Lipatwa Aloo tamatar – no onion no garlic recipe

Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 4-5 medium sized potatoes boiled and peeled
  • 2 large tomatoes roughly chopped
  • piece A small 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


  1. After boiling and peeling potatoes, roughly break them or chop them. Keep aside.
  2. 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.
  3. 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.
  4. 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
  5. Finally, add in chopped coriander leaves, mix and serve hot with Paratha.

Recipe Notes

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