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35 min


2 tbsp oil

1 bay leaf

1 inch cinnamon

2 pods cardamom

pinch hing / Asafoetida

1 tsp IWP Kasoori Methi

1 tsp Cumin / Jeera

2 tbsp coriander, finely chopped

1 onion, finely chopped

1 tsp ginger garlic paste

½ tsp IWP Turmeric/ Haldi powder

1 tsp IWP Kashmiri red chili powder

1 tsp IWP Coriander/ Dhania powder

½ tsp IWP Super garam masala

1 tsp salt (According to taste)

1 tomato, finely chopped

1½ cup water

2 potato / Aloo, boiled

2 tbsp coriander, finely chopped

How to prepare

Firstly, in a large kadhai heat 2 tbsp oil

Saute 1 bay leaf, 1-inch cinnamon, 2 pods cardamom, pinch Hing, 1 tsp IWP kasoori methi, 1 tsp cumin and 2 tbsp coriander.

Now add 1 onion and saute well. Saute until onions turn golden brown.

Further add 1 tsp ginger garlic paste and saute well.

Keeping the flame on low add ½ tsp IWP turmeric, 1 tsp IWP Kashmiri chili powder, 1 tsp IWP coriander powder, ½ tsp IWP super garam masala and 1 tsp salt.

Saute on low flame until spices turn aromatic.

Add 1 tomato and saute well until tomatoes turn soft and mushy.

Further mash 2 boiled potato slightly.

Mix well making sure all the spices are well combined.

Now add 1-2 cup water and stir adjusting consistency as required.

Cover and simmer for 10 minutes making sure flavors are absorbed well.

Garnish with add 2 tbsp coriander

Enjoy with phulka or chapati or paratha or poori.

Simple yet traditional Aloo Tamatar Sabzi is ready!

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