Aloo methi tamatar sabzi is a simple North Indian style dry sabzi made with potatoes, tomatoes, cumin, spices and kasuri methi. The potatoes are cooked until soft and lightly roasted with spices. The potatoes, tomatoes and methi taste so good together when served along side with chapati.
Aloo Methi Tamatar Sabzi Recipe
This is a quick and easy tamatar aloo sabzi flavoured with kasuri methi leaves. I make this sabzi with dried kasuri methi leaves since I always have it in stock. If you can find fresh methi, add it along with tomatoes. Fresh Methi adds such an amazing flavour to this sabzi.
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About Aloo Methi Tamatar Sabzi
Aloo or potato is one of my go-to vegetables because it goes so well with different spices and vegetables. I make everything from aloo paratha, punjabi aloo curry, potato fry, aloo samosa and wedges. This aloo methi sabzi is one of those simple sabzi that I make often at home, especially when I want something easy for lunch.
This aloo sabzi is made with potatoes, dried methi, tomatoes and basic spices. The tomatoes add a little tanginess, while the methi gives the dish a lovely flavour. I use dried methi leaves since it is easily available. You can use fresh methi as well.
Once the potatoes are cooked, everything comes together quickly in one pan. It is usually served with hot chapati or paratha and also pairs well with dal rice. Sometimes I make a little extra because the leftovers are perfect for rolling or stuffing into paratha and sandwiches.
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Ingredients
- Potatoes : Cube potatoes and pre cook them before adding into the sabzi.
- Oil : You can use any regular cooking oil like sunflower oil, canola oil of your choice. It helps to cook the vegetables and spices evenly.
- Cumin seeds : Cumin seeds adds the unique aroma to the dish.
- Tomatoes : One of the main ingredient in this sabzi. Since this doesn’t uses onions.
- Spice powder : Turmeric powder, cumin powder, chilli powder and garam masala powder are added for its heat and color.
- Kasuri methi leaves / Dried fenugreek leaves : Kasuri methi gives the sabzi its distinct taste.
Step by Step Pictures
1)Start by cooking the potatoes. Take potatoes in a pan, cover with water, add salt.
2)Cook till potatoes are cooked. Strain through a colander and set aside.
3)Heat oil in a pan, crackle cumin seeds.
4)Add tomatoes and saute that for 2 to 3 minutes until tomatoes start to wilt a little.
5)Now the tomatoes has softened.
6)Now Add in ½ cup water, cumin, chilli and turmeric powder and mix well.
7)Season with salt as well.
8)Cook till oil separates. It will take around 4 to 5 minutes. The oil will separate from the tomato mixture.
9)Now add in the boiled potatoes and mix through the tomatoes. Season with more salt if required.
10)Mix it well.
11)Finally add in kasuri methi leaves and garam masala powder and mix well.
12)Thats it, sabzi is ready.
13)Serve with roti or rice.
Expert Tips
- Try to cut the cooked potatoes into similar sized pieces so they cook evenly.
- Don’t overcook the potatoes. Cook them until soft but still holding their shape. Mushy potatoes can make the sabzi sticky when mixed with the masala.
- The tomatoes add enough tanginess to the sabzi. If you like a little extra zing, squeeze some fresh lemon juice at the end.
- If using fresh methi leaves, wash them well and drain the water completely. Remove the thick stems and add the leaves to the pan and cook well.
- You can also add other vegetables like green peas, capsicum, cauliflower or carrot for extra flavour and texture.
Storage and Serving
Let the aloo tamatar sabzi cool completely before storing it. Keep it in an airtight container in the refrigerator and use it within 2 to 3 days. Reheat it gently before serving.
Aloo methi sabzi tastes delicious when served hot with chapati, roti or paratha. It also works great as a side dish with dal, rice, ghee rice or veg pulao along with some curd or raita.
FAQ
Q. Can I use fresh methi instead of dried kasuri methi ?
Yes, you can. Wash the fresh methi leaves well, chop and squeeze the excess water before adding them to the sabzi.
Q. Why did my potatoes become mushy ?
This happens if the potatoes are overcooked or stirred too much. Cook them until just tender and gently mix them while cooking.
Q. Can I make this sabzi less spicy ?
Yes. Just reduce the chilli powder according to your taste. You can also use kashmiri chilli powder for more color and less heat. However, the methi, garam masala and cumin will still give the sabzi plenty of flavour.
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Aloo Methi Tamatar Sabzi Recipe (Potato Methi and Tomato Sabzi)
Aloo methi tamatar sabzi is a simple North Indian style dry sabzi made with potatoes, tomatoes, cumin, spices and kasuri methi. The potatoes are cooked until soft and lightly roasted with spices. The potatoes, tomatoes and methi taste so good together when served along side with chapati.
Nutrition
Nutrition Facts
Aloo Methi Tamatar Sabzi Recipe (Potato Methi and Tomato Sabzi)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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