Aloo Tamatar sabzi (Tariwale Aloo)| Potato in Tomato Gravy

Tomato and Potato gravy is a classic combination that makes the most tasty dish with minimal ingredients.  The gravy is usually made thin almost to watery consistency served with Rotis & Puris


This dish does not use any onion or garlic and is full of tomato flavor. Potato has the tendency to really absorb the flavors beautifully and in this dish the tomato infused potato tastes divine and the flavor stands out.


My first (vague) memory of tasting this dish , I believe, was as temple food (prasad).  Hindu temple usually offer dishes with no Onion or garlic the divine or devotees eat  during festivals and this is a perfect dish for that purpose. It tastes divine when served on the Patravali – plates and bowls made of Sal leaves. Well, I served directly on my Poori :).
Also it is a very popular street food that pairs very well with rotis, Pulav just plain rice. 


But that said this does not have to be a dish that’s made only on special occasions but something that could be made as a weeknight quick fix ( it surely has to me)  as its can be easily cooked in one shot. Here I will be sharing  the one pot quick Instapot version.

Aloo Tamatar sabzi | Potato in Tomato Gravy

  • Servings: 4
  • Difficulty: easy-medium
  • Print


3 medium  potatos cubed
2-3  large tomatos cubed
2 tsp fresh coriander
3 cups of water ( or as needed)

For Tempering:
1 -2 tsp oil
1 tsp jeera
1/2 tsp ginger
1 green chilli chopped (optional)

Dry Masalas:
2 tsp cumin powder
1 Tbs coriander powder
1-2 tsp turmeric powder
1-2 tsp red chilies
1/2 tsp Hing

Instapot OPOS Method: 

  1. Turn your Instapot to saute mode and add the oil in the dry pot. Let the pot and oil get hot.
  2. Add in the Jeera to the oil and let is splutter, now add the dry masalas and give it a quick stir.
  3. Add the chopped tomatos to the pot and let it cook for couple of minute.
  4. Now add the water to the pot and add the chopped potatoes and change the Inatapot settings to manual mode.
  5. I set the manual to 7-8 mins to cook the potatos
  6. Once the pressure releases open the pot and give the gravy a good mix.
  7. Add chopped coriander and server it hot with some hot poories.


  • Make this quick and have the tomato cut and ready else the masalas will burn
  • Mash couple of potatos slightly if you have watery gravy and you want to thicken the gravy.
  • Or if it is too thick add some hot water and bring it to boil for couple of minutes.

Tried this recipe?
Tag @amomscookbook on Instagram and hashtag it #amomscookbook

Rate this Recipe

Average rating 0 / 5. 0

Leave a Reply