Tari wale Aloo Tamatar UP Style

Tari wale Aloo Tamatar UP Style

tari wale aloo tamatar

Potatoes are cooked in umpteen ways in India, each one more delicious than the other. They go so well with rotis, pooris or parathas. They are a staple side dish as well. Cooked dry, with light gravy or in a curry, they are versatile and can be made in so many different ways. Today, I share a recipe which is really simple to make and can be whipped up in under 5 minutes if you have boiled potatoes at hand. Tari wale aloo tamatarΒ was the favorite aloo (potato) preparation in my home and hence I have a soft corner for it. It is delicious and almost like soul food for me. When I went to Agra last year, I ended up having it in a lot of places instantly making me nostalgic. After all, I do originally belong to UP and a lot of what I make at home has influences of that state’s cuisine. Here’s the simple recipe:


3 medium-sized boiled potatoes

2 large, ripe tomatoes finely chopped

For the tadka/tempering

2 tsp. vegetable oil/mustard oil

1 tsp. cumin seeds

1/2 tsp. mustard seeds

2 pinches of asafoetida

1/2 tsp. turmeric powder

1Β tsp. garam masala powder

1 tsp. chilly powder (or as per taste)

2-3 green chillies chopped (optional)

salt to taste

chopped coriander for garnish


Chop the potatoes and tomatoes and keep aside. Heat oil in a pan/kadhai. Add in mustard and cumin seeds. Wait for them to sputter. Now add in the asafoetida. Fry for a minute. Add in the tomatoes and some salt. Let the tomatoes soften, release their water and cook. Add a little water if needed. Now add the turmeric, garam masala, chilly powder and salt and tip in the potatoes. Mix well. Cook for a couple of minutes. Add some water for a slight gravy. Cover and cook for a few minutes more. Now taste and adjust the seasoning. Your tari wale aloo tamatar is ready. Serve hot, garnished with coriander leaves. Simple, home cooked food that is yummy. You can also have this with rava idlis or with boiled rice.

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13 thoughts on “Tari wale Aloo Tamatar UP Style

  1. I love this one. Aaloo tamatar with puri would often be our Sunday brunch. Or when we had sudden guests our mum would make this one. Easy to cook and simply delicious. Soul food – just like you said. With idlis is a new combination. I wouldn’t have thought of that.

    1. Oh yes. Same at my place, with parathas too. Here in Bangalore, they serve rava idli with aloo sagoo which tastes like our aloo tamatar (except for the coconut).

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