Aaloo Tamatar Ka Jhol

Aaloo Tamatar Ka Jhol

Aaloo Tamatar Ka Jhol

Veg Vegan

A thin, bright tomato-and-potato broth tempered in mustard oil with cumin, dried red chillies, and turmeric — a simple, everyday side curry of the Kumaoni hills. Unlike the thicker aloo tamatar of the plains, this Pahadi version is deliberately light and soupy, meant to be mixed with rice rather than eaten as a standalone dal.

Cuisines

Kumaoni Garhwali

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

Potato 3 medium Potato , peeled and cubed
Tomato 2 medium Tomato , chopped
Onion 1 medium Onion , thinly sliced
mustard oil 2 tablespoons Mustard oil
Cumin 1 teaspoon Cumin , seeds
turmeric powder 1 teaspoon Turmeric powder
red chili powder 1 teaspoon Red chili powder
coriander powder 1 teaspoon Coriander powder
Ginger 1 teaspoon Ginger , paste
Garlic 1 teaspoon Garlic , paste
salt — Salt , to taste
water 2 cups Water
Cilantro 2 tablespoons Cilantro , chopped

Instructions

  1. 1 Peel and dice the potatoes into small cubes.
  2. 2 Chop the tomatoes and onion finely.
  3. 3 Heat mustard oil in a pan until it starts to smoke lightly.
  4. 4 Add cumin seeds and let them splutter.
  5. 5 Add chopped onions and sauté until golden brown.
  6. 6 Add ginger and garlic paste, and sauté for a minute.
  7. 7 Add turmeric powder, red chili powder, and coriander powder. Stir well.
  8. 8 Add chopped tomatoes and cook until they soften.
  9. 9 Add diced potatoes and mix well with the masala.
  10. 10 Season with salt and add water to the pan.
  11. 11 Cover and cook on medium heat until the potatoes are tender.
  12. 12 Garnish with chopped coriander leaves before serving.

Tips

For a smoky flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.