How to make Aloo Pyaaz Tamatar - Baby potatoes, onions and tomatoes cooked with basil leaves, brown sugar and vinegar.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Baby potatoes (बेबी आलू), Shallots (शैलट)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
Aloo Pyaaz Tamatar Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Aloo Pyaaz Tamatar checkout Achari Aloo, Baby Potatoes In Spicy Yogurt Gravy, Chutneywale Aloo, Kashmiri Dum Aloo . You can also find more Main Course Vegetarian recipes like Hunan Vegetables, Tender Jackfruit Curry, Mango Paneer, Hare Pyaaz Aur Boondi Ki Sabzi.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Aloo Pyaaz Tamatar Recipe
Baby potatoes 250 grams
Shallots 15-20
Cherry tomatoes 15-20
Oil 5 tablespoons
Sea salt to taste
Black peppercorns crushed to taste
Fresh basil leaves 15-20
Brown sugar 1 1/2 teaspoons
Red chillies,crushed 1/2
Vinegar 4 teaspoons
Onion seeds (kalonji) 1/4 teaspoon
Method
Step 1
Scrub the potatoes well and parboil them. Heat 3 tbsps oil in a non stick pan and add potatoes. Sprinkle sea salt over them. Add crushed peppercorns to potatoes, mix, cover and cook.
Step 2
Heat 2 tbsps oil in another non stick pan. Add shallots, cover and cook. Make small slits on cherry tomatoes and add to the onions. Sprinkle sea salt and toss. Cover and cook.
Step 3
Finely chop fresh basil leaves. Add brown sugar, crushed red chillies, vinegar to onion-tomato mixture and mix. Cover and continue to cook. Add basil leaves, mix and switch off heat.Sprinkle onion seeds and crushed peppercorns on potatoes and toss.
Step 4
To serve put potatoes in a serving bowl, put onion-tomato mixture over them and serve.
