UP style Aloo Tamatar ki Sabzi is the easiest curry that you can whip any time. And when served with Khasta Parantha or Poori, it is a combination to die for. You can find both The Gas Top and Instant Pot recipes in the recipe card.
Disclaimer – Updated the post with pictures and instant pot instructions.
UP style Aloo Tamatar ki Sabzi
Are you drooling yet? NO? Well see some more then :). It is one of the most common food affair in the households of Uttar Pradesh. A no garlic and no onion recipe, which is just bursting with flavors and so easy to make with only few ingredients.
I am telling you that it doesn’t get better than this. And for the longest time I had been cooking it on the gas top.
Since I made it in my Instant Pot, I have not gone back to the gas top method. Cuts down the steps drastically.
It is funny that where the rest of the Indians yield for soft rotis and paranthas, the UP-walas want their rotis karari (crispy) and paranthas khasta (flakey and crispy). Actually khasta is a word which can be described by lot of textures at the same time. Flakey like pie but crispy at the same time.
What is Aloo Tamatar ki Sabzi?
Aloo is Potato and Tamatar is Tomatoes. It is a very simple, basic yet delicious dish, so commonly made in Indian homes.
Aloo Tamatar ki sabzi is childhood for me. Mum made it often, especially when there were no other vegetables at home. My mum would also make it at the last minute when we had unexpected guests.
Fresh Produce – Potatoes, Tomatoes, Ginger, Green Chili, Cilantro leaves
Instant Pot Recipe
Gas Top Recipe
Heavy bottom pan
Can I make it in advance?
Yes you can make it in advance. As you know that potatoes drink up all the liquid pretty fast, therefore when you warm it up, add more water as desired. Also adjust the salt as needed.
Is it Vegan?
It is an all vegan recipe. Can’t get better than that.
Is it Gluten-free?
Yes it is completely gluten-free.
Can I freeze it?
Because potato fragments after thawing, I do not recommend freezing the potato recipes.
How to Store it?
It will retain the flavors for few days. So refrigerate in air tight containers.
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Instant Pot Aloo Tamatar ki Sabzi
Instant Pot Aloo Tamatar ki Sabzi (Potato Curry)
- Measuring Spoons, Measuring Cups, Stirring Spoon,
- Instant Pot 6 quart or Mealthy Multipot
- Chopping board and knife
- Kitchen Colander
- Kitchen Spatula
- 6 medium Tomatoes, fresh not canned chopped fine
- 4 medium Potatoes peeled, washed & cut into halves ( In case you are making it on gas top then use boiled potatoes)
- 1 large piece of Ginger finely chopped
- 1 small Green chili finely chopped
- 1 tbsp Cilantro leaves chopped fine
Oil & Spices
- 1 tbsp Cooking Oil
- 1 tsp Cumin seeds
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Red Chili Powder or to taste
- 1/2 tsp Dry Mango powder or use lemon juice after cooking
- To Taste Salt
- 2 cups Water
Instant Pot Recipe
- Gather all the ingredients. Prep all the vegetables as instructed in ingredients. Read the NOTES. Khasta Parantha recipe given separately at the bottom of the post.
- Place inner pot inside IP. Plug it in and press SAUTE and set on HIGH. Once the screen displays HOT, add oil to it. After few seconds, add cumin seeds.
- Once the cumin seeds start sizzling, add finely chopped ginger & green chili. Saute for few seconds and then add finely chopped tomatoes. Also add turmeric, coriander powder, red chili powder and salt. Give it a good stir. Cook the tomatoes down for about 7-8 minutes till you get mashed tomatoes. Mash them further down with the back of kitchen spatula.
- Now add potatoes. Remember to only half the potatoes and not cut them into pieces. Give it a good stir. Add water and stir again.
- Cancel saute and place the lid of IP and secure it to sealing. Press PRESSURE COOK MODE and set it on high for 5 minutes. Once the timer goes off, follow QPR (quick pressure release).
- Open the lid carefully. Mash the potatoes roughly with the back of the ladle. Add dry mango powder and cilantro leaves. Give it a gentle stir. If you want the curry to be more watery, then add some hot water and adjust the salt.
- Aloo Tamatar ki Sabzi is ready. Serve it with poori or parantha. This does not go well with rice, at least not for me.
Gas Top Instructions
- Heat oil in the pan. Add cumin seeds and lower the flame. Once the cumin seeds crackle, add ginger and chili to the pan and saute for few seconds. Now add chopped tomatoes to the pan. sauté for a minute on medium flame. Add turmeric, coriander powder, red chili powder and salt. Stir well. Lower the flame. Cover with lid. Let it cook for 5 minutes till tomatoes are all mushed. Now add coarsely crushed potatoes to the tomatoes along with khatai and coriander leaves. Give a nice stir and cook on high flame for 2 minutes. Add water. Adjust the salt if needed. Bring it to a boil. Lower the flame to medium. Cover with lid. Let it cook for 7-8 minutes.Garnish with some coriander leaves and serve with some khasta paranthas.
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Can I make it in advance?Yes you can make it in advance. As you know that potatoes drink up all the liquid pretty fast, therefore when you warm it up, add more water as desired. Also adjust the salt as needed.
Is it Vegan?It is an all vegan recipe. Can't get better than that.
Is it Gluten-free?Yes it is completely gluten-free.
Can I freeze it?Because potato fragments after thawing, I do not recommend freezing the potato recipes.
How to Store it?It will retain the flavors for few days. So refrigerate in air tight containers.
Serving SuggestionsIt goes really well with Paranthas, Poori, Khatti Meethi Kaddu ki sabzi, Masala Bhindi and Raita.
I am sure you are going to make this recipe soon. Please leave your feedback in the comments section.
Recipe for Khasta Paranthas
Paranthas are shallow fried flat breads which are made with out leavening. There are various kinds of paranthas. This is more crispier and flakey version.
Kitchen Equipments Required
A broad mouth bowl for kneading the dough, a cup for water, a plate to cover the resting dough, rolling pin, rolling board or clean counter, a flat griddle or flat pan, flat spatula, a bowl for oil, a spoon to spread the oil.
Whole wheat flour – 2 cups + 1/2 cup for rolling
Water – 1 cup + 2 tbsp
Salt – 1/2 tsp
Oil – 1 tbsp + more for shallow frying
Refer to the pictograms attached at the bottom for more clarity.
1. Making the Dough
Take a broad bowl. Add 2 cups flour to it and mix salt in it. Make a well in between and add 1 tbsp oil in it. Mix well with the flour. Now add little water at a time and bring the flour together to a tight dough. We do not want a soft dough at all. It needs to be tight. When the dough is formed. Leave some wet marks on it. Cover it and leave for 5 minutes. After 5 minutes, get back to the dough and knead it well for 5 minutes using your heel of the palm for stretching and fingers to fold it back. a regular kneading motion for any bread. This is crucial for the gluten formation in any bread. Cover the dough and let it rest for 15 minutes. When ready, knead again for a minute and get started.
2. Preparing for the Paranthas
Pinch large lemon size balls from the dough. Roll them tight between palms. Flatten them slightly and set aside, covered. In the meantime, heat the griddle or pan or tawa to high. Set the rolling board, rolling pin, a bowl with 3 tbsp oil with spoon in it. Also set a plate with paper napkins to keep the cooked paranthas.
3. Making the Paranthas
a. Take one flatten piece of dough. Roll it in the dry flour. Put it on the rolling board. Roll it into 3 inches disc.
b. Dab a little oil in the middle of the disc. Now bring the sides towards the center closing it in a flat disc again.
c. Dab it in the dry flour again. Roll out a 5-6 inches wide disc with rolling pin. Do not apply more dry flour. Do not roll it too thin.
d. Lower the heat of the pan to medium high. Pick the rolled out disc and place it on hot griddle with face side down.
e. Let it cook on medium heat for 1&1/2 minutes. Flip it with flat spatula. Apply 1/2 tsp of oil to the top and spread it out gently. Press with the spatula and cook for another 1 minute on medium flame.
f. Flip it again. Apply 1/2 tsp oil to this side now and spread it with spoon. Press it down with spatula and cook on low heat for about 1 minute.
g. Flip for the last time. Roast it on slow flame for another minute while pressing down with flat spatula.
The khasta Parantha is ready. The more oil you apply, the crispier and flakier it will be.