Aloo Tamatar Sabzi (Potato and Tomato Stir-fry)
Aloo Tamatar Sabzi literally translates to Potato and Tomato Stir-fry. In most Indian households, the availability of onions, tomatoes and potatoes, along with the most basic of spices cannot be missed. And just with these three, you can create a pretty hearty meal to feed the whole family.
Good food is nice. Delicious exotic food is even better. But when you’ve overfed yourself with a variety of scrumptiously rich delicacies, the mind begins to move to a more subtle and simple option – like this quick and easy Aloo Tamatar Sabzi recipe. The past few days saw us gorging on the best of Indian festive delicacies, and what with Diwali just around the corner, this trend is sure to continue for the next few days as well.
Yesterday, as I hurried into the kitchen to prep for dinner, my palate began to repulse at the slightest thought of anything even remotely extravagant. What I craved was a simple, yet hearty meal of Dal-Chawal-Sabzi – and Aloo Tamatar Sabzi definitely topped my list.
In most North Indian households, the availability of the three basics – onions, tomatoes and potatoes, along with the most basic of spices cannot be missed. Truly, just with these three, one can can create a pretty hearty meal to feed the whole family. And the choices are never limited. By altering and changing the flavourings and spices, a variety of dishes can be concocted from these basics.
So it’s no surprise that when I look for simplicity, I undoubtedly turn to the basics.
Aloo Tamatar Sabzi (Potato and Tomato Stir-fry)
Ingredients
- 2 tbsp light cooking oil
- 1 tsp whole cumin seeds
- 1 medium onion sliced
- 1 tbsp finely chopped garlic
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp amchoor powder
- salt to taste
- 2 medium tomatoes chopped
- 4 medium potatoes boiled and cubed
- 1 tbsp finely chopped green onion
Instructions
- Heat oil in a non-stick pan and saute cumin seeds till they start to sizzle. Add in onions and garlic, and fry till lightly brown.
- Stir in spices and salt, and saute for a few seconds before adding in the tomatoes. Mix well.
- Once the tomatoes start to soften, add in the cubed potatoes and mix to combine well with the spices. Let it cook for 3-4 minutes, stirring occasionally in between.
- Garnish with chopped green onion and serve warm.
This post was originally published in October 2006 and has been recently updated.
If you enjoyed this recipe, then you will surely love my Jeera Aloo and Aloo Baingan recipe as well.
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Once a month everyone in our house makes a special effort of cooking a Sunday roast, well you can’t live like students all the time!
Hi, I made this last night, along with chicken masala, lentils, and kheer. Had a great dinner party! The potatoes were a big hit, thank you!
Hello,
I found ur cooking very simple and helpful. I m a student here in U.S, and used to eat all junkie food, but i guess with ur simple and easy instruction now m able to cook a lil bit. and having fun with cooking. Indeed cooking is very creative.
Ronak.
Hi,
Love your recipes.
That looks so tasty! I am going to check my spice cabinet! 🙂
I love dry aloo subzi… looks delicious meena!
Meena, looks delectable. I used to love this when my mum served it up with warm chapatis and plain yoghurt. Something about the simplicity of this makes it so soul-warming! Thanks.
Your potatoes look great. I’m going to my first ever Diwali dinner next week…very excited!!
Potatoes always a saviour… Will give it a shot next time. Thnx.
Looks just divine, Meena. And you are so right – sometimes simple is best of all. Thanks for the recipe!
Looks delicious Meena !! I shall try this out soon.