Aloo Tamatar Sabzi

Submitted by Member 610488

"This recipe is from a supermarket handout. It is a common dish in the kitchens of Northern India and normally served with paranthas. It is good served as is or over rice."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 tablespoon high-heat vegetable oil
• 1⁄2 teaspoon cumin seed
• 1⁄2 teaspoon mustard seeds
• 1⁄2 teaspoon fenugreek seeds (optional)
• 1 cup finely chopped tomatoes or 1/2 cup tomato sauce
• 1⁄2 teaspoon ground turmeric
• 3 medium potatoes, boiled peeled cut 1 inch dice
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 1⁄4 teaspoon cayenne pepper (optional)
• 2 cups water
• 1 tablespoon fresh cilantro, rough chopped (optional)

directions

1. Heat the oil in a heavy saucepan over medium heat. Add the cumin, mustard seeds and fenugreek seeds, if using. Let splutter (about 30 seconds to 1 minute).
2. Add tomatoes or tomato sauce and cook for 2 minutes until tomatoes are soft. Add turmeric and potatoes. Mix well. Then add salt, coriander and cayenne pepper, if using.
3. Add water, cover and let simmer for 10 minutes. Transfer to a serving dish and garnish with cilantro, if desired.

Reviews

[Leggy Peggy]

I've just spent 6 weeks in India and this recipe brings back some wonderful memories. The spice level is perfect and the dish is so easy to make. I wanted a slightly drier result, so used only 1 1/2 cups of water, and replaced the cayenne with two small chopped green chillies that needed to be used, but followed everything else. Will make and enjoy often. Thanks for posting.