Aloo Tamatar Ki Subji
Experience the comforting flavors of authentic Indian cuisine with this irresistible recipe for *Aloo Tamatar Ki Subji*. This easy-to-make potato and tomato curry is a perfect blend of velvety potatoes simmered in a fragrant tomato-onion base enriched with aromatic spices like cumin, turmeric, and garam masala. Enhanced with the zing of fresh ginger, garlic, and green chili, this vegetarian dish is a crowd-pleaser that pairs beautifully with fluffy roti or steaming basmati rice. Ready in just 45 minutes, this hearty one-pot meal is ideal for weeknight dinners or casual gatherings. Garnished with fresh cilantro, every spoonful is a burst of flavor that celebrates the simplicity and depth of traditional Indian cooking. Keywords: Aloo Tamatar Ki Subji, potato and tomato curry, Indian vegetarian recipe, easy curry recipe, traditional Indian dish.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Tomatoes
- 1 medium Onion
- 1 inch piece Ginger
- 3 cloves Garlic
- 1 Green Chili
- 2 tablespoons Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1.5 teaspoons Coriander Powder
- 0.5 teaspoon Garam Masala
- 1 teaspoon Salt
- 2 tablespoons Cilantro (Coriander Leaves)
- 2 cups Water
Instructions
Peel and chop the potatoes into medium-sized cubes. Finely chop the tomatoes and onion. Mince the ginger, garlic, and green chili.
Heat the oil in a medium-sized pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion to the pan and sauté until it turns golden brown.
Add the minced ginger, garlic, and green chili, and sauté for another minute until aromatic.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 1-2 minutes.
Add the cubed potatoes to the pan and stir to coat them with the spice mixture.
Pour in 2 cups of water, cover, and let it simmer for about 15-20 minutes or until the potatoes are tender. Stir occasionally and check the consistency, adding more water if needed.
Once the potatoes are cooked, add garam masala, and give it a final stir.
Garnish with freshly chopped cilantro and serve hot with roti or rice.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 27.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5736 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
