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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
