Simple comfort foods are sometimes the best option for a big meal like a potluck or party because it's something you can count on when everything else fails. 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.
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!
If you are a potato lover like me, try my vegan Instant Pot potato curry, vegan aloo tikka masala and air fryer potato cubes.
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.
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Key Ingredients
- 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.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
How to Make Aloo Tomato Curry
- In a large saucepan, heat three teaspoon oil over medium heat. Add all the spices one by one.
- Sauté 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 Indian vegan wheat naan bread. So, it's a quick-fix solution for potlucks and parties.
- Pairs well with Instant pot green moong rice, methi pulao and chana dal pulao recipe.
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.
Vegan Potato Recipes
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📖 Recipe
Aloo Tomato Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 3 - 4 cups potatoes diced
- 2 cups tomatoes chopped
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon amchur powder - optional
- 1 tablespoon besan flour - gram flour
- salt to taste
- 3 teaspoon olive oil
- 3 teaspoon cilantro chopped
- 1 teaspoon kasuri methi - dried fenugreek leaves
Instructions
- In a large saucepan, heat oil over medium heat. Add all the spices one by one.1 teaspoon coriander powder, ½ teaspoon cumin powder, ½ teaspoon Kashmiri red chili powder, ¼ teaspoon garam masala powder, 3 teaspoon olive oil, ¼ teaspoon turmeric powder
- Saute for 30 seconds and add besan flour. Stir fry continuously over medium-low heat until it's fully mixed.1 tablespoon besan flour
- Add the chopped tomatoes and potatoes, and stir to coat them in the spices.2 cups tomatoes chopped, 3 - 4 cups potatoes diced
- 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.salt to taste
- Stir in Kasuri methi, amchur powder (optional), and chopped coriander leaves (Cilantro).¼ teaspoon amchur powder, 3 teaspoon cilantro chopped, 1 teaspoon kasuri methi
- Aloo Tomato curry is ready! Serve it hot paired with steamed rice or besan roti.
Notes
- 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.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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