Alu Tamatar Masala (Potato and Tomato Spiced Curry) Recipe

Introduction

Alu Tamatar Masala is a comforting Indian potato and tomato curry bursting with fragrant spices. This simple yet flavorful dish makes a perfect vegetarian meal that pairs well with roti or rice.

Ingredients

• 6 medium potatoes (about 1kg), roughly chopped
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 6-8 curry leaves
• 1 green chilli, thinly sliced
• 2 garlic cloves, finely chopped
• 2.5cm piece of ginger, peeled and finely chopped
• 5 medium tomatoes, finely chopped
• 1 tsp garam masala
• ½ tsp chilli powder
• ½ tsp ground turmeric
• handful of coriander leaves

Instructions

1. Step 1: Bring a large pan of water to a boil over medium-high heat. Add the chopped potatoes and cook for 10-15 minutes until just tender, testing with a knife. Drain and set aside.
2. Step 2: Heat the sunflower oil in a large frying pan over low heat. Add the black mustard seeds and wait until they begin to pop.
3. Step 3: Add the curry leaves, sliced green chilli, chopped garlic, and ginger. Cook for 1 minute until aromatic.
4. Step 4: Stir in the chopped tomatoes, cover the pan, and cook for 10 minutes until the tomatoes are soft and mushy.
5. Step 5: Add garam masala, chilli powder, ground turmeric, and 1 teaspoon salt. Mix well and cook for another minute.
6. Step 6: Add the cooked potatoes and pour in 200ml water. Cover and simmer for 10 minutes until the potatoes are completely tender.
7. Step 7: Mash a few potatoes lightly using a potato masher, leaving the rest whole to create a thick curry texture.
8. Step 8: Sprinkle with fresh coriander leaves and serve hot with roti or steamed rice.

Tips & Variations

• For a richer flavor, add a splash of cream or coconut milk before serving.
• Use red chilli powder instead of regular chilli powder for more heat.
• Add peas or green beans along with the potatoes for extra vegetables.
• If fresh curry leaves are unavailable, dried curry leaves or a pinch of fenugreek leaves can be a substitute.

Storage

Store leftover Alu Tamatar Masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the curry has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes can be used as a substitute. They will add a slight sweetness to the dish and may require a slightly shorter cooking time.

Is this recipe vegan?

Yes, this recipe is naturally vegan and uses no animal products, making it perfect for vegan diets.

Alu Tamatar Masala (Potato and Tomato Spiced Curry) Recipe

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★★★★★

4.8 from 97 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Alu Tamatar Masala is a comforting and flavorful North Indian dish featuring tender potatoes cooked in a rich, spiced tomato gravy. This vegetarian curry is seasoned with aromatic mustard seeds, curry leaves, and a blend of traditional Indian spices, creating a hearty and satisfying meal that’s perfect for any day.

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Ingredients

Scale 1x2x3x

Vegetables

• 6 medium potatoes (about 1kg), roughly chopped
• 5 medium tomatoes, finely chopped
• 1 green chilli, thinly sliced
• handful of coriander leaves

Spices and Seasonings

• 1 tsp black mustard seeds
• 6–8 curry leaves
• 1 tsp garam masala
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1 tsp salt

Other Ingredients

• 2 tbsp sunflower oil
• 2 garlic cloves, finely chopped
• 2.5cm piece of ginger, peeled and finely chopped
• 200ml water

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Instructions

1. Boil Potatoes: Bring a large pan of water to a boil over medium-high heat. Add the roughly chopped potatoes and cook for 10-15 minutes until just tender. Test by piercing with a knife; it should go through with slight resistance. Drain the potatoes and set aside.
2. Prepare the Tempering: Heat the sunflower oil in a large frying pan over low heat. Add the black mustard seeds and wait until they begin to pop. Then add the curry leaves, sliced green chilli, chopped garlic, and ginger. Cook for about 1 minute, stirring, until the aromas release.
3. Cook Tomatoes: Stir in the finely chopped tomatoes and cover the pan. Cook for 10 minutes on low heat, until the tomatoes become soft and mushy.
4. Add Spices: Mix in the garam masala, chilli powder, ground turmeric, and salt. Stir well and cook for an additional minute to bloom the spices.
5. Simmer Potatoes: Add the cooked potatoes to the spice and tomato mixture. Pour in 200ml of water, cover, and let simmer for 10 minutes on low heat until the potatoes are fully tender.
6. Mash and Garnish: Lightly mash a few potatoes in the pan to thicken the gravy while keeping most potatoes whole. Sprinkle fresh coriander leaves on top before serving.

Notes

• Adjust the green chilli quantity to control the heat level according to your preference.
• Using fresh, ripe tomatoes enhances the richness of the gravy.
• You can substitute sunflower oil with mustard oil for a more traditional flavor.
• Serve with steamed rice or Indian breads like roti or naan for a complete meal.
• To make it vegan-friendly, ensure the oil used is plant-based and no dairy products are added.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: Alu Tamatar Masala, Potato Curry, Indian Vegetarian Recipe, Spiced Tomato Potato Curry, North Indian Dish