A lip smacking, no onion, no garlic, one pot potato curry that’s made with tomatoes and minimal spices. This side dish tastes best with parathas and pooris
This delicious potato curry made with tomatoes and minimal spices remains a firm favorite no matter the season and reason! This Bengali aloo tamatar ki sabji falls in my top five most comforting meals. Not only is it lip smacking yummy, but it is absolutely a breeze to make too. While this recipe is how we make it at home, I am sure every Indian home has it’s own version. After all, potatoes are a staple Indian vegetable and are widely consumed too. This curry is make in ghee, in a tempering of mustard and cumin seeds. And when it comes to masalas, it only has got turmeric and chili powders in it! Therefore, this is one of my most basic, homestyle recipes that I am sharing with you here. Also, since it is lightly spiced, making the Bengali aloo tamatar ki sabji in ghee is recommended.
However, if you’d like to make a vegan version of this curry, you could use any neutral smelling oil of your choice. The beauty of this potato recipe is that, you could make it on an ordinary day as well as for an occasion. When not in the mood to cook elaborate you could pair this aloo tamatar with rotis or parathas. And when making it for a festival or a special occasion, pooris would be a great choice. We paired this delicious side dish with some theplas that I brought back from Mumbai on my recent trip and we loved it. In fact so much so that, we wished there was more! 🙂
You may also like,
Aloo peyaj bhaja (Bengali aloo bhaja)
Bengali aloo posto (potatoes with poppy seeds)
Serving suggestion
This Bengali aloo tamatar ki sabji tastes best with Indian flatbreads. Like I mentioned, rotis, parathas, pooris would be my top choices. Also, you could have this sabji as a side dish for breakfast and your lunch/dinner. Furthermore, since this is a no onion, no garlic recipe it is perfect even to make it on days you prefer to have your food without these vegetables. However, more importantly, you can always make this vegetarian recipe for quick and delicious meal. This one works for me, especially, when I am back from my travels and crave something comforting. Also, this is a yummy lunch box recipe and also something that everyone loves. After all don’t we all love potatoes?
There are absolutely no tricks and tips for this recipe, it is a pretty straight forward one. And once you’ve made it, I am sure you are going to be making it many more times. So, if you do happen to make this delicious potato recipe, I’d love to know how you enjoyed it. You can share your feedback in the comments section below or share your food pictures with me over on Instagram. For now, here goes the recipe.
Eat hearty!
Bengali aloo tamatar ki sabji
Equipment
- Shallow cooking pot with lid
Ingredients
- 500 g potatoes boiled & cubed
- 200 g tomatoes chopped
- 1 tbsp ginger freshly grated
- 2 fresh chilis finely chopped
- 1 dried chili
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp asafoedita hing
- 1 tbsp turmeric
- 1 tsp chili powder
- 1 tsp Kashmiri chili powder for the color
- 3-4 tbsp coriander leaves finely chopped
- 6-7 curry leaves
- 1 tsp jaggery
- 2 tbsp ghee
- 1 tbsp oil
- salt to taste
Instructions
- Heat the cooking pot with the ghee and oil and throw in the mustard seeds and cumin seeds. Once the mustard seeds crackle, add the hing, dried chili, curry leaves and grated ginger
- Once fragrant, add the turmeric and chili powders, stir them in the oil quickly and next add the tomatoes. Cover and cook over medium until the tomatoes turn mushy, then add the salt and jaggery
- If the pot dries out, add splashes of hot water and then add the potatoes. Mix throughly, add 1½ cups of hot water, cover and cook for 7-8 minutes
- Remove the lid and break and mash a few potatoes (this helps to thicken the consistency of the curry), check for salt and adjust if needed. When done, remove from heat and add the coriander leaves
- Mix evenly and serve your delicious Bengali aloo tamatar sabji with rotis, parathas and/or pooris. Enjoy!
Notes
- The jaggery helps balance out the tartness from the tomatoes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
