This recipe for Aloo Tomato Curry is one such dish you can count on! It’s a hugely popular dish in Indian cuisine made with potatoes and tomatoes as the main ingredients in a protein-rich base. I agree to be sent email.
If you’re looking for a hearty and flavorful potato curry recipe, your search stops here! Try this easy potato curry today and grab the spotlight at the next social event!
Why this recipe works
Any potato curry recipe is a great choice for a winter meal. This potato tomato curry recipe with all the spices has a warm and inviting flavor. It’s one of the easiest potato recipes you can find. It can be made with either fresh or canned tomatoes. The dish is relatively simple to make, and it’s a great way to use up leftover potatoes. Aloo curry is usually made with red chili powder, cumin seeds, and garam masala. These spices give the curry its distinctive flavor, and they can be adjusted to suit your taste preference. The best part about this Indian curry recipe is that it can be prepared within 30 minutes, and it stays good for up to one week in the refrigerator. It also freezes very well, so you can make a large batch and save it for later use. Like my spicy potato curry and capsicum potato curry, this curry also pairs well with rice, chapatis, and even masala dosa.
Ingredients note
Potatoes: Medium-sized russet potatoes or baby potatoes will do. I peel the skin and chop them into small cubes using a Vidalia chop wizard.Tomatoes: I use two large and ripe tomatoes. You could also use canned tomatoes or tomato puree to make it easier and faster.Besan flour: This is needed to thicken the curry and give it a nice texture.Spice powders: I add Kashmiri red chili powder, cumin seeds or cumin powder, coriander powder, and garam masala to this recipe for added flavor. Other optional spices are green chili, curry leaves, mustard seeds, and cayenne pepper depending on your taste preference.
Method
In a large saucepan, heat three teaspoon oil over medium heat. Add all the spices one by one. Saute for 30 seconds and add besan flour. Stir fry continuously over medium-low heat until it’s fully mixed. Add the chopped tomatoes and potatoes, and stir to coat them in the spices. Add 1 ½ cups of water and Cook for about 10 minutes or until the potatoes are tender. Season with salt to taste, and add more water if required. Stir in Kasuri methi, amchur powder (optional), and chopped coriander leaves (Cilantro). Aloo Tomato curry is ready! Serve it hot paired with steamed rice or besan roti.
Serving suggestion
It’s usually served with plain steamed white rice, jeera rice, or any Indian bread. So it’s a quick-fix solution for potlucks and parties.
Variations and tips
You could add different spices to give the curry a more complex flavor.Alternatively, add additional vegetables, such as green beans or carrots.You could cook the potatoes separately in a pressure cooker and then add them to the curry. Although you will have to add less water.Add little coconut milk for a creamy, rich finish.
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📖 Recipe
