Aloo Tamatar Sabzi (tomato potato curry)

This Aloo Tamatar sabzi is a spicy, tangy, and comforting tomato potato curry recipe. It is an easy and quick Indian recipe that could be modified into a dry sabzi or a gravy-based curry. Make this instant pot Indian vegetarian recipe is ideal to serve as lunch or dinner entrée alongside basmati rice or roti.

For my non-Indian readers:

Aloo refers to potatoes and tamatar refers to tomatoes in Hindi and sabzi is a generic term for an Indian stir fry vegetable recipe. So, it is basically as poatao and tomato curry. For reference check out the Shimla mirch ki sabzi, cabbage sabzi, cauliflower sabzi, and tofu leek sabzi.

In an Indian household, a dry curry or sabzi like this is always made with dal recipes. It is served with roti, naan, or paratha.

Why should you try aloo Tamatar ki sabzi?

• Easy, quick, and approachable recipe. This aloo tamatar sabzi recipe is very easy and uses the simple ingredients that are already there in your Indian pantry.
  
• One pot recipe. You can make this on weekdays. It is a simple one pot recipe.
  
• Can be made in an instant pot, pressure cooker, or open pot.
  
• Gluten-free recipe. If you have a gluten allergy, this Tomato potato curry is a recipe for you. You can add some gravy in form of coconut cream or yogurt and enjoy this with steamed rice.
  
• Vegan Indian Recipe. Most Indian vegetarian recipes can be easily made into vegan recipes or are inherently vegan recipes. This one is inherentl vegan.
  
• Customize to your taste. This aloo tamatar ki sabzi can be customized into Dahi wale aloo, by adding a little yougurt while prepping the masala, Aloo matar ki sabzi by adding peas, and many more.

🥘 Ingredients required for making Aloo tamatar sabzi

Potatoes

Russet potatoes are the best choice. But you can really use whichever type of potatoes you have, red, yellow, or white potatoes anything will work.

Tomatoes

Tomatoes are the second key ingredient for the recipe. I used ripe Roma tomatoes. You can use Heirloom tomatoes, globe tomatoes, beefsteak tomatoes, or any other variety of cutting tomatoes.

If you are not using tomato paste, you might need more tomatoes for making the recipe, read the tomato paste substitution options below.

Tomato Paste

Please do not replace tomato paste with tomato puree. You will need to increase the amount if you use tomato puree or canned diced tomatoes. Tomato paste is denser and more concentrated. Two tablespoons give enough richness to the sabzi. Replace tomato paste with:

• 3 Ripe medium-sized tomatoes (diced)
• 1 cup of canned diced tomato
• 1 cup tomato pu

Ginger and garlic

Ginger and garlic are the base flavoring for our aloo tamatar ki sabzi.  I like to mince the garlic and grate the ginger. I like to use fresh flavors in my recipes, but you can go for store-bought ginger garlic paste.

Red Onion

I have used a medium-sized red onion. The key is to chop it very finely. The onion will sweat and melt into the curry on cooking. It gives flavor and body to the masala of the tamatar sabzi ( curry).

Red onion or shallots works best for Indian curry recipes, and this pepper curry recipe is no exception. But if you cannot find them in your grocery store, go for yellow onions.

Vegetable oil

Stick to the vegetable oil of your choice. You can use avocado oil or canola oil. Olive oil is not inherently used in Indian cooking but you can go for it if you want.

Green chilis

I have used green chilis not just for the heat but also for the flavor. To get rid of the heat, slit open the green chilis and deseed them. Then finely chop, and set them aside.

Cilantro

Chopped cilantro is used to garnish the aloo tomato sabzi.

Spices

• Cumin seeds. A tablespoon of cumin seeds is a must in the curry recipe. If you do not have it, just omit it and replace it with cumin powder. Add cumin powder with the chopped cilantro (coriander) when the curry is ready. If you do not have any of this, replace one teaspoon of cumin seeds with black mustard seeds.

• Garam masala powder is a mix of spices that is very generic in Indian dishes. You can use the store-bought or homemade mix of dry spices here. Another substitute for garam masala is curry powder.
  
• Turmeric powder. No curry is possible without turmeric powder.
  
• Salt and red chili powder. Adjust them according to your taste and preferences.
  
• Kasuri methi. They are dry fenugreek leaves, which have a subtle savory flavor. Also, it is known to help in digestion.
  
  

🔪 How to make Aloo Tamatar Sabzi in Instant Pot

Step 1 Prep the ingredients

Start by washing and peeling the potatoes. Dice it into small cubes, and dip it in the water while you prep other ingredients. Finely chop the onions, and set them aside. Also, mince the garlic and grate the ginger. Deseed and chop the green chilis.

Pull out all the spices and keep them at a hand's distance. While preparing the tadka or masala, you must be quick with adding the dry spices. They are powdered spices and can burn very quickly when added to the oil. Also, keep a glass of water close.

Step 2 Preparing masala for aloo tamatar sabzi

Set the instant pot in the saute mode at high temperature for 10 minutes. Then, in the pot of the instant, add oil. And add cumin seeds. When the cumin seeds start to sizzle, add chopped green chilis, ginger, and garlic. Sauté them for a minute and then add the chopped red onions. Saute while stirring the onions. When they turn golden, add all the dry spices. Give them a quick stir and add 2-3 tablespoons of water immediately.

Let the spices cook for half a minute and then add tomato paste. Add ¼ cup of water and stir the tomato paste. Cook the tomato paste for 1-2 minutes until it starts to leave oil.

Step 3 Adding and cooking aloo and tamatar in an instant pot

Now add diced potatoes and tomatoes. Mix to coat them thoroughly in the spices. Add 2 ½ cups of water and give a quick stir. Cancel the saute mode. And close the lid of the instant pot. Set it on the pressure cook mode for 4 minutes. And, let the pressure release naturally.

When done, remove the lid, and add chopped cilantro. Give it a generous stir and break a few pieces of the cooked potatoes, to thicken the gravy. Serve hot with roti, rice, or paratha.

How to make aloo tamatar in a pressure cooker

 You can make this recipe in a pressure cooker just like an instant pot. Make the masala in the pressure cooker with an open lid. Finally, finish the aloo tamatar sabzi in the pressure cooker. Let it release two whistles at high flame and then reduce the heat to simmer and cook for 5-7 more minutes. Let the pressure release naturally.

How to serve aloo tamatar sabzi?

This tomato potato curry makes a great dinner as well as a lunch meal. Serve it as an entree alongside flatbreads like naan, pita bread, roti, or paratha. Alongside serve some salad and raita.

🫙 Storage notes

Refrigerate the leftover aloo tamatar sabzi in an airtight container for 2-4 days.  For prolonged storage, freeze in a freezer-safe container for about 2 weeks.

To thaw the frozen curry, defrost it in a microwave, or thaw it overnight in the fridge. You can also let it self-thaw by leaving it at room temperature for 3-4 hours.

💭 Recipe tips

• If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly.
  
• Replace red onions with shallots or yellow onions.
  
• Replace Indian green chilis with serrano peppers, or skip if you do not want heat.
  
• Replace tomato paste: 3 Ripe medium-sized tomatoes (diced) or 1 cup of canned diced tomato/ or 1 cup of tomato puree.
  
• Replace fresh ginger and garlic with the store bought ginger garlic paste.

❓Frequently Asked Questions

Suggested recipes

A few more instant pot Indian vegetarian recipes:

• Chana Dal in Instant Pot: No-soak Split Chickpea Lentil Curry
  
• Daal Palak | How to make Indian Palak dal recipe?
  
• Dal Makhani: No soak pressure cook recipe
  
• Toor Dal in Instant Pot: No Soak Arhar Dal Recipe
  
• Frozen Cauliflower in air fryer : A Quick Recipe
  
  

More Indian recipes:

• Pakoras in Air Fryer: Crispy and Healthy!
  
• Air Fryer Frozen Broccoli Spiced to Perfection!
  
• Air Fryer Plantain Chips- Kerala Style Banana Chips
  
• Shimla Mirch ki sabzi (Pepper curry
  
• Cabbage Curry Recipe ( North Indian Cabbage Sabzi)
  

I hope you and your family like this aloo tamatar sabzi recipe. Share your results and opinions in the comment section below. Also, subscribe to never miss a recipe.

Till then,

Make it delicious and quick!

📝 Recipe Card: Aloo Tamatar Sabzi

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Aloo Tamatar Sabzi

This Aloo Tamatar sabzi is a spicy, tangy, and comforting tomato potato curry recipe. It is an easy and quick Indian recipe that could be modified into a dry sabzi for a gravy-based curry. This instant pot Indian vegetarian recipe is ideal to serve as lunch or dinner entrée alongside basmati rice or roti.

Course Main Course

Cuisine Indian

Keyword aloo tamatar ki sabzi, aloo tamatar recipe, aloo tamatar sabzi, tomato potato curry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 172kcal

Author Meenakshi

Equipment

• Instant pot

Ingredients

• 2 ½ cups Potato cubed
• 2 ripe Tomatoes cubed
• 1 Red onion medium-sized finely chopped
• 4-5 cloves of Garlic minced
• 2 tablespoon Ginger grated
• 3 tablespoon Tomato paste
• 3 tablespoon Vegetable oil
• 5-6 Curry leaves
• 1 tablespoon Cumin seeds
• 2 Green chilis deseeded and chopped
• 1 teaspoon Salt
• 1 teaspoon Chili powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 tablespoon Kasuri methi
• ¼ cup Cilantro chopped

Instructions

Step 1 Prep the ingredients

• Start by washing and peeling the potatoes. Dice it into small cubes, and dip it in the water while you prep other ingredients.
• Finely chop the onions and set them aside.
• Also, mince the garlic and grate the ginger.
• Deseed and chop the green chilis.
• Pull out all the spices and keep them at a hand's distance.

Step 2 Preparing masala for aloo tamatar sabzi

• Set the instant pot in the sauté mode at high temperature for 10 minutes.
• Then, in the pot of the instant, add oil. And add cumin seeds.
• When the cumin seeds start to sizzle, add chopped green chilis, ginger, and garlic.
• Sauté them for a minute and then add the chopped red onions.
• Sauté while stirring the onions.
• When they turn golden, add all the dry spices. Give them a quick stir and add 2-3 tablespoons of water immediately.
• Let the spices cook for half a minute and then add tomato paste. Add ¼ cup of water and stir the tomato paste.
• Cook the tomato paste for 1-2 minutes until it starts to leave oil.

Step 3 Adding and cooking aloo and tamatar in an instant pot

• Now add diced potatoes and tomatoes. Mix to coat them thoroughly in the spices.
• Add 2 ½ cups of water and give a quick stir.
• Cancel the sauté mode. And close the lid of the instant pot.
• Set it on the pressure cook mode for 4 minutes. And, let the pressure release naturally.
• When done, remove the lid, and add chopped cilantro.
• Give it a generous stir and break a few pieces of the cooked potatoes, to thicken the gravy. Serve hot with roti, rice, or paratha.

Notes

• If you are new to Indian cooking, then, measure the spices and have them ready in a small bowl. When we add powdered spices to the pan, they cook super-fast, so have some water ready to bring down the temperature instantly.
• Replace red onions with shallots or yellow onions.
• Substitute Indian green chilis with serrano peppers, or skip if you do not like heat.
• Replace tomato paste: 3 Ripe medium-sized tomatoes (diced) or 1 cup of canned diced tomato/ or 1 cup of tomato puree. 
• Replace fresh ginger and garlic with the store-bought ginger garlic paste.

📋 Nutrition Facts