Aloo Tamatar Curry Recipe
Aloo Tamatar Curry Recipe: As a passionate home cook and food critic, I have a special place in my heart for Aloo Tamatar Curry. This North Indian delicacy has always been a comforting and soulful meal in my kitchen, perfect for those chilly evenings when I crave something warm and hearty. The enticing aroma of the spices wafting through the air, the vibrant red tomato gravy, and the tender, melt-in-your-mouth potatoes create a symphony of flavors and textures that never fail to delight my taste buds. Every time I cook this dish, I’m transported back to my childhood, reliving cherished memories of enjoying this scrumptious curry with my family.
What is Aloo Tamatar Curry?
Aloo Tamatar Curry, as the name suggests, is a delightful combination of aloo (potatoes) and tamatar (tomatoes), simmered in a luscious, spiced gravy. It is a popular North Indian dish, beloved for its simplicity, and the fact that it can be enjoyed with various accompaniments such as rice, roti, or naan. The dish is not only visually appealing, with its deep red hue, but also a treat for the senses with its unique blend of spices and the perfect balance of tangy and savory flavors.
Variations of Aloo Tamatar Curry
Aloo Tamatar Curry with Peas: One popular variation of the classic Aloo Tamatar Curry is to add green peas (matar) to the mix. This not only adds a pop of color and sweetness to the dish but also increases its nutritional value. The peas provide a lovely contrast in both taste and texture, making this version even more enticing.
Aloo Tamatar Curry with Paneer: Adding paneer (Indian cottage cheese) to your Aloo Tamatar Curry can elevate it to a new level of deliciousness. The soft, creamy paneer cubes complement the tangy tomato gravy and tender potatoes beautifully, creating a richer, more satisfying meal. This variation is perfect for special occasions or when you’re looking to impress your dinner guests.
Aloo Tamatar Curry with Coconut Milk: For a more indulgent twist on the classic recipe, try substituting some or all of the water with coconut milk. This adds a luxurious creaminess to the gravy, as well as a subtle hint of sweetness that balances the tanginess of the tomatoes. This version is particularly well-suited for those who enjoy milder, cream-based curries.
Aloo Tamatar Curry with Spinach: Adding spinach (palak) to your Aloo Tamatar Curry not only boosts its nutritional profile but also imparts a lovely earthy flavor to the dish. The vibrant green of the spinach contrasts beautifully with the red tomato gravy, creating a visually stunning and delicious meal. Plus, it’s a great way to sneak in some extra greens for the whole family to enjoy.
Nutrition Benefits of Aloo Tamatar Curry
Aloo Tamatar Curry is not just a delight for the taste buds but also offers several nutritional benefits. Potatoes are a good source of complex carbohydrates, vitamin C, potassium, and dietary fiber. Tomatoes, on the other hand, are packed with antioxidants, including lycopene, which is believed to have numerous health benefits. They are also rich in vitamins A, C, and K, as well as potassium and folate. By adding other ingredients like peas, paneer, or spinach, you can further enhance the nutritional value of the dish, making it a wholesome and satisfying meal.
Step by Step Aloo Tamatar Curry Recipe
Aloo Tamatar Curry Recipe
Ingredients
- 3 tbsp oil
- 1 tsp Cumin (Jeera)
- pinch Asafoetida / hing
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp Red Chilli Powder
- 2 Tomato chopped
- 4 potatoes chopped
- 2 green chillies chopped
- 1 tsp salt
- 1.5 cups water
- coriander leaves / cilantro
Instructions
Pre-Cooking Preparation
Prepping the vegetables
- Start by rinsing the potatoes under cold water to remove any dirt. Then, peel and cut them into medium-sized cubes. Place the cubed potatoes in a bowl of cold water to prevent discoloration and set aside.
- Finely chop tomatoes and slit the green chilies lengthwise. Set aside.
Preparing the spices
- Measure out the required spices (cumin seeds, turmeric powder, red chili powder, coriander powder, and garam masala powder) and keep them ready.
Cooking Steps
Cooking the Aloo Tamatar Curry
- In a large, heavy-bottomed pan or kadai, heat the vegetable oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds, or until fragrant.
- Add the ginger-garlic paste and green chilies, and sauté for an additional 2-3 minutes, or until the raw smell of the ginger-garlic paste disappears.
- Add the chopped tomatoes to the pan and cook until they soften and turn mushy, approximately 8-10 minutes. Stir occasionally to prevent the mixture from sticking to the pan.
- Drain the water from the cubed potatoes and add them to the pan. Stir well to ensure the potatoes are coated with the tomato.
- Add the red chili powder, coriander powder, and salt to the pan. Mix well and cook for about 2 minutes.
- Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let the curry simmer for 20-25 minutes, or until the potatoes are tender and the curry has reached your desired consistency. Stir occasionally to prevent the curry from sticking to the pan.
- When the potatoes are cooked through, add the garam masala powder and mix well. Let the curry simmer for an additional 2 minutes.
- Remove the pan from heat and garnish the Aloo Tamatar Curry with freshly chopped coriander leaves.
Equipment Used for This Recipe
- Peeler
- Air Tight Container
Notes & Tips
- If making for Navratri, skip adding asafoetida and turmeric as people usually don’t consume these spices in Navratri or fasting.
- Adjust salt and spices as per your taste.
- Choose any neutral tasting oil for the recipe. I have use extra virgin olive oil here.
- You can also opt for tomato puree for the recipe in place of fresh tomatoes.
- You can adjust the spice level of the curry by increasing or decreasing the number of green chilies and the amount of red chili powder used.
- If you prefer a smoother consistency for the curry, you can blend the cooked tomato-onion mixture before adding the potatoes. This will create a
- smooth, velvety gravy.
- To make the Aloo Tamatar Curry richer and creamier, you can replace some or all of the water with coconut milk, cashew cream, or heavy cream. Keep in mind that this will also increase the calorie content of the dish.
- For a different flavor profile, you can experiment with adding other spices like mustard seeds, curry leaves, or fenugreek seeds.
- Aloo Tamatar Curry can be served with a variety of accompaniments such as steamed rice, chapati, naan, or paratha. You can also serve it with a side of cucumber raita or a simple green salad to add some freshness and crunch to your meal.
- The curry tastes even better the next day as the flavors meld and develop further. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information (Note: Approximate)
FAQs- Aloo Tamatar Curry Recipe
What is the origin of Aloo Tamatar Curry?
Aloo Tamatar Curry hails from North India, where it has been a staple dish in many households for generations. It is believed to have originated in the Indian subcontinent, where potatoes and tomatoes are widely available and commonly used in cooking. The simplicity of the ingredients and the rich, flavorful gravy make this dish a popular choice across the region.
How can I make Aloo Tamatar Curry vegan?
To make a vegan version of Aloo Tamatar Curry, simply use oil instead of ghee when preparing the dish. Many recipes call for ghee, a type of clarified butter, to cook the spices and onions. However, substituting with vegetable oil or another plant-based oil will result in a delicious vegan curry that still captures the essence of the traditional dish.
What can I serve with Aloo Tamatar Curry?
Aloo Tamatar Curry is a versatile dish that pairs well with a variety of accompaniments. Some popular options include steamed rice, roti, naan, or paratha. You can also serve it with a side of raita, a refreshing yogurt-based condiment, or a fresh green salad to add some contrast and crunch to the meal.
Can I prepare Aloo Tamatar Curry in advance?
Yes, you can definitely prepare Aloo Tamatar Curry in advance. In fact, allowing the curry to sit for a few hours or even overnight can enhance the flavors as the spices meld together. Simply reheat the curry on the stovetop or in the microwave before serving, and adjust the consistency with water if needed.
Is Aloo Tamatar Curry gluten-free?
Aloo Tamatar Curry is naturally gluten-free, as it does not contain any wheat-based ingredients. However, be sure to check the labels of any packaged spice blends or store-bought ingredients to ensure they are gluten-free. Also, keep in mind that some traditional accompaniments, like naan or roti, may contain gluten, so opt for gluten-free alternatives if needed.
Can I freeze Aloo Tamatar Curry?
Yes, Aloo Tamatar Curry can be frozen for up to 3 months. Store it in an airtight container, leaving some room for expansion as the curry freezes. When you’re ready to enjoy it, thaw the curry in the refrigerator overnight, then reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
How can I adjust the spice level of Aloo Tamatar Curry?
The spice level of Aloo Tamatar Curry can easily be adjusted to your personal preference. If you prefer a milder curry, reduce the amount of chili powder or green chilies in the recipe. Alternatively, if you like your curry spicier, feel free to increase the quantity of chili powder, add more green chilies, or even incorporate some red chili flakes for an extra kick.
What are some popular variations of Aloo Tamatar Curry?
Some popular variations of Aloo Tamatar Curry include adding green peas, paneer, coconut milk, or spinach to the dish. Each addition brings its own unique flavor profile and texture to the curry, allowing you to customize the recipe to your liking or to suit the preferences of your family and guests.
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