Indian-spiced new potatoes in tomato sauce — aloo tamatar sabji — gets its depth from whole spices ground fresh: cloves, peppercorns, coriander, cumin, and fennel, all bloomed in hot fat before the potatoes and tomatoes join the pan.
There’s something incredibly comforting about a good potato dish, and this one is a true showstopper! We’re taking humble new potatoes and bathing them in a vibrant, luscious tomato sauce that’s bursting with the authentic flavors of India. The secret? A freshly ground spice blend that fills your kitchen with an intoxicating aroma. Forget pre-made curry powder; grinding your own cloves, coriander, and cumin takes this dish to a whole new level of delicious. It’s a simple, soulful recipe that’s perfect for scooping up with warm naan or piling next to your favorite brunch toast. Get ready to fall in love with potatoes all over again!
Ingredients
• For the Potatoes
• 24 oz / 685 g waxy new potatoes, max 2 inches / 5 cm diameter
• Whole Spices (for Grinding)
• 3 to 4 whole cloves
• 6 to 8 whole black peppercorns
• 2 tsp (10 ml) coriander seeds
• 1 tsp (5 ml) cumin seeds
• ½ tsp fennel seeds
• Wet Paste Blend
• 1 inch / 2.5 cm piece fresh ginger, peeled and chopped
• 2 to 3 hot green chilies, to taste
• 1 tbsp (15 ml) fresh coriander leaves or parsley
• 2 to 3 tbsp (45 ml) water
• Cooking & Sauce
• 4 tbsp (60 ml) ghee (or 2 tbsp / 30 ml vegetable oil + 2 tbsp / 30 ml melted unsalted butter)
• 1 tsp (5 ml) black mustard seeds
• 6 to 8 fresh curry leaves
• 12 oz / 340 g tomatoes, peeled, seeded, and coarsely chopped
• ½ tsp turmeric powder
• 1 tsp (5 ml) garam masala
• ½ tsp chat masala
• 1 ½ tsp salt, or to taste
• 2 tbsp (30 ml) fresh coriander leaves or parsley, for garnish
Instructions
1. Prepare the Potatoes: Boil the potatoes in their skins until fork-tender. Once cool enough to handle, peel if desired and cut into ½-inch (1.5 cm) pieces. Set aside.
2. Make the Spice Paste: In a spice grinder or mortar, grind the cloves, peppercorns, coriander, cumin, and fennel seeds into a fine powder. Transfer this to a blender with the ginger, green chilies, 1 tbsp (15 ml) of fresh coriander, and water. Blend to a smooth paste.
3. Temper the Spices: Heat the ghee (or oil) in a large nonstick skillet over medium-high heat. Once shimmering, add the mustard seeds and let them pop and turn gray. If using the oil/butter combo, add the butter now.
4. Build the Sauce: Carefully add the curry leaves, followed by the chopped tomatoes and turmeric. Reduce heat to medium and cook, stirring, until the tomatoes soften and the oil begins to separate from the mixture.
5. Add Flavor: Stir in the prepared spice paste and cook for 1-2 minutes until fragrant. This step is crucial to cook out the raw flavors.
6. Finish the Dish: Gently fold in the cooked potatoes, garam masala, chat masala, and salt. Stir to coat everything evenly. Cover and cook on low for 3-5 minutes, until the potatoes are heated through.
7. Garnish and Serve: Sprinkle with the remaining 2 tbsp (30 ml) of fresh coriander and serve hot.
Nutritional Information
• Calories: 285 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 14g
• Sodium: 950mg
• Fiber: 6g
• (Note: These are estimates per serving, based on 5 servings.)
Pro Tips
• Use the smallest, waxy new potatoes you can find (like red or fingerling) for the best creamy texture and to avoid peeling.
• For the most intense flavor, toast the whole spices in a dry pan for 30-60 seconds until fragrant before grinding them.
• Make it ahead! The tomato sauce and boiled potatoes can be prepared a day in advance and stored separately in the fridge. Just combine and reheat to serve.
• Control the heat by deseeding the green chilies for a milder flavor, or leave them in for an extra kick.
FAQ
Q: Can I make this Indian potato recipe vegan
A: Yes, absolutely! To make this dish fully vegan, simply replace the 4 tbsp (60 ml) of ghee with 4 tbsp (60 ml) of a neutral vegetable oil like sunflower, canola, or coconut oil. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein and make this a more complete meal, stir in 1 cup (240 ml) of cooked chickpeas or brown lentils along with the potatoes in step 6. You could also serve it alongside a simple dal or top with toasted cashews.
Q: What if I can’t find fresh curry leaves
A: Fresh curry leaves have a very distinct flavor that’s hard to replicate. If you cannot find them, it’s best to simply omit them from the recipe. Please do not substitute them with curry powder, as it will completely change the flavor profile of the dish.
Q: How should I store and reheat these spiced potatoes
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight! Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened. You can also microwave them in short bursts until hot.
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Indian-Spiced New Potatoes in Tomato Sauce (Aloo Tamatar Sabji)
Ingredients
Method
- Prepare the Potatoes: Boil the potatoes in their skins until fork-tender.
- Once cool enough to handle, peel if desired and cut into ½-inch (1. 5 cm) pieces.
- Set aside.
- Make the Spice Paste: In a spice grinder or mortar, grind the cloves, peppercorns, coriander, cumin, and fennel seeds into a fine powder.
- Transfer this to a blender with the ginger, green chilies, 1 tbsp (15 ml) of fresh coriander, and water.
- Blend to a smooth paste.
- Temper the Spices: Heat the ghee (or oil) in a large nonstick skillet over medium-high heat.
- Once shimmering, add the mustard seeds and let them pop and turn gray. If using the oil/butter combo, add the butter now.
- Build the Sauce: Carefully add the curry leaves, followed by the chopped tomatoes and turmeric.
- Reduce heat to medium and cook, stirring, until the tomatoes soften and the oil begins to separate from the mixture.
- Add Flavor: Stir in the prepared spice paste and cook for 1-2 minutes until fragrant. This step is crucial to cook out the raw flavors.
- Finish the Dish: Gently fold in the cooked potatoes, garam masala, chat masala, and salt.
- Stir to coat everything evenly.
- Cover and cook on low for 3-5 minutes, until the potatoes are heated through.
- Garnish and Serve: Sprinkle with the remaining 2 tbsp (30 ml) of fresh coriander and serve hot.
