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Alu Tamatar Ka Jhol

This potato gravy cooked with ample amount of tomatoes is a delicious curry
which serves well with steamed rice, chapatis and paranthas. Easy and fast to
cook, it tastes great and is a good option when hungry guests suddenly drop by
at lunch/dinner time.

Ingredients(serves four)

  • Potatoes – 250 gm
  • Onion – 50 gm
  • Tomatoes – 100 gm
  • Ginger – 2 cm piece (finely chopped)
  • Garlic – 4 to 5 cloves
  • Red chilli powder – 1 tablespoon
  • Turmeric powder – ½ tablespoon
  • Garam masala powder – ½ tablespoon
  • Fenugreek seeds – ½ tablespoon
  • Cumin seeds – 1 tablespoon
  • Coriander leaves – 1 tbsp (chopped)
  • Ghee – ¼ tea cup


  • Put the frying pan on a moderate flame. Pour the ghee and allow it to
    get hot. Add cumin and fenugreek seeds in the hot oil. When the seeds
    start crackling add garlic cloves and chopped ginger.
  • Stir-fry till the garlic and ginger turns slightly brownish. Now add
    chopped onion. Fry until onion becomes tender. Add red chilli and
    turmeric powders, chopped tomatoes, and fry for a couple of minutes,
    till tomatoes become soft.
  • Add one teacup of water, add pealed and big pieces of potatoes and
    garam masala and cook for about 10 minutes in moderate flame.
  • Add 2- tea cup or more water and salt to taste and cook on slow fire for
    another 10 minutes until potatoes get tender. Remove from fire and
    sprinkle chopped coriander leaves. Serve hot.


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