top of page

Aloo Tamatar

From cousin Emily · a Sindhi potato-and-tomato curry

​

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

  • 3 potatoes, peeled & cut in large chunks
  • 2 small tomatoes, grated · 2 green chilies
  • 6–8 curry leaves
  • 1 Tbsp cumin seeds · ¼ tsp fenugreek (methi) seeds
  • ¼ tsp turmeric · red chili powder to taste · 1 Tbsp coriander powder
  • 1 Tbsp oil · salt · 1½ cups water · cilantro to finish
What you need
  1. Prep the potatoes. Peel, chunk, and wash them; salt lightly and let them sit 5 min.
  2. Temper the spices. Heat oil in a pressure cooker; add curry leaves, cumin, and fenugreek and let them sizzle and bloom.
  3. Tomato, then potato. Add the grated tomato and fry ~2 min; add the potatoes, turmeric, chili powder, and coriander and fry a few minutes more.
  4. Pressure-cook. Pour in 1½ cups water, lock the lid, and cook to two whistles.
  5. Finish. Adjust the gravy so it's saucy, not soupy; scatter cilantro and serve hot with roti or pooris.
Steps — tap one to keep your place

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

bottom of page