• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Curries

    Aloo Tamatar Ki Sabzi

    Published: Aug 10, 2015 · Last Modified: Aug 23, 2022 by Kanan Patel / 9 Comments

    Jump to Recipe Pin Recipe

    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
    Baby potato curry  // 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.

    Aloo tamatar ki sabzi in a glass bowl.

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

    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 !!
    Aloo tamatar ki sabzi | Aloo curry recipe in pressure cooker
    Print Pin Save Saved!

    Aloo Tamatar Ki Sabzi

    4.67 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Aloo tamatar ki sabzi - potatoes in thin, spicy, flavorful gravy. This punjabi aloo curry is made in pressure cooker.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 310kcal
    Servings 2
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 tablespoons Oil
    • ½ cup Red 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 

    • 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
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Similar Recipes

    • Baingan Bharta
    • Sarson Ka Saag
    • Chana Saag
    • Methi Matar Malai
    373 shares
    • Facebook324
    • WhatsApp

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Purni

      August 20, 2015 at 9:45 pm

      Your food is so delicious. I love the step by step pics. I'm a american guju and your site is my number 1 site to cook new items 🙂 Keep up the great work...You should make a hardcover step by step cook book. All indian cook books are to complicated!!5 stars

      Reply
      • Kanan

        August 22, 2015 at 12:16 pm

        Nice to know that recipes are helpful to you.
        well Purni, for cookbook I will need more than 24 hours in my day. so no plans in near future.
        You can come here and print the recipes that you like

        Reply
    2. shilpi

      August 12, 2015 at 3:18 pm

      beautiful colors. I love aloo and make many variation of it. Love your recipe too. Will try soon.

      Shilpi

      Reply
      • Kanan

        August 12, 2015 at 6:32 pm

        Thank you Shilpi. Hope you like it as well,

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry