as well. But you can skip that if you want. I have already shared no onion no garlic version of aloo curry.

Check out other potato curry recipes
Baby potato curry  // Dum aloo  //  Lasaniya batata  //  Batata nu rasawalu shaak  //  Aloo matar

How to make aloo tamatar ki sabzi (Step by Step Recipe with Photos):

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1) Heat the oil in a pressure cooker on medium heat. Once hot add chopped onions. Sprinkle little salt and mix to speed up the process.

2) Cook till onions are soft and translucent.

3) Then add ginger paste, garlic paste and green chili.

4) Saute for a minute. Or till the raw smell of ginger garlic goes away.

5) Then add chopped tomatoes and mix.

6) Cook till tomatoes are soft and mushy.

7) Then add remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder.

8) Mix well and cook for 2 minutes. You will notice few specks of oil on top.

9) Add cubed potatoes.

10) Stir well.

11) Add water. Cover the cooker with lid, put the weight on.

12) Pressure cook it for 2 whistles. Then turn off the stove. Let the pressure go down by itself. Then open the lid. Check the potato by inserting a knife, it should be soft and tender.

13) Mash few potatoes using back of the spatula. It helps to thicken the gravy.

14) Again turn the heat on medium and let it simmer for 2-3 minutes. You can skip this step, if the gravy consistency is good for you.

15) Add garam masala and kasoori methi.

16) Stir well. Turn off the stove.

17) Lastly add chopped cilantro leaves.

18) Mix well and let it rest covered for 5 minutes. Then it is ready to serve.

Last 5 minutes resting time is required/must. So do not skip it. By this time, gravy will thicken slightly and potatoes will have some time to firm up.

Serving suggestion: Serve aloo tamatar ki sabzi with puri, masala puri  or paratha or roti/phulka. It can be served with plain rice as well.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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Aloo tamatar ki sabzi (Aloo curry recipe in pressure cooker)

4.5 from 2 votes

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US measuring cups are used (1 cup = 240 ml)

Servings 2 Servings

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons Oil
• ½ cup Onion finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• 1 Green chili chopped finely
• 1 cup Tomato finely chopped
• Salt - to taste
• 1 ½ teaspoons Red chili powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 2 teaspoons Anardana powder (dried pomegranate seeds powder)
• 2 large or 2 cups Potatoes cubed
• 1 ¼ cups Water
• ½ teaspoon Garam masala
• 1 teaspoon Kasoori methi (dried fenugreek leaves) lightly crushed
• 2 tablespoons Cilantro or coriander leaves finely chopped

Instructions

Making aloo tamatar ki sabzi recipe:

• Heat the oil in a pressure cooker on medium heat.
• Once hot add chopped onions. Sprinkle little salt. Cook till onions are soft and translucent.
• Then add ginger paste, garlic paste and green chili. Saute for a minute.
• Then add chopped tomatoes and mix. Cook till tomatoes are soft and mushy.
• Then add remaining salt, turmeric powder, red chili powder, coriander powder and anardana powder.
• Mix well and cook for 2 minutes. You will notice few specks of oil on top.
• Add cubed potatoes. Stir well.
• Add water. Cover the cooker with lid, put the weight on.
• Pressure cook it for 2 whistles. Then turn off the stove.
• Let the pressure go down by itself. Then open the lid. Check the potato by inserting a knife, it should be soft and tender.
• Mash few potatoes using back of the spatula. It helps to thicken the gravy.
• Again turn the heat on medium and let it simmer for 2-3 minutes. You can skip this step, if the gravy consistency is good for you.
• Add garam masala and kasoori methi. Stir well.
• Turn off the stove.
• Lastly add chopped cilantro leaves. Mix well and let it rest covered for 5 minutes. Then it is ready to serve.

Nutrition

Calories: 310kcal | Carbohydrates: 42.1g | Protein: 5.5g | Fat: 14.9g | Saturated Fat: 1.9g | Cholesterol: 0mg | Sodium: 636mg | Potassium: 1284mg | Fiber: 6.1g | Sugar: 6g

*Nutrition information is a rough estimate for 1 serving

Course: Main Course

Cuisine: North Indian,Punjabi

Calories: 310kcal

Author: Kanan

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