Satvik Aloo Tamatar Sabzi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Potato simmered in a tomato gravy with cumin and sendha namak — satvik aloo tamatar for fasting or simple days.
This is the no onion, no garlic aloo tamatar made for vrat days and Navratri. The flavour comes from cumin, green chilli and tomato, and it uses sendha namak instead of regular salt.
Ingredients
How to Make It
Temper cumin and chilli.
Add tomato; cook until oil separates lightly.
Add potato and water; simmer soft; finish with coriander.
Nutrition per serving
* Approximate values per serving
Health Benefits
Simple satvik plate without onion-garlic heaviness. Pair with rajgira roti or steamed rice.
Potato and tomato make a gravy without any thickener, and a simple cumin tempering is enough to make it taste complete.
Pro Tips
- →Cook tomatoes fully.
- →Adjust water for gravy.
- →Fresh chilli for heat.
- →Cook the tomato until it leaves oil at the edges before adding the potato.
- →Mash a few potato cubes in the pan to thicken the gravy.
- →Add sendha namak a little at a time, it tastes saltier than regular salt.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add spinach.
- 2Jeera aloo dry version.
- 3Add a spoon of grated coconut or a few roasted peanuts at the end.
Frequently Asked Questions
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