Home
Recipes
Alu tamatar masala

One serving of alu tamatar masala

Alu tamatar masala

Name: Alu tamatar masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 6 medium potatoes (about 1kg), roughly chopped; 2 tbsp sunflower oil; 1 tsp black mustard seeds; 6-8 curry leaves; 1 green chilli thinly sliced; 2 garlic cloves finely chopped; 2.5cm piece of ginger peeled and finely chopped; 5 medium tomatoes finely chopped; 1 tsp garam masala; ½ tsp chilli powder; ½ tsp ground turmeric; handful of coriander leaves

Chetna Makan

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.2 out of 5.11 ratingsRate

loading...

Try this vegan dish of potatoes cooked in tomato masala. It's simple to make, but with tomatoes cooked in spices and curry leaves, it's packed with flavour

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Boondi raita

A star rating of 5 out of 5.1 rating

Ajwain puri

A star rating of 4 out of 5.2 ratings

Nutty atta laddoo

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

6 medium potatoes

(about 1kg), roughly chopped
2 tbsp sunflower oil
1 tsp black mustard seeds
6-8 curry leaves
1 green chilli

thinly sliced
2 garlic cloves

finely chopped
2.5cm piece of ginger

peeled and finely chopped
5 medium tomatoes

finely chopped
1 tsp garam masala
½ tsp chilli powder
½ tsp ground turmeric
handful of coriander leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal252
fat6g

low
saturates1g
carbs41g
sugars5g
fibre5g
protein5g
salt1.3g

Method

step 1

Bring a large pan of water to the boil over a medium-high heat and cook the potatoes for 10-15 mins until just tender (a cutlery knife should just be able to cut through). Drain and set aside.
step 2

Heat the oil in a large frying pan over a low heat and add the mustard seeds. When they begin to pop, add the curry leaves, chilli, garlic and ginger, and cook for 1 min until the aromas start to release. Stir in the tomatoes, then cover and cook for 10 mins until soft and mushy
step 3

Add the garam masala, chilli powder, turmeric and 1 tsp salt. Mix well and cook for another minute before adding the cooked potatoes. Pour in 200ml water, cover and simmer for 10 mins until the potatoes are completely tender. Mash a few of the potatoes with a potato masher, keeping the rest whole. Sprinkle over the coriander leaves to serve.

Recipe from Good Food magazine, August 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.11 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now