Tariwale aloo sabzi is a delicious curry made with potatoes which is cooked in tomato gravy. I did my schooling from Delhi and loved the North Indian dishes which my friends used to bring in their lunch boxes. One of my favorite was this potato curry which is very popular in North India known as Tariwale aloo sabzi. The combination of dried pomegranate seeds and kasuri methi is so scrumptious that you can’t resist. It can be easily made in any open pan and serve with poori. Click here for poori recipe.
So, sharing an easy curry recipe today and wish you all great week ahead.
Tariwale Aloo Sabzi
make a delicious curry with potatoes in spicy, tomato gravy!
Author: Priya Shiva
Recipe type: Curry
- Potatoes - 3 (Peeled and chopped)
- Onion - 1 (finely chopped)
- Tomatoes - 2 ((finely chopped)
- Grated ginger - 1 tsp
- Cumin seeds - 1 tsp
- Garam masala - 1 tsp
- Chilly powder - 1 tsp
- Turmeric Powder - ¼ tsp
- Anardana/Dried pomegranate seeds - 1 tbsp (powdered)
- Kasuri methi/Dried fenugreek leaves - 1 tbsp
- Salt to taste
- Vegetable Oil - 2 tbsp
- Coriander leaves for garnishing
- Add onion, tomatoes, ginger in a blender and blitz it. Transfer the paste in a bowl and keep it aside.
- Add oil in a frying pan and when its warm, add cumin seeds. Saute it for few seconds and then add the onion tomato paste to it.
- Saute it nicely for few minutes till oil leaves on the sides of the pan
- Now add potato, garam masala, chilly powder, turmeric powder, anardana powder and mix it well.
- Add 1 cup of water, mix it well and once it starts boiling, lower the flame. Let it simmer for few minutes. Keep stirring in between.
- Now add salt to taste, kasuri methi and mix it well. You can add more water if you feel the gravy is too thick.
- Once the potatoes are cooked and soft, remove from the flame. Garnish with coriander leaves and serve.