Tamaatri Aloo ki Sabzi / The Easiest To Make Aloo Ki Sabzi /Poori Vale Aloo Ki Sabji


Tamaatri Aloo ki Sabzi

Aloo ki sabzi with pooris is an unmatched combination ‘made in heaven’ in the culinary world. Both are incomplete without each other. I’m not exaggerating, you all might agree with me! Our celebrations, marriage feasts, religious ceremonies and Sunday brunch do not complete without Aloo Poori

While this aloo ki sabzi is cooking in my kitchen, the mixed aromas of heeng, jeera and tomatoes have been lifting my appetite, I want to have this sabzi with my favourite besan ki masala pooris as soon as possible. I do not intend to do any weight-watching today😀
Here I want to share my version of the easiest to make within minutes Tamaatri Aloo Ki Sabzi which I cook in the pressure cooker


Preparation time – 10 min
Cooking time – 15 min
Course – Breakfast/Brunch/Lunch
Serves – 4
Author – Bharti Dhawan


• Potatoes – 500 gms (peeled and cubed)
• Tomatoes – 250 gms /4-5 nos
• Ginger – 1-inch piece
• Green chillies – 2-3 or to taste
• Heeng/Asofotida – 1 tsp
• Salt, red chilly powder, haldi, garam masala and coriander powder – 2 tsp each or to taste
• Cumin seeds/ jeera – 2 tsp
• Oil – 2 tbsp
• Water for gravy – 4 cups or more
• Coriander leaves for garnishing


1- In a blender add chopped tomatoes, ginger and green chillies and blend to a paste. Keep aside

2- Take a pressure cooker and add oil. When heated, add heeng and jeera/cumin seeds. Allow them to crackle. Add all the powdered masala/spices and cook/bhunow for a second. Add little water so that it doesn’t burn

3- Next, add tomato puree and give a stir.

4- Cook/bhunow tomato masala until masala leaves the sides

5- Next, add cubed potatoes/aloo and mix them with masala

6- Add water for the gravy. Add salt now and mix with a ladle. Close the lid of the cooker and pressure cook for 10 minutes at the medium flame or until 5-6 whistles come

6- When cooked switch off the flame and let the cooker cooled down completely. Open it and mash some aloo with the back of the ladle. Add fresh coriander leaves

  • Mashing aloo makes the curry thick also all the flavours are incorporated well

7- Serve the yummiest tamaatri aloo ki sabzi with besan ki masala pooris