Tuesday, April 18, 2006

Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce

Simple,comforting and flavorful – is how I would describe today’s vegetarian dish with overtones of North Indian style of cooking.I learnt this recipe during my college days from one of my numerous North Indian friends who would bring it in her tiffin dabba with rotis.I reminse the days when we would swap our tiffin dabbas and how I'd lap up delicious North Indian fare like stuffed paranthas and chole while my friends would relish our South Indian tiffins like masala dosas,idlis and garellu.

I always tried out different combinations of a particular dish(which is new to me) using different spices with recipes like curried baby potatoes and aloo palak and finally settle for one which is suited to my palate in terms of spice and flavor.North Indian cuisine calls for the use of less spice than our Andhra cuisine.If I feel that the flavor of a dish needs to be peped up a bit in terms of spice then I do make a subtle change without playing too much with the ingredients and cooking style of the authentic original recipe.The end result has never been disappointing so far and I always had my family and friends relish the food served to them..:)

Aloo Tamatar Sabzi or Curried Potatoes in Tomato Sauce is very simple,everyday dish regularly cooked in many North Indian kitchens.Boiled potatoes are cooked in a spiced gravy of onions and tomatoes and it makes a great curry with rotis and chapatis.I also make this sometimes as an accompaniment to a subtle flavored rice or steamed white rice.
Aloo Tamatar Subzi (Potato-Tomato Curry)

Ingredients:

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

This is my entry to Sweetnicks Antioxidant Rich Foods ARF 5 A Day Tuesdays.

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21 comments:

Vineela said...

Hi Sailu,
Looks Yummy.
Vineela

Alanna said...

The curried potatoes look great, Sailu! So does the new design! ;-)

Paz said...

As usual, your food looks delicious!

Paz

Lera said...

Looks delicious, sailu this sure is my kind of recipe...love Aloo with gravy ....:)BTW, I had your Miriyala Annam(pepper Rice....)tonight with papad It was great.

BDSN said...

Wow Sailu!!!Pictures look very mouthwatery and definitely a good combo with rotis ...well cant wait to try

Lakshmi said...

hi sailu,
curry chala bavuntundi kadda, even we prepare the same way.

Kitchenmate said...

Sailu: My mom makes similar version (exact) without sugar and i love it with rotis and with Idli's too. They are good combo..

Ashwini said...

I didnt know the North also has their version. Nice recipe Sailu. I also liked the blue contrast of the bowl with the curry.

Santhi said...

Ur way of presenting makes this curry so beautiful sailu...

Nerissa said...

Oh that looks sooooo good. I think I have everything except the coriander leaves

Priya Bhaskaran said...

The recipe looks so inviting sailu. Going to try soon:)

vanilla said...

mm... even a simple subzee can sound so yummmy.. will try it out tonight. :)

Ulla said...

yummy!

Priya Bhaskaran said...

Sailu, I tried the recipe for dinner with Rice Noodles( rice sevai) too good combo:) I make the same way of recipe for shrimph curry. Instead of potato I add shrimph and 1/2 tsp of garam masala. Me and my hubby enjoyed your aloo curry :)

Anthony said...

This is one of my base curries.. I keep adding different vegetables and even meat into the same lol...

indianadoc said...

A brilliant site worth bookmarking!

spicehut said...

Looks yummy. This dish has a long family history for me...my dad can cook only this, right from his hostel days :)

Roopa Unnikrishnan said...

Wow - I don't usually use tomato with potato curries, but this looks interesting. What do you think of some of my recipes?
http://rooparecipes.blogspot.com

Guvboy said...

Hi,
I really like the recipe. Exellent work. I have a website at http://guvboy-indiancuisine.blogspot.com

Ashwin said...

Yummy Recipes.. We can add Channa ( Kabuli and make it better)

klasiktatlar said...

your blog is very good..