Recipes >> Tamatar Aalu

Potatoes Cooked with Tomatoes


3 large potatoes, 1 ½ tablespoons cooking oil, ¾ teaspoon cumin seeds, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, 2 large tomatoes, pureed, green chillies to taste, pureed with the tomatoes,   ½ - ¾ teaspoon salt, 3 tablespoon fresh, finely chopped coriander. 

Other Requirements

A pressure cooker, a chopping board and knife, a pan or kadai with a lid So simple to make, this is one of those recipes that you can depend upon even if you have last-minute guests. 

1. Wash and boil the potatoes. Cool them slightly, peel them and cube them. Keep aside. 
2. While the potatoes are cooling, you can make the gravy for them. 
In the pan or kadai, heat the oil. Add the cumin seeds and after a few seconds, the turmeric and coriander powder. 
3. After another few seconds, add the tomato puree, salt and fresh coriander. Stir well and cook on medium heat till the fat separates. 
4. Add the cubed potatoes, stir to coat well with the tomato mixture, then add water to make the gravy just a little thinner than the consistency you finally want. 
Cover and simmer 6 minutes. 
Serves 2
To puree the tomatoes, wash them well, and without peeling, cut into quarters and blend in an electric mixie or food processor. 
Use ‘Periyar’ spices and masala’s  readily available is all the ethnic retail  stores.


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