Aloo In Tomato Gravy

This is a typical aloo in tomato gravy (Alu Tamatar Ki Sabzi) recipe. It has a flavour of asafetida (hing) and mustard seeds. Find out how to make potatoes in tomato gravy.


4 medium sized potato
5 medium sized tomato
3 tbsp oil
1 tsp mustard seeds
Salt to taste
1 tsp chilli powder
1 tsp turmeric powder
a small bunch of finely chopped coriander leaves
a small pinch of asafetida


How to make Aloo In Tomato Gravy:
  • Peel the potatoes and cut into small cubes. (Alternatively you may pressure cook potatoes).
  • Heat 3 tbsp of oil in kadai and add mustard seeds. After it splutters, add asafoetida.
  • Then add the cut potatoes stirring it occasionally on the medium flame.
  • Add turmeric powder, chilli powder and saute.
  • Simultaneously make tomato puree by blending them in mixer and pour over the cooked potatoes.
  • Stir it for 5 minutes and then garnish with coriander leaves.