• 3 large potatoes
  • 2 ripe red tomatoes (peas optional)
  • 2 onions chopped
  • 1 teaspoon cumin seeds
  • A pinch of hing (asafoetida )
  • ¼ teaspoon turmeric powder
  • 1 teaspoon chilli (pepper) powder
  • 1 teaspoon roasted cumin powder (jeera powder )
  • ½ teaspoon amchoor powder
  • 1 tablespoon oil
  • A pinch of sugar
  • Salt to taste
  • 1 cup water
  • Coriander leaves for garnishing

This is my hubby’s all season favourite, a simple vegan preparation with potatoes, tomatoes and onions that goes well with paranthas/ parottas/ parathas/ chapathi. It reminds him of his early childhood in Karol Bagh part of New Delhi.  It has a tangy mildly spicy flavor and very easy to prepare. You just cant go wrong with the Aloo tamatar ki subji………

METHOD:

  1. Cut the potatoes into halves and cut them into thin slices.
  2. Heat oil in a pan, add  hing and jeera and allow it to splutter.
  3. Add onions and fry them till golden brown.
  4. Add chilli powder, turmeric  powder,  cumin powder and tomatoes. Fry well.
  5. Add the potatoes, salt  sugar and mix well.
  6. Add a cup of water and pressure cook till one whistle.
  7. Add amchoor powder and garnish with coriander leaves.

 

Aloo Tamatar