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Aloo Tamatar: Mum's Pressure Cooker Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 4 medium potatoes, peeled and cubed
  • 3 medium tomatoes, roughly chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • salt to taste
  • 1 cup water
  • 2 tbsp fresh coriander leaves, chopped

Method
 

  1. Heat oil in a pressure cooker on medium heat. Add cumin seeds and let them splutter for 30 seconds.
  2. Add onion and saute until golden, about 4 minutes. Add garlic and ginger, cook for 1 minute.
  3. Add tomatoes, turmeric, coriander powder, and chilli powder. Cook for 3 minutes until tomatoes soften.
  4. Add potato cubes, salt, and water. Stir well, close the lid, and cook for 2 whistles on medium heat.
  5. Let the pressure release naturally. Open the lid and lightly mash 2 to 3 potato pieces to thicken the gravy.
  6. 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.