Aloo Tomato Curry

5 from 14 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 103kcal

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.

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.