Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji

This simple Aloo Ki Sabji or Aloo Tamatar Sabji is a potato curry made with tomatoes and a few basic spices. It's a light, satvik dish, no onions, garlic, and heavy seasonings. With minimal ingredients, this vegan Aloo Tamatar ki Sabji recipe is quick and easy to prepare, making it an ideal choice for any day, including Hindu fasting days (vrat).

About Aloo ki Sabji

It's almost impossible to go wrong with potatoes, tomatoes, or their combination. In Indian cuisine, these two vegetables are incredibly easy to work with, yet they create some of the most delicious dishes like easy potato curry. At home, this pairing, as seen in Aloo Tamatar Ki Sabji, results in a comforting and satisfying meal.

I cannot imagine my kitchen without potatoes or tomatoes. No matter what veggies I have, but these two vegetables are quintessential in my kitchen. I make sure I always have the two stocked up. And this aloo tamatar sabzi is my hubby's favorite, it's from Uttar Pradesh his home.

This Aloo ki Sabji is family favorite. I often prepare this whether I'm fasting or not. It's simplicity, with minimal spices and a light, comforting curry, is what makes it special. There are days when you crave a soothing curry, something that's easy to make and not rich and heavy. On those days, this Aloo Tamatar Sabzi is a true savior.

Potatoes, or aloo, are incredibly versatile and convenient, and loved by all. This root vegetable is amazing own it's own but also pairs wonderfully with other veggies and leafy greens like aloo methi, aloo gobi matar, or aloo bhindi.

I typically prepare this Aloo Tamatar Ki Sabji to serve with pooris, often as a breakfast or brunch dish. When not fasting, occasionally I also include onion and garlic. However, since this recipe is specifically for Navratri fasting, I've made it without onion or garlic, seasoning it simply with cumin, red chili powder, and black pepper.

When you prepare Aloo Tamatar ki Sabji this way, it pairs perfectly with other vrat friendly food like Vrat Ki Roti, Singhare Ki Poori, Rajgira Paratha, or Rajgire Ki Poori. I also have another potato-based dish called Vrat Ke Aloo, which is just as delicious and ideal for fasting days.

How to make Aloo ki Sabji

Cook Potatoes

1. Cook potatoes using an Instant Pot (pressure cooker ) or in a pot. Add about 2 cups of water to a stovetop pressure cooker or pan. Rinse the two medium-sized potatoes thoroughly a few times, then add them along with some edible rock salt (sendha namak).
2. Boil the potatoes for 2 to 3 whistles on medium heat. They should be cooked through but not overly soft or mushy.
3. Allow the pressure to release naturally before opening the lid. Remove the cooked potatoes and set them aside to cool.
4. Let the potatoes cool slightly or until they're warm. Then, peel and roughly chop them in large chunks. Note: I just break the potatoes with my hands.
5. Prepare and gather all the ingredients needed for making Aloo Tamatar Sabzi.

Make Aloo Tamatar Ki Sabji

1. Heat 1 tablespoon of oil in a pan. You can substitute the oil with ghee if you prefer.
2. Add 1 teaspoon of cumin seeds and allow them to splutter over low heat.
3. Next, add 3-4 medium-sized chopped tomatoes, green chili, and ginger. Note: Add about 2 cups of finely chopped tomatoes or tomato puree.
4. Sauté the tomatoes, stirring frequently, until they become soft. Cook over medium-low to medium heat.
5. Continue sautéing the tomatoes until they soften and turn mushy.
6. Add ¼ teaspoon of red chili powder, ¼ teaspoon of black pepper, 1 teaspoon of coriander powder, ¼ teaspoon of cumin powder, pinch of turmeric (optional), and edible rock salt to taste. If you’re not preparing the dish for fasting, you can use regular salt instead.
7. Stir and mix well to combine.
8. Now add the roughly chopped boiled potatoes and stir to combine.
9. Add 1 cup of water.
10. Stir and simmer the gravy on low heat for 7 to 8 minutes, or until it thickens slightly.
11. Gently mash a few potato pieces with a spoon to help thicken the gravy.
12. Garnish with chopped coriander leaves and serve the Aloo Tamatar ki Sabji hot with your choice of bread, such as roti, paratha, or puri.

Recipe Card

Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji

Jyoti Behrani

Aloo ki Sabji or Aloo Tamatar Ki Sabji is easy to make and is a mildly spiced dish. It is made with potatoes, tomatoes, a few spices, and herbs. This is a satvik recipe made without onion and garlic.

5 from 1 vote

Print Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine North Indian

Servings 4

Calories 133 kcal

Equipment

• Pressure Cooker

Ingredients

  

1x2x3x

• ▢ 2 medium potatoes or 1 extra large potato
• ▢ 2-3 medium tomatoes ;about 1 cup finely chopped or pureed
• ▢ 1-2 green chili ;adjust to taste
• ▢ ¼ inch ginger ;grated
• ▢ 1 teaspoon cumin seeds
• ▢ ¼ teaspoon red chili powder or cayenne pepper ; adjust to taste
• ▢ 1 teaspoon coriander powder
• ▢ ¼ teaspoon turmeric powder (optional)
• ▢ ¼ teaspoon black pepper powder
• ▢ 1 cup water
• ▢ 1 tablespoon oil or 1 tablespoon ghee
• ▢ Handful of fresh coriander leaves chopped, for garnish
• ▢ sendha namak rock salt, edible and food grade, to taste; or use regular salt or pink salt

Instructions

 

Cook Potatoes

• Cook potatoes using an Instant Pot (pressure cooker ) or in a pot. Add about 2 cups of water to a stovetop pressure cooker or pan. Rinse the two medium-sized potatoes thoroughly a few times, then add them along with some edible rock salt (sendha namak).
• Boil the potatoes for 2 to 3 whistles on medium heat. They should be cooked through but not overly soft or mushy.
• Allow the pressure to release naturally before opening the lid. Remove the cooked potatoes and set them aside to cool.
• Let the potatoes cool slightly or until they're warm. Then, peel and roughly chop them in large chunks. Note: I just break the potatoes with my hands.
• Prepare and gather all the ingredients needed for making Aloo Tamatar Sabzi.

Make Aloo Tamatar Ki Sabji

• Heat 1 tablespoon of oil in a pan. You can substitute the oil with ghee if you prefer.
• Add 1 teaspoon of cumin seeds and allow them to splutter over low heat.
• Next, add 2-3 medium-sized chopped tomatoes, green chili, and ginger. Note: Add about 1 cup of finely chopped tomatoes or tomato puree.
• Sauté the tomatoes, stirring frequently, until they become soft. Cook over medium-low to medium heat.
• Continue sautéing the tomatoes until they soften and turn mushy.
• Add ¼ teaspoon of red chili powder, ¼ teaspoon of black pepper, 1 teaspoon of coriander powder, ¼ teaspoon of cumin powder, pinch of turmeric (optional), and edible rock salt to taste.

  Note: If you’re not preparing the dish for fasting, you can use regular salt instead.
• Stir and mix well to combine.
• Now add the roughly chopped boiled potatoes and stir to combine.
• Add 1 cup of water.
• Stir and simmer the gravy on low heat for 7 to 8 minutes, or until it thickens slightly.
• Gently mash a few potato pieces with a spoon to help thicken the gravy.
• Garnish with chopped coriander leaves and serve the Aloo Tamatar ki Sabji hot with your choice of bread, such as roti, paratha, or puri.

Nutrition

Nutrition Facts

Aloo ki Sabji | Satvik Aloo Tamatar Ki Sabji

Amount per Serving

Calories

133

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

0.3

g

2

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Sodium

 

50

mg

2

%

Potassium

 

607

mg

17

%

Carbohydrates

 

23

g

8

%

Fiber

 

3

g

13

%

Sugar

 

3

g

3

%

Protein

 

3

g

6

%

Vitamin A

 

520

IU

10

%

Vitamin C

 

16

mg

19

%

Calcium

 

30

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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