Potato Gravy

Potato Gravy

Potato gravy also known as aloo tamatar ki sabzi, is a very popular dish in India, quite popular in northern part of India.

It's a dish in a spicy and flavourful gravy.

Potato gravy or aloo tamatar ki sabzi is very easy to cook and is very delicious. It has a slight tangy taste from tomatoes.

It's very simple and yummy dish, normally served with poori/puri.

  Recipe Servings: 2 - 3
  Cooking time: 20 Minutes


  • Potatoes (cut into cubes) - 3-4 medium
  • Onion (finely chopped) - 1 medium
  • Tomatoes (finely chopped) - 2 medium
  • Garlic (finely chopped) - 4 cloves
  • Green chilli (finely chopped) - 1
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 1/2 tsp
  • Cumin Seeds (jeera) - 1/2 tsp
  • Mustard Seeds - 1/2 tsp
  • Nigella sativa (Kalonji/Black Cumin) - 1/2 tsp
  • Oil - 2 tbsp
  • Salt to taste
  • Water  - 1.25 cups or as needed
  • Coriander Leaves (finely chopped)- for garnishing (optional)


  • Wash the potatoes properly and peel them. You may use potatoes with skin. Cut them into cubes and keep them aside.

  • Heat oil in a pressure cooker. Add cumin seeds, mustard seeds and kalonji (nigella sativa) into it and let them crackle.

  • Then add finely chopped green chillies. Sauté for 2-3 minutes on a medium flame. Stir in between.

  • Then add finely chopped onions and finely chopped garlic. Let them cook till the onions turns golden brown. Stir occasionally.

  • Add finely chopped tomatoes and cook till the tomatoes becomes soft and mashy. Stir in between.

  • Now add turmeric powder, salt and mix well.

  • Then add potatoes into it and mix well.

  • Add water and mix well again.

  • Pressure cook the potatoes first on high flame. When steam starts to escape from the valve, switch to the medium flame and let it cook for 7 minutes or for 4 whistles.

  • Then switch off the flame. When the pressure drops on its own, open the lid.

  • Mesh few potatoes. It will make the gravy thick. But if the gravy is still thin, you may simmer it till it reaches the desired consistency.

  • Lower the flame and simmer for five minutes or till it reaches the required consistency. Stir in between.

  • Add when very thick, you may add some boiled water into it.

  • You may garnish it with finely chopped coriander leaves.

  • Serve it hot with poori/puri (an Indian bread).