Authentic Kumaoni Aloo Tamatar Ka Jhol with Pahadi Bhaat
A comforting Kumaoni curry featuring potatoes simmered in a tangy tomato-onion gravy infused with native Himalayan spices. Served warm alongside fragrant hill rice, this rustic preparation brings the warmth of mountain kitchens straight to your table.
45min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan or kadhai until it reaches smoking point, then reduce the heat slightly.
2
Add cumin seeds, mustard seeds, and asafoetida, letting them sputter in the hot oil.
3
Add the finely chopped onions and slit green chilies, sautéing until the onions turn golden brown.
4
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Add the chopped tomatoes along with turmeric powder, coriander powder, red chili powder, and salt.
6
Cook the tomato-spice mixture, mashing occasionally, until the oil begins to separate from the masala.
7
Add the boiled and cubed potatoes to the pan, coating them thoroughly with the flavorful masala.
8
Pour in two cups of water to create a thin, comforting gravy, and bring it to a gentle boil.
9
Simmer the curry on low heat for about 10 minutes so the potatoes absorb all the flavors.
10
Sprinkle garam masala and fresh coriander leaves over the top, then turn off the heat.
11
Serve the hot Aloo Tamatar Ka Jhol immediately alongside freshly cooked Pahadi bhat.
Ingredients
4 large potatoes, boiled, peeled and roughly cubed
3 ripe tomatoes, finely chopped
1 large onion, finely chopped
2 green chilies, slit
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
2 tablespoons mustard oil
Fresh coriander leaves, chopped
Salt to taste
2 cups water
2 cups cooked Pahadi bhat (hill rice)
*This AI-generated recipe may contain inaccuracies.