A very simple and quick beginner-friendly Aloo Tamatar (Potato Tomato) curry with basic spices — my mother's pressure cooker recipe. No prep work needed, all-season comfort food. Goes beautifully with roti or rice.
Ingredients
Method
- Heat oil in a pressure cooker on medium heat. Add cumin seeds and let them splutter for 30 seconds.
- Add onion and saute until golden, about 4 minutes. Add garlic and ginger, cook for 1 minute.
- Add tomatoes, turmeric, coriander powder, and chilli powder. Cook for 3 minutes until tomatoes soften.
- Add potato cubes, salt, and water. Stir well, close the lid, and cook for 2 whistles on medium heat.
- Let the pressure release naturally. Open the lid and lightly mash 2 to 3 potato pieces to thicken the gravy.
- Sprinkle garam masala and garnish with fresh coriander. Serve hot with roti or rice.
Notes
This is a no-prep, beginner-friendly curry. For a thicker gravy, cook uncovered for 3 to 4 minutes after pressure cooking. Add a squeeze of lemon juice before serving for brightness.
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