Aloo Tamatar ka jhol without Onion – How to make Potato Curry for Poori

Aloo tamatar ki sabzi – potato simmered in spicy tomato gravy. Tastes best when taken with hot pooris.

Potato curry can also be prepared with raw potatoes. But I have used boiled potatoes to thicken the gravy plus to give it a langar-style finish. Being a no garlic no onion dish it is served in langars along with pooris and chawal ki kheer.

Aloo ka jhol is a dish from Uttar Pradesh Cuisine. Potato curry with pooris make a very good weekend breakfast dish.

I have used coal for smoking this spicy potato curry. This process is also called dhungar method. and this step is totally optional. Smoking food gives a tasty and unique flavor to the dish.

Here is your Potato curry /Aloo ki sabji recipe card:

Potato Curry for Poori - How to make Aalu Curry without Onion | Aloo Tamatar ka Jhol

 

Cuisine: Indian

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

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Ingredients

• Potatoes - 4, boiled
• Tomatoes - 2, finely chopped
• Ginger - 2 tsp, finely chopped
• Cumin seeds - 1 tsp
• Asafoetida - ¼ tsp
• Turmeric powder - ½ tsp
• Red chilli powder - ½ tsp
• Coriander powder - 1 tsp
• Amchur/ Dry mango Powder - ½ tsp (optional)
• Water - 2 ½ to 3 cups (for gravy)
• Coriander Leaves - 1 tbsp, finely chopped
• Garam Masala - ½ tsp
• Cooking oil - 2 tbsp
• Salt to taste

Instructions

1. Roughly mash boiled potatoes and keep aside.
2. Finely chop ginger and tomatoes.
3. In a kadhai, heat oil. Add Cumin seeds to splutter.
4. Add finely chopped ginger and sauté for a minute on medium flame.
5. Add finely chopped tomatoes to the kadhai. Mix well. Cook on medium flame till tomatoes become soft and start leaving oil.
6. Add spices.
7. Add a pinch of asafetida, turmeric powder, red chilli powder and coriander powder. Mix well. You can also add dry mango powder along with spices. (optional)
8. Pour water. Amount of water used depends on the thickness of gravy you desire. I used 3 cups of water.
9. Cook on high flame for 5 minutes.
10. Add boiled and mashed potatoes to kadhai. Stir.
11. Add salt to taste. Mix well.
12. Bring it to boil and cover kadhai with lid. Lower the flame. Cook till oil starts coming to the surface of potato curry.
13. Meanwhile, on gas stove burn coal till it turns red hot. (optional)
14. Using a tong, transfer the red hot coal in a deep wide spoon as shown, pour 1 tsp of desi ghee. You will be able to see smoke. Place the spoon with coal over the surface of curry.
15. Carefully hold the spoon over the surface of potato curry and cover kadhai with a lid.
16. Cover kadhai with plate for making aloo sabji.
17. Hold the coal for 2 to 3 minutes and remove the lid.
18. Sprinkle garam masala.
19. Garnish with freshly chopped coriander leaves.
20. Serve hot with poori.

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How to make Potato (Aloo) Tomato Curry recipe : Potato curry for poori without onion and garlic

Step by step recipe of Aloo Tamatar ki sabzi with pictures:

1. To begin with, roughly mash boiled potatoes and keep aside. Try to keep the size of mashed potatoes pieces of about 1 inch thick. 

2. Finely chop ginger and tomatoes.

3. Heat 2 tbsp oil in a kadhai. Add Cumin seeds to splutter.

4. Add finely chopped ginger and sauté for a minute on medium flame.

5. Add finely chopped tomatoes to the kadhai. Mix well. Cook on medium flame till tomatoes become soft and start leaving oil.

6. Add spices. Add ¼ tsp of asafetida, ½ tsp turmeric powder, ½ tsp red chili powder and 1 tsp coriander powder. Mix well. Cook for a few seconds.

You can also add amchur powder (dry mango powder) along with spices. This is optional. As the tomatoes used here was sour so I didn’t use it.

7. Pour water. Amount of water used depends on the thickness of gravy you desire. I used 3 cups of water.

8. Cook on high flame for 5 minutes.

9. Add boiled and mashed potatoes to kadhai. Stir.

10. Add salt to taste. Mix well.

11. Bring it to boil and cover kadhai with lid. Lower the flame. Cook till oil starts coming to the surface of potato curry.

12. Meanwhile, on gas stove burn coal till it turns red hot. (optional)

13. Using a tong, transfer the red hot coal in a deep wide spoon as shown, pour 1 tsp of desi ghee. You will be able to see smoke. Place the spoon with coal over the surface of curry.

14. Carefully hold the spoon over the surface of potato curry and cover kadhai with a lid.

15. Cover kadhai with plate for making aloo sabji

16. Hold the coal for 2 to 3 minutes and remove the lid.

17. Sprinkle garam masala.

18. Garnish with freshly chopped coriander leaves.

19. Serve hot with poori.