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Aloo tomato curry is made from fresh ripe tomatoes with potatoes with a spicy gravy comprising ginger, green chilies, coriander leaves, cumin seeds, and a variety of powdered spices. Learn the steps to make aloo tomato curry at home by going through my recipe.

Table of Contents

KEY TAKEAWAYS

Aloo tomato curry is a wonderful and versatile vegetarian dish.
Serve the curry with hot puri, kachori, roti, paratha, or steamed rice.

Aloo tomato curry tastes creamy, spicy, and earthy.
Other similar curries are aloo matar curry, aloo baingan curry, aloo shimla mirch curry, aloo capsicum curry, and aloo soya curry.

The Ingredients:

4 pieces potatoes (diced roughly)
3 pieces tomatoes (medium size, finely chopped)
1 piece ginger (2-inch size, grated)
1 piece green chili (finely chopped)
½ tsp cumin seeds
1/3 tsp turmeric powder
1 tsp red chili powder
1/3 tsp garam masala powder
1/3 tsp coriander leaves
1/3 tsp cumin powder
4 tbsp cooking oil
Salt to taste
250 ml water (or one glass)
¼ cup coriander leaves (finely chopped)

The recipe for this wonderful and easy dish came from the daughter of a vegetable vendor who sells greens near our park. One evening, I saw her eating something wrapped in a newspaper. I asked her what it was, and she smiled and said, “You want to try?” I agreed. It was so fresh and earthy. I asked for the recipe.

I made it that weekend. My husband said it was “full of nature,” and my sons loved its rawness. Now, it is our Sunday stroll special. That moment reminded me that recipes often hide in unexpected corners, often unwritten, untrained, and yet deeply rooted in season and soul.

How to Make Aloo Tomato Curry? (Step by Step Guide with Images)

Step 1: Take a pressure cooker and heat about 2 tbsp of cooking oil in it. When the oil is hot, put 4 pieces of potatoes (diced roughly) in it. Fry them for about 2 minutes on a medium flame till they start turning their color.

Step 2: Remove them on a plate when done and keep the plate aside.

Step 3: Now, add the remaining cooking oil to the same pressure cooker. When the oil is hot, add ½ tsp of cumin seeds, 1 piece of ginger (2-inch size, grated), and a piece of green chili (finely chopped). Fry them for a minute on a medium flame.

Step 4: Now, turn the flame of the gas stove to low and then add 1/3 tsp of turmeric powder and 1 tsp red chili powder. Mix them nicely and cook for about 30 seconds.

(Pro tip: While adding the powdered spices, make sure you keep the flame low or else these spices will burn quickly and render a bitter taste to the dish).

Step 5: Then add 3 pieces of tomatoes (medium size, finely chopped) to it along with a little bit of salt.

(Pro tip: Chop the tomatoes into small pieces. This will ensure faster cooking and a smooth masala paste).

Step 6: Mix everything nicely, cover the pressure cooker, and let it cook for about 2 to 3 minutes on a medium flame. When the tomatoes turn soft and start to release oil, add 1/3 tsp of garam masala powder, 1/3 tsp of coriander leaves, and 1/3 tsp of cumin powder to it.

Step 7: Again, mix everything nicely, cover the pressure cooker, and let it cook for about 2 to 3 minutes on a medium flame. When the masala turns into a thick and smooth paste, add the fried potatoes to it.

Step 8: Mix the spices with the potatoes nicely and add 250 ml of water to it.

(Pro tip: If you are using a measuring cup, add 1 cup of water).

Step 9: Then add salt to taste and about ¼ cup of coriander leaves (finely chopped) to it.

Step 10: Mix everything nicely and close the lid of the pressure cooker. Let it cook on a high flame for up to two whistles.

Step 11: When done, turn off the gas stove, let the pressure cooker cool down, and remove the lid. Your homemade, delicious aloo tomato curry is done.