Aloo Tamatar ki Sabzi of Bharatpur

Bharatpur, a district in the state of Rajasthan, houses the most famous bird sanctuary of India. The trip is a one day long tour and gives a glimpse of some of the rare and endangered birds that come in from different parts of the world during different seasons. It is the best place to visit during the winter season since during this time, maximum variety and species of birds come to visit the sanctuary.

But after a tiring journey of the Bharatpur Bird Santuary, when hunger hits you and you feel like enjoying a local delicacy of the place, then the best way to satisfy your stomach is to enjoy the famous Aloo Tamatar ki Sabzi, which is easily available at the local dhabas and restaurants. It is a dish that is made during the fasting period of the Navaratri, which is one of the longest and most celebrated festivals of Rajasthan. It is made without the use of any onion or garlic making it a completely vegetarian dish. 

It is enjoyed best with a Dhania Chutney and Bajre ki Roti, made of a special kind of wheat produced mainly in Rajasthan or Puris. Let’s find out how to prepare it at home as it is a very simple dish that can be easily prepared with simple ingredients.

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients for Aloo Tamatar ki Sabzi

• Potatoes or Aloo (1 extra large or 2 medium)
• Tomatoes or Tamatar (4-5 medium)
• Cumin seeds/Jeera (1 teaspoon)
• Red chilli powder (¼ teaspoon)
•  Black Pepper Powder or Kali Mirch Powder (¼ teaspoon)
• Water (1 cup)
• Oil (1 tablespoon)
• Ghee (½ tablespoon)
• Coriander leaves for garnishing
• Rock salt or Sendha Namak (To Taste)

Preparation of Aloo Tamatar ki Sabzi
The first step requires you to boil the potatoes but they should not become crumbly or over boiled. Then peel off the potatoes and cut them into small dices and take a wok or a flat pan. Then heat the oil and then add the ghee so it does not get burnt beforehand and add the cumin seeds and sauté them on medium heat till they are browned. 

Chop the tomatoes and add them to the pan or wok and sauté it till they are soft and leave the oil and ghee by the sides. After this, gradually sprinkle the red chilli powder, black pepper powder and mix it well till the spices are fried properly. Finally, add the potatoes and salt or Sendha Namak and fry them with the spices and tomatoes. Add water and let it simmer for 8-10 minutes. Then smash a couple of dices into the curry to make the gravy thicker and then let it simmer for a minute. To complete the dish, add the coriander leaves for garnishing and enjoy it with Puri or typical Rajasthani style Kachoris.