Bengali aloo tamatar ki sabji
A lip smacking, no onion garlic, one pot potato curry that's made with tomatoes and minimal spices. This side dish tastes best with parathas and pooris
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