Aloo Tomato curry is a popular and comforting Indian dish made with tender potatoes (aloo) and juicy potatoes in a rich and flavorful sauce. This curry is a staple in many Indian households and is often served with rice, roti or naan. The combination of potatoes and tomatoes creates a delightful texture and flavor profile that is both satisfying and delicious.
CHARACTERISTICS
Rich and Flavorful Sauce: The curry sauce is made with a blend of spices, onions, green chillies, curry leaves, which adds depth and warmth to the dish.
Tender Potatoes: The potatoes are cooked to perfection, making them tender and creamy
Juicy Tomatoes: The tomatoes add a burst of freshness and flavor to the curry. The texture of the potatoes and tomatoes provides a delightful contrast that adds to the overall appeal of the dish.
Aromatic Spices: The curry is infused with aromatic spices like turmeric, red chilli powder and coriander which gives it a distinct and appetizing aroma. The spices are carefully selected to create a flavor profile that is both authentic and delicious.
SERVING SUGGESTIONS
- serve with steaming hot rice: Aloo Tomato curry pairs perfectly with steaming hot rice, which helps to soak up the flavorful sauce.
- pair with a side of raita (yogurt with cucumber, cumin and coriander) provides a cooling contrast to the spicy curry
- pair with roti or naan: Serve with roti or naan for a more authentic Indian experience
TIP AND VARIATIONS
- use fresh and ripe tomatoes are essential or the best flavor
- adjust the spice level to suit your taste preferences
- experiment with different spices or herbs to give the curry a unique twist
ALOO TOMATO CURRY WITH STEP BY STEP PHOTO RECIPE
on a low to medium flame, heat 2-3 tablespoon oil in a pan. add 1/4 teaspoon mustard seeds and curry leaves. allow them to splutter
add thinly sliced onion and slit green chillies.
saute on a medium heat, until onions turn golden and lose their raw flavor, for 4-5 minutes
next, add juicy tomatoes and, turmeric powder, red chilli powder and salt
saute until the tomatoes turn mushy, if the tomatoes are hard, cover the pan and cook for a while. mix well and saute until the onion tomato masala turns aromatic. this takes about 2-4 minutes. at this stage you can see oil begins to separate from the onion tomato masala. this step is done to bring out the flavors of the onion tomato masala.
add boiled and chopped potatoes
combine well with the onion tomato masala
pour 1-1.5 cups of water and needed salt. give a good stir. Bring the water to a rolling boil.
add chopped coriander leaves to garnish
mix well and cook on high flame for 1 minute. then turn off the heat
aloo tomato curry is ready to serve with roti, rice or naan
EXPERIENCE THE FLAVORS OF INDIA
Aloo Tomato curry is a delicious and authentic Indian dish that showcases the richness and diversity of Indian cuisine. With its complex flavor profile, tender potatoes and juicy tomatoes, this curry is sure to become a favorite. Whether you’re a seasoned foodie or just exploring the world of Indian cuisine, Aloo Tomato curry is a must try dish that will leave you wanting more.
Easy Aloo Tomato Curry Recipe for a Quick Dinner
Course: BreakfastCuisine: Indian4
servings10
minutes20
minutes30
minutesIngredients
3 tbsp oil
1/2 tsp mustard seeds
1 spring curry leaves
1 large onion – thinly sliced
3 green chillies – slit
2 tomatoes – chopped
1/4 tsp turmeric powder
1 tsp red chilli powder
salt – as needed
3 potatoes – boiled and cubed
1 cup water
2 tbsp coriander leaves – for garnish
Directions
- wash the potatoes thoroughly and place them in pressure cooker and pressure cook for 2-3 whistle. let the pressure release naturally and peel off the skin and chop the potatoes and set aside
- pour 3 tablespoon oil in a pan. when the oil becomes hot, temper with mustard seeds and curry leaves
- followed by add thinly sliced onion and green chilli, saute them until they turn pink or transparent
- next add the chopped tomatoes, turmeric powder, red chilli powder and salt. saute until the tomatoes break down and turn soft and mushy. continue sautéing well for 2-3 minutes until the masala begins to smell good.
- add boiled chopped potatoes to the pan. combine well with the onion tomato masala, cook them for 2 minutes. immediately pour water to partially cover the potatoes
- bring it to a boil on a medium heat and bring it to desired consistency
- garnish with chopped coriander leaves and cook on high heat for 1 minute and then turn off the flame
- serve with hot steamed rice, roti or naan
- Enjoy!
Notes
- adjust the quantity of all the spices like red chilli powder and turmeric powder according to your taste
- be careful not to overcook the potatoes, as they can become mushy and unappetizing
- let the potatoes sit in the gravy for 15 minutes so they absorb the flavors