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

3 medium potatoes
2 medium tomatoes
1 medium onion
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon ginger paste
1 teaspoon garlic paste
— salt to taste
2 cups water
2 tablespoons chopped coriander leaves

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.