Home / main course / POTATO AND TOMATO CURRY
15 October, 2015


Posted in : main course, north indian curry, Veg Gravy on by : nrdubey Tags: , , ,

DATE – 1.10.15


Today I am presenting potato/aloo and tomato curry which is so delicious and so yummy.

Combination of aloo and tomato in this curry really goes very well. You can have it with chapati, paratha, puri and steamed rice or jeera rice. This is one of my favorite subzi. I remember when we were small my mother used to make this subzi specially in winter time with the combination of hot chapati which is really mouth watering. Its gravy is little thin comparing to normal curry but if you donot like thin gravy add less water. Try this curry and share your feedback.

Pre time – 10 mins

Cooking time – 30 mins

Type – main course

Cuisine – north indian


Potato/aloo – 3 -4

Ripe tomato – 2

Jeera – ½ tsp

Onion – 1 medium

Garlic – 2-3

Green chilly – 1

Red chilly pwdr – ½ tsp or 1 tsp

Turmeric pwdr – ½ tsp

Coriander pwdr – ½ tbsp

Garam masala – ½ tsp

Coriander leaves – for garnishing

Oil or ghee – as require

Water – 1 ¼ cups

Salt – as per taste


Peel, chop in cubes and rinse the  potato,  chop  the tomato roughly,  peel garlic and for onion cut onion in 2 pieces chop ½ piece finely and cut ½ roughly.

In a blender take roughly chop onion, garlic, green chilly, red chilly, turmeric and coriander pwdr add some water and make fine paste. Keep the paste aside.

Heat oil/ghee in a pan or kadai add jeera let it crackle,  add finely chopped onion. Fry them till onion becomes translucent.

Now add grinded paste to the pan and fry till the masala starts leaving oil from the corner of the pan.

Now add chopped potato,  stir and cover with lid and let cook the potato for 2 mins in low flame.

After 2 mins open the lid and add tomato and salt,  stir and let cook them for 2-3 min in low flame.

After 2 -3 min open the lid and add 1 ¼ cup of water approximately to the pan let the curry boil then again cover with lid and keep the flame low.

Cook till potatoes gets cooked. When potatoes become soft add garam masala and stir. Finally garnish with coriander leaves and switch of the flame.

Potato and tomato curry is ready to eat serve it hot with chapati or rice.


Cooking should be done in low flame to get nice flavor.



Adding salt with tomato is very important to cook tomato fast.


Use deep bottom pan for fast cooking. I have use cooker

In Short


 Chop onion, tomato, onion ( 1/2 finely chop and 1/2 roughly chop)


Grind 1/2 onion, garlic, green chilly, red chilly, turmeric and coriander pwdr and make the paste




Heat oil add jeera/cumin, 1/2 onion, fry


Add grinded paste, fry till oil is separated 


Add potatoes


Cover with the lid, cook for 2 mins in low flame


Add tomato and salt


Cook till the tomatoes become mushy


Add water


Let the water boil


Cover with plate, let it cook in low flame till potatoes become soft 


When potatoes get cook add garam masala


Finally add coriander leaves

Potato- tomato curry is ready. 


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