ALOO TAMATAR KI SUBJI / POTATO TOMATO CURRY

Aloo tamatar ki subji or Potato tomato curry is a dish from North Indian cuisine. Simple and simply delicious recipe made with potato, tomato, some Indian spices. Best served with Poori, but can be served with Roti, Paratha or even Khichdi. I like to serve Aloo tamatar ki subji with Sweet and tangy khadhi, Masoor dal khichdi, and Spinach poori.

ALOO TAMATAR KI SUBJI / POTATO TOMATO CURRY
Course: Main course Cuisine: Indian Keyword: aloo tamatar ki subzi, potato tomato curry Diet: Vegetarian Method: Instant Pot/Pressure Cooker/Stove top Servings: 3 - 4  Author: Jyoti Behrani	PRINT
Prep Time 5 min Cook Time 5 min Total Time 10 min
Ingredients: 3 medium size potatoes, peeled and chop into big chunks  ½ - ¾ cup water (or as needed) 2 tablespoon tomato puree/sauce ½ tablespoon coriander powder 1 teaspoon turmeric powder 1 teaspoon red chili powder (optional) 1 green chili, chopped 1 teaspoon ginger, chopped Salt to taste Handful of fresh coriander for garnish For Tempering ½ tablespoon cumin seeds Pinch of asafoetida or hing 2 tablespoon oil
Instructions for Instant Pot Cooking: Step 1: Turn on saute mode, add oil, cumin seeds, asafoetida, saute for a min.  Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well. Switch to Pressure cook mode for 2 min. Let pressure release naturally, around 10 min. Step 3: After the pressure has released, mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!! Instructions for Pressure Cooker Cooking: Step 1: On a high heat, in a pressure cooker add oil, cumin seeds, asafoetida, saute for a min.  Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well. Close the pressure cooker, after the first whistle, lower the heat to low and cook for 2 min. Let pressure release naturally, around 10 min. Step 3: After the pressure has released, mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!! Instructions for Stove top Cooking: Step 1: On a high heat, in a pot add oil, cumin seeds, asafoetida, saute for a min.  Step 2: Add potato, tomato sauce, ginger, green chili, dry spices, salt to taste. Mix well. Add water, mix well, bring it to a rolling boil. Cover the pot with a lid, lower the heat to low and cook for 5 - 10 min or until potatoes are cooked.  Step 3: When done mash the potatoes slightly, with the back of the spoon and potato curry is ready. Garnish with some fresh coriander. Enjoy!!
Note(s): Adjust the consistency of the potato curry, add more water if desired. For thick gravy,  mash few potatoes, which will give this curry a thick consistency. Spices can be adjusted as per taste. Fresh tomato puree can be used instead of can tomato puree/sauce.