Step-by-step
1
firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, pinch hing, 1 tsp kaduri methi, 1 tsp cumin and 2 tbsp coriander.
2
now add 1 onion and saute well. saute until onions turn golden brown.
3
further add 1 tsp ginger garlic paste and saute well.
4
keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp salt.
5
saute on low flame until spices turn aromatic.
6
add 1 tomato and saute well until tomatoes turn soft and mushy.
7
further mash 2 boiled potato slightly.
8
mix well making sure all the spices are well combined.
9
now add 1-2 cup water and stir adjusting consistency as required.
10
cover and simmer for 10 minutes making sure flavours are absorbed well.
11
finally, add 2 tbsp coriander and enjoy aloo tamatar ki sabji with phulka or poori.
Video
Notes
- firstly, adjust the consistency of curry to your choice as it thickens while cooled.
- also, you can add matar along with aloo.
- additionally, mash potato slightly to get the right consistency.
- finally, aloo tamatar ki sabji recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/aloo-tamatar-ki-sabji-recipe/