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

Aloo tamatar ki sabzi in a bowl served with masala puri.

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.

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

Step By Step Photo Instructions:

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.

Collage of 2 images showing cooking onion in the cooker.

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.

Collage of 2 images showing sauteing ginger, garlic and green chili.

5) Then add chopped tomatoes and mix.

6) Cook till tomatoes are soft and mushy.

Collage of 2 images showing adding and cooking tomatoes.

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.

Collage of 2 images showing adding and mixing spice powders.

9) Add cubed potatoes.

10) Stir well

Collage of 2 images showing adding and mixing potato cubes.

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.

Collage of 2 images showing adding water and cooked curry.

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.

Collage of 2 images showing mashing a few potatoes and simmering.

15) Add garam masala and kasoori methi.

16) Stir well. Turn off the stove.

Collage of 2 images showing adding and mixing remaining spices.

17) Lastly add chopped cilantro leaves.

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

Collage of 2 images showing adding and mixing cilantro.

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. It can be served with plain rice as well.

Did you try this aloo tamatar ki sabzi recipe? I’d love to hear about it! Leave a review in the comment section below.