Aloo Tamatar Masala (Spiced Potato and Tomato Curry)

Name: Aloo Tamatar Masala (Spiced Potato and Tomato Curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 6 medium potatoes, roughly chopped; 5 medium tomatoes, finely chopped; 2 tbsp sunflower oil; 2 clove garlic cloves; 2.5 cm fresh ginger, peeled and finely chopped; 1 green chilli, thinly sliced; 1 tsp black mustard seeds; 7 curry leaves; 1 tsp garam masala; 1/2 tsp chilli powder; 1/2 tsp ground turmeric; 1 tsp salt; 200 ml water; 1 handful fresh coriander leaves

A comforting and vibrant North Indian classic featuring tender potatoes simmered in a tangy, spiced tomato gravy. This easy-to-make vegetarian dish is perfect for a quick weeknight dinner served with warm rotis or fluffy basmati rice.

Servings4 Portions

Prep Time15 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

medium potatoes, roughly chopped
6
medium tomatoes, finely chopped
5
sunflower oil
2 tbsp
garlic cloves
2 clove
fresh ginger, peeled and finely chopped
2.5 cm
green chilli, thinly sliced
1
black mustard seeds
1 tsp
curry leaves
7
garam masala
1 tsp
chilli powder
0.5 tsp
ground turmeric
0.5 tsp
salt
1 tsp
water
200 ml
fresh coriander leaves
1 handful

Step-by-Step Instructions

Place the roughly chopped potatoes in a large pan of water. Bring to a boil over medium-high heat and cook for 10-15 minutes until just tender (a knife should easily pierce through). Drain and set aside.

Heat the sunflower oil in a large frying pan over low heat. Add the black mustard seeds; once they begin to pop, add the curry leaves, sliced green chilli, garlic, and ginger. Sauté for about 1 minute until the aromas are released.

Stir in the chopped tomatoes, cover the pan, and cook for 10 minutes until the tomatoes become soft and mushy.

Add the garam masala, chilli powder, ground turmeric, and salt. Mix well and cook for another minute to toast the spices before adding the cooked potatoes.

Pour in 200ml of water, cover, and simmer for 10 minutes until the potatoes are completely tender and have absorbed the flavors. Mash a few of the potatoes with a masher to thicken the gravy, leaving the rest whole. Garnish with fresh coriander leaves to serve.