Baby potatoes with seasoned tomato sauce (Aloo tamatar sabji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 193) by Yamuna Devi

  • coriander leaves
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute parsley for coriander leaves, and vegetable oil mixed with butter for ghee.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Freshly ground wheat berry bread (Gehun phulka); Deep-fried seasoned whole wheat bread (Masala poori); Buttermilk mung dal cheela with fennel seeds (Masala cheela)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parsley for coriander leaves, and vegetable oil mixed with butter for ghee.

  • Ganga108 on July 21, 2023

    Strongly spiced sauce for a good dish. A rare omission in my copy of the book - the spice paste should be added to the pan and stirred for a few moments after adding the the curry leaves and before adding the tomatoes. This is the second recipe for baby potatoes in a tomato sauce that I have made recently. This one is spicier, yum, but the other one ("Garlic and potato curry - Lasaniya batata", from From Gujarat, With Love, by Vina Patel) just nudges out this one.

  • kimslist on September 13, 2010

    I've been using this recipe for 15 years, and it always amazes me. Wonderful colors and complex flavors. Err on the side of making too much sauce, because you won't be able to get enough of it. In my 1987 copy of the book, an important step is omitted in the directions: The blended paste of spices and fresh ingredients should be added to the frying pan, over moderate heat, immediately after the mustard seeds pop, and stir-fried for a minute or so before the tomatoes and turmeric are added. This allows the oil to bring out the flavors in the fresh herb/spice blend. In place of the baby potatoes I often use full-sized Yukon Gold, peeled and diced. Less time spent scrubbing/peeling, and boiling time is reduced or eliminated. I usually skip the boiling step, but the acid in the tomatoes can lengthen the time it takes for non-boiled potatoes to soften in the frying pan. (I use cast iron and cover it to help speed the cooking process.)

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