Name: Punjabi Aloo Tamatar
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 medium Potato, peeled and roughly broken into chunks by hand; 3 medium Tomato, finely chopped or pureed for a thicker gravy; 1 medium Onion, finely chopped; 5 clove Garlic, finely crushed; 1 inch Ginger, grated; 2 Green Chili Pepper, slit; 2 tbsp Cooking Oil, or ghee; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for flavor; 1 tsp Salt, to taste; 2 cup Water, for the rassa (gravy); 3 tbsp Coriander Leaves, chopped

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat the cooking oil (or ghee) in a deep pan or pressure cooker over medium heat. Add the cumin seeds and let them sizzle.
Add the crushed garlic, grated ginger, and slit green chillies. Sauté for a few seconds until fragrant.
Add the finely chopped onions and fry until they are a deep golden brown. This forms the base of the gravy.
Add the chopped tomatoes along with turmeric powder, red chilli powder, coriander powder, and salt. Cook until the tomatoes are completely soft and release oil from the sides.
Toss in the potato chunks. Mix well and roast the potatoes in the tomato masala for 2-3 minutes.
2–3 min
Pour in the water and bring the curry to a boil. If using a pressure cooker, close the lid and cook for 3 whistles on medium heat. If cooking in an open pan, cover and simmer for 15-20 minutes until the potatoes are extremely soft.
15–20 min
Once cooked, mash a few pieces of potato into the gravy with the back of a spoon. That thickens the rassa without anything else.
Stir in the garam masala and simmer for 1 more minute. Turn off the heat, generously garnish with fresh coriander, and serve.

How to tell it's done

A soupy, vibrant red-orange gravy clinging to deeply comforting, melt-in-the-mouth potato chunks.

Nutrition

Per serving, from 2 servings.

454kcal

Where the calories come from

Protein10.1 g8%
Carbohydrate74.8 g63%
Fat15.1 g29%

Sugars: 10.4 g
Saturated fat: 2.3 g
Fibre: 11.4 g
Sodium: 1205 mg
Potassium: 2031 mg
Calcium: 132 mg
Iron: 4.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Breaking the potatoes by hand instead of cutting them with a knife gives them uneven, jagged edges. These edges break down during boiling, thickening the gravy naturally without needing any cream or flour.

What to serve it with

Proper Indian comfort food. Best eaten hot, poured generously over steamed rice, or scooped up with crisp puris.

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Ingredients