I know you would agree that Aloo sabzi (sabji) is one of the many things that binds all Indians together. Its the most common dish in every household, be it village or city. Be it North or South. Be it winters or summers. Every kitchen has potatoes as a staple in it and every mom has her own recipe to make it.
My mom’s favourite was to make simple potato sabji without onion garlic, and loads of tomatoes. She must have got it from her mum, my grandmother, whose favourite was another Jain version of Aloo tamatar.
Anything made of potatoes is comforting, and that’s not just in India but worldwide. Especially the dry dishes. They are great for travel and keep you filled for long. Well, fries are THE most famous fast food for a reason, right!
I too have loads of potato recipes on the blog like- Aloo dhaniya, aloo palak, aloo methi, aloo matar etc. They are all very commonly made at my home and the typical platter includes- Any potato sabzi + a daal + roti (chapati/Indian flatbread) + salad + raita. Since I am on low carb diet these days, I am avoiding potatoes and breads for dinner, but still have them at least twice every week to keep my cravings at bay.
Connect with me on Instagram to check what I eat everyday, in a quest to maintain low carbs diet and keep my weight in check.
One special thing, actually two things about this recipe is the use of julienned ginger (and not minced or grated) and loads of fresh coriander (cilantro). Since the spices are kept mild in this dish, these two ingredients provide that extra punch and also aid in digestion.
It has got its name “lipatwa” due to the fact that its not completely dry nor runny, but kind of chunky potato mash full of flavours. So if you are feeling low some day, this is a perfect recipe to either serve with roti or simply on its own. It is a low GI, gluten free and vegan recipe.
Let’s see quickly how to make this simple and healthy aloo tamatar sabji
5 minPrep Time
15 minCook Time
20 minTotal Time
- 4-5 medium sized potatoes, boiled and peeled
- 2 large tomatoes, roughly chopped
- A small piece of ginger, julienned (thinly striped)
- 1-2 green chilies, chopped small
- ½ cup packed cilantro (coriander leaves)
- 1 pinch of asafoetida (heeng)
- 1 tbsp cooking oil (I used mustard oil)
- 1 tsp red chili powder
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp coriander powder
- 1 tsp salt OR to taste
- After boiling and peeling potatoes, roughly break them or chop them. Keep aside.
- Heat oil in a pan, throw in cumin seeds and allow them to sizzle. Then add, asafoetida, chopped tomatoes and green chilies. Cover and cook for 3-4 minutes.
- Then add all the spices and mix, let cook for 1-2 minutes till tomatoes get mushy and cooked. Add in ½ cup of water and bring to a boil.
- Then add broken potato pieces and mix everything well. Cover and simmer for a few minutes till the potatoes get to a desired consistency. The end result should not be completely dry but not runny either
- Finally, add in chopped coriander leaves, mix and serve hot with Paratha.
For quick preparation, plan ahead and keep the potatoes boiled. I usually keep a batch boiled on weekend to make it quick for weeknights.
Feel free to add some crushed Kasuri methi when adding potatoes. This would bring extra flavours to the simple dish