This Aloo Tamatar ki Sabji without onion and garlic is an easy potato curry recipe. It is a North Indian recipe made with potatoes, tomatoes and basic Indian spices. It is naturally vegan and gluten-free.
- Aloo Tamatar ki Sabzi Ingredients
- Vrat/Farali Aloo Tamatar
- How to make Indian Potato and Tomato Curry
- Serving Suggestion
- Storage
- Other Quick Curry Recipes
Aloo Tamatar Sabzi is a basic dish but has a wonderful chatpati taste! The gravy is an aromatic blend of crushed tomatoes, chillies, amchoor, spices and jaggery.
In Gujarati, we call it Bataka Tameta nu Shaak or Bateta Tameta nu Shaak.
This Aloo Tamatar ki Sabzi recipe is made in Indian households for breakfast, lunch or dinner. It is usually served with poori.
Aloo Tamatar ki Sabzi Ingredients
- Boiled and Peeled Potatoes – I used the instant pot pressure cooker to boil the potatoes.
- Tomatoes finely chopped – Use fresh tomatoes and an optional dash of tomato paste or pasatta.
- Oil
- Cumin seeds aka jeera
- Hing – aka asafoetida which is added to aid digestion in the absence of onion and garlic. You can ofcourse omit if you do not have it.
- Fenugreek seeds
- Coriander and Fennel Seeds crushed
- Dry red chillies
- Green chilli and ginger paste
- Red Chilli Powder,
- Turmeric Powder aka haldi,
- Ground cumin and coriander powder – dhaniya powder,
- Garam masala
- Sugar or Jaggery
- Amchoor powder
- Fresh coriander leaves (cilantro)
- Kasuri methi (fenugreek leaves)
- Salt to taste
Vrat/Farali Aloo Tamatar
Omit the hing, fenugreek seeds, kasuri methi and garam masala to make it suitable for Hindu fasting. You may use ghee for tadka.
How to make Indian Potato and Tomato Curry
Boil the potatoes and peel. You can smash the boiled potatoes with your hands but do not mash up completely. You can also cut the potatoes roughly into pieces and mash a small amount of the potato.
Heat oil in a kadai or heavy bottomed pan on medium heat. Add cumin seeds, hing, dry red chillies, methi dana, coriander seeds and fennel seeds.
As soon as they splutter and crackle, add chopped tomatoes and green chillie and ginger paste.
Allow the tomato mixture to cook for 3-4 minutes then add all the spices except the sugar, amchoor and coriander leaves.
Cook the mixture until oil appears on the surface.
Now add the boiled potatoes, mix well then add water but don’t make gravy too runny. Add the salt.
Cook the sabji without the lid on until the thick gravy forms.
Add jaggery/sugar and amchoor powder.
Turn off the heat and garnish the sabji with the freshly chopped coriander.
Serving Suggestion
Serve aloo tamatar along with Indian flatbread such as gujarati rotlis (roti), pooris or paratha . It is most commonly enjoyed with hot puri .
A dessert such as rice kheer is a great way to end the meal.
Storage
Store leftover aloo tamatar in the fridge in an airtight container and consume within 3 days. Reheat on the stove or in the microwave until piping hot. If it thickens, add a splash of water to loosen the gravy.
You can freeze this recipe but I find that the potato looses its texture upon thawing.
Other Quick Curry Recipes
Aloo Shimla Mirch
Tindora Nu Shaak
Ringan Bateta Nu Shaak
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Aloo Tamatar Ki Sabji (Potato Tomato Curry)
Equipment
- 1 pan
Ingredients
- 500 grams Potatoes Boiled and Peeled
- 200 grams Tomatoes finely chopped or crushed
- 4 tablespoon Oil
- 1 teaspoon Cumin seeds
- Pinch Hing
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Coriander and Fennel Seeds crushed
- 1 Dry red chilli
- 1 teaspoon Green chilli chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Ground cumin and coriander
- ¼ teaspoon Garam masala
- ½ teaspoon Kasuri Methi optional
- 1 teaspoon Sugar or Jaggery
- ¼ teaspoon Amchoor powder
- Salt to taste
- 1 tablespoon Fresh coriander leaves
Instructions
- Smash the boiled potatoes with your hands, do not mash totally.
- Heat oil in a kadai, add cumin seeds, hing and dry red chilli.
- Once they crackle add fenugreek seeds and wait till they go brown.
- As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and crushed chilli ginger.
- Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
- Cook the mixture till oil separates the pan.
- Now add boiled potatoes, mix well then add water.
- Don’t make gravy too runny.
- Cook the sabji without the lid until nicely done.
- Add , kasuri methi, sugar or jaggery and amchoor powder if using.
- Turn off the heat and garnish the sabji with the freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 9th September 2016 but I have updated the post since with newer photos and helpful content. The recipe remains the same.
Aloo Tamatar Ki Sabji (Potato Tomato Curry)
Equipment
- 1 pan
Ingredients
- 500 grams Potatoes Boiled and Peeled
- 200 grams Tomatoes finely chopped or crushed
- 4 tablespoon Oil
- 1 teaspoon Cumin seeds
- Pinch Hing
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Coriander and Fennel Seeds crushed
- 1 Dry red chilli
- 1 teaspoon Green chilli chopped
- 1 teaspoon Ginger chopped
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Ground cumin and coriander
- ¼ teaspoon Garam masala
- ½ teaspoon Kasuri Methi optional
- 1 teaspoon Sugar or Jaggery
- ¼ teaspoon Amchoor powder
- Salt to taste
- 1 tablespoon Fresh coriander leaves
Instructions
- Smash the boiled potatoes with your hands, do not mash totally.
- Heat oil in a kadai, add cumin seeds, hing and dry red chilli.
- Once they crackle add fenugreek seeds and wait till they go brown.
- As soon as they go brown, add chopped tomatoes and coriander and fennel seeds and crushed chilli ginger.
- Let the tomato cook for 3-4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves.
- Cook the mixture till oil separates the pan.
- Now add boiled potatoes, mix well then add water.
- Don’t make gravy too runny.
- Cook the sabji without the lid until nicely done.
- Add , kasuri methi, sugar or jaggery and amchoor powder if using.
- Turn off the heat and garnish the sabji with the freshly chopped coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Homemade Punjabi Rajma Masala has an irresistible melt in the mouth texture. Rajma curry is made from red kidney beans, onion, garlic, tomato and aromatic spices. Often served with rice, lovingly known known as rajma chawal, this is a comforting and authentic dish.
- What is Rajma and Punjabi Rajma Masala?
- Cooking the red kidney beans
- Rajma Recipe Ingredients
- Homemade Rajma Masala Powder
- Serving Suggestions
- FAQs
- Other Red Kidney Bean Recipes
Typical Punjabi dishes like Chana Masala , Dal Makhani , Saag Paneer, Dal Fry and Aloo Gobi are much loved and enjoyed in our family. Rajma Masala is one of them.
What is Rajma and Punjabi Rajma Masala?
Basically, kidney beans or red kidney beans are known as “rajma” in Punjab and are an integral part of North Indian cuisine.
The English name for “rajma” is red kidney beans.
These beans are commonly used in making vegetarian curries, chilli con carne, burgers, taco and paratha filling, soups and salads.
Rajma Masala is a homely spicy yet creamy red kidney beans curry which is a popular dish from Northern state Punjab of India. However, you can find this dish across the Indian subcontinent all with slightly different flavours.
This vegan curry made of with boiled red kidney beans, cooked in a spicy onion-tomato gravy, which is prepared with Indian spices and masala.
It is also known as Rajma masala and is comfort food at its finest.
Cooking the red kidney beans
Soak the raw beans in plenty of water overnight. Hot or cold water is fine.
The next day, you need to cook the soaked rajma. Most households will use a pressure cooker.
To pressure cook, you can use a stovetop pressure cooker or Instant Pot.
For Instant Pot Rajma, cook the soaked kidney beans on high pressure for 15 minutes. Allow for natural pressure release.
In a stovetop pressure cooker, cook for 7-8 whistles.
You can also use canned kidney beans but I find that they are not as tender as home cooked. You may have to increase the cooking time of the recipe.
Rajma Recipe Ingredients
Red Kidney Beans are easily available everywhere.
In Indian shops, there are two varieties available, Regular RED KIDNEY BEANS and KASHMIRI RED BEANS (kashmiri rajma). For this recipe get regular ones – red rajma.
Whole Spices – Cloves, Cinnamon, Bay leaves, Green Cardamom and Black Cardamom (optional)
Onion (red or brown), garlic, ginger, green chilli and tomato (fresh, tinned or puree, if using puree water it down if it’s concentrated). I prefer to puree all the ingredients in a food processor to make a thick, silky sauce. Finely chopping leads to a more watery gravy.
Spice powders – Turmeric powder, Red Chilli Powder, Ground cumin powder and coriander powder and Rajma Masala (optional or use normal garam masala powder)
Kasoori Methi (dried fenugreek leaves, kasuri methi) – this ingredient is what gives food restaurant style or take away flavours. Although optional, I highly recommend using it. It is available in any south Indian grocery stores and major supermarkets in the UK.
Optional – rajma masala powder
Garnish – freshly chopped coriander leaves
Homemade Rajma Masala Powder
This powder is optional in making Rajma masala, but it totally enhances the flavour! It is easily available in any Indian grocery shops, but homemade is much fresher and budget friendly.
You will need various whole spices and some powdered spices:
- Whole coriander seeds (Dhana)
- Cumin seeds (Jeera)
- Dry Mango Powder (Amchur)
- Nutmeg (Jaiphal)
- Red Chillies ( Sukhi lal Mirch)
- Bay Leaf (Tej Patta)
- Carom Seeds (Ajwain)
- Black Cardamoms (Badi Elaichi)
- Cloves (Laving)
- Mace (Javentri)
Dry roast all the spices except dry mango powder on low heat.
Once cooled down, grind in a spice grinder to make a fine powder.
Mix with the dry mango powder and store in an airtight container.
How to make Punjabi Rajma Masala Recipe
Clean and soak dried beans for overnight in plenty of water . (If using canned beans skip this step).
Discard the water, add fresh water and boil the rajma in the pressure cooker .
Heat oil in a pan or kadai and add the whole spices
Once they crackle, add the onion, garlic, green chilies and ginger puree. Saute until the mixture turns a golden brown. This masala is also known as bhuna masala.
Add in the tomato puree and keep frying the mixture until you see oil is visible to the surface or sides of the pan.
Now turn the heat low, add all the ground masala except rajma masala
Give it a good mix, if masala gets dry add a few drops of water.
Now add the cooked rajma, mix well and add 3/4 to 1 cup of hot water. You could also use the excess water from the boiled kidney beans. Add salt to taste.
Take a teaspoon of dry kasoori methi in your palms, crush a little in your palms and add to the curry.
Let the beans simmer very gently for 20-22 minutes. You can gently mash a few red kidney beans with the back of the ladle to help the gravy become thicker. Ensure you have enough water in the pan to prevent burning.
Once the gravy has thickened, add homemade rajma masala.
Sprinkle freshly chopped coriander and serve hot.
Serving Suggestions
Rajama masala can be served as a main or side dish. In North India, Rajma is served with rice.
To make it a complete meal, I serve it with round and soft Gujarati rotlis or garlic and coriander naan along with fresh salad or lightly stir-fried vegetables and raita .
Jeera rice is always on the side! Jeera rice uses basmati rice, a type of white rice, which has a wonderful aromatic flavour.
Brown rice or steamed rice is a good alternative.
Kachumber adds crunch and also provides a cooling effect.
Serve a tall glass of mango lassi or sweet lassi on the side.
Storage
Fridge:
Store leftover rajma in an airtight container and keep in the fridge for up to 3-4 days. Reheat on the stove on medium heat with a little water to loosen up the gravy.
Freezing:
All the legume and beans based dishes freeze very well and don’t lose their texture, get mushy or fall apart once heated through. Rajma Masala freezes for several weeks, just use freezer safe container and seal tightly to avoid any spillage. When ready to eat, defrost in the microwave for 10-12 minutes or leave in the refrigerator for 12-14 hours or keep it on a worktop at room temperature for 4-6 hours before reheating thoroughly.
Can Rajma Masala be made in advance?
Rajma Masala can be prepared in advance and stored in the fridge (covered) overnight or up to 2 days. To reheat, place the rajma pot on the stove top or microwave, if the sauce is too thick add little water, mix well until heated through.
Sometimes, I make and add extra tadka (tempering) into the rajma when I reheat it, by heating a little oil and cumin seeds, once seeds crackle pour over the rajma. This step brings lots of freshness to the dish and extra flavours.
I would recommend soaking as unsoaked beans take much longer to cook.
According to health experts and our ancestors, any type of beans need soaking as they enhance digestibility and absorb nutrition. Also, they are more filling meaning that you consume less. Cooking unsoaked beans takes more time and energy
I definitely recommend using whole spices as they lend a deeper flavour without adding direct heat to the dish.
You can’t take out spiciness once the dish is done, but there are ways to tone down the spiciness. First add an extra ingredient (here I would add boiled or tinned red kidney beans) to dilute the spiciness, so the taste and dish remain same. If it’s not too spicy, add extra lemon or lime juice and a big handful of freshly chopped coriander. Add tiny chopped potatoes and cook the curry another 5 minutes, they blend so well in any bean curry. Serve the rajma with plain flatbread, plain rice and lots of fresh salad and sweetened yogurt to tone down the heat.
Other Red Kidney Bean Recipes
Red Kidney Bean and Sweet Corn Recipe
Afghan Lubya
Red Kidney Bean and Coconut Curry
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Rajma Recipe (Punjabi Rajma Masala)
Ingredients
- 250 gram raw red kidney beans Rajma
- 4 tablespoon oil
- 1 tablespoon whole spices cloves, cinnamon, green and black cardamom, dry red chilli, bay leaf
- 1 large onion
- 5 cloves garlic
- 1 tablespoon ginger minced
- 2 green chillies adjust to your spice level
- 5 tablespoon tomato puree
- 1 tablespoon red chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander
- 1 teaspoon rajma masala or garam masala optional
- 1 teaspoon dry fenugreek leaves kasoori methi
- salt to taste
Instructions
- Clean and soak dried beans for overnight in plenty of water. (If using canned beans skip this step).
- Discard the water, add fresh water and boil the rajma in the pressure cooker.
- Heat oil in a pan or kadai and add the whole spices
- Once they crackle, add the onion, garlic, green chilies and ginger puree. Saute until the mixture turns a golden brown. This masala is also known as bhuna masala.
- Add in the tomato puree and keep frying the mixture until you see oil is visible to the surface or sides of the pan.
- Now turn the heat low, add all the ground masala except rajma masala
- Give it a good mix, if masala gets dry add a few drops of water.
- Now add the cooked rajma, mix well and add 3/4 to 1 cup of hot water. You could also use the excess water from the boiled kidney beans. Add salt to taste.
- Take a teaspoon of dry kasoori methi in your palms, crush a little in your palms and add to the curry.
- Let the beans simmer gently for 15-20 minutes. You can gently mash a few red kidney beans with the back of the ladle to help the gravy become thicker. Ensure you have enough water in the pan to prevent burning.
- Once the gravy has thickened, add rajma masala (optional)
- Sprinkle freshly chopped coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on 25th April 2019 but I have updated the post since with helpful content. The recipe remains the same.
