Aloo Tamatar ka Jhol
A Flavorful Uttarakhand Curry
This dish may sound like any other Bengali curry dish but it actually traces its origin from Uttarakhand. Aloo Tamatar ka Jhol is an easy to cook dish that can be prepared in less than 15 minutes. All you need to do is boil some potatoes, make a curry out of tomatoes and onions, mix both and leave it to cook on low flame. This dish is so famous that it is cooked in the same traditional manner in the cities as well as in the villages of Uttarakhand.
Aloo Tamatar ka Jhol is a simple yet flavorful dish from North India, particularly popular in the states of Uttarakhand and Uttar Pradesh. This comforting curry features potatoes (aloo) and tomatoes (tamatar) as the primary ingredients, making it a delicious and satisfying option for any meal. The dish is often prepared during the colder months or served with roti, rice, or parathas, making it a staple in many households.
Ingredients
To make Aloo Tamatar ka Jhol, you will need the following ingredients:
- Potatoes: 3-4 medium-sized, peeled and cubed
- Tomatoes: 2-3 medium-sized, finely chopped
- Onion: 1 medium, finely chopped
- Green chilies: 1-2, slit (adjust to taste)
- Ginger-garlic paste: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Coriander powder: 1 teaspoon
- Garam masala: 1/2 teaspoon
- Cumin seeds: 1/2 teaspoon
- Fresh coriander leaves: A handful, chopped (for garnish)
- Salt: To taste
- Oil: 2 tablespoons
- Water: As needed
Preparation Steps
- Heat Oil: In a pan or kadhai, heat oil over medium heat. Add cumin seeds and allow them to splutter.
- Sauté Onions: Add finely chopped onions to the pan and sauté until they turn golden brown.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.
- Cook Tomatoes: Add the chopped tomatoes to the pan, along with turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the mixture.
- Add Potatoes: Incorporate the cubed potatoes into the tomato mixture, mixing well to coat them with the spices.
- Add Water: Pour in enough water to cover the potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer until the potatoes are cooked through and tender, usually about 15-20 minutes.
- Finish with Garam Masala: Once the potatoes are cooked, sprinkle garam masala on top and mix well. Adjust the consistency by adding more water if desired.
- Garnish: Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestions
Aloo Tamatar ka Jhol can be enjoyed in various ways:
- With Roti or Paratha: Serve it hot with whole wheat roti or stuffed parathas for a fulfilling meal.
- With Rice: It pairs perfectly with steamed rice or jeera rice, allowing the flavorful gravy to soak into the grains.
- As a Side Dish: This curry can be served as a side dish alongside other North Indian curries and dals.
Health Benefits
Aloo Tamatar ka Jhol not only offers a delicious taste but also provides various health benefits:
- Potatoes: Rich in carbohydrates and dietary fiber, potatoes provide energy and help in digestion.
- Tomatoes: High in vitamins C and K, tomatoes are beneficial for skin health and may help in reducing inflammation.
- Spices: The use of spices like turmeric and cumin adds anti-inflammatory properties and aids in digestion.
Aloo Tamatar ka Jhol is a quintessential Uttarakhand dish that is both easy to prepare and full of flavor. Its simplicity and comforting nature make it a favorite among families and a go-to option for quick weeknight dinners. Whether you’re a seasoned cook or a beginner, this curry is sure to warm your heart and satisfy your taste buds.
