Alu tamatar masala

Try this vegan dish of potatoes cooked in tomato masala. It’s simple to make, but with tomatoes cooked in spices and curry leaves, it’s packed with flavour

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 252
  • fat 6g
  • saturates 1g
  • carbs 41g
  • sugars 0g
  • fibre 5g
  • protein 5g
  • salt 1.3g


  • 6 medium potatoes (about 1kg), roughly chopped
  • 2 tbsp sunflower oil
  • 1 tsp black mustard seeds
  • 6-8 curry leaves
  • 1 green chilli, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2.5cm piece of ginger, peeled and finely chopped
  • 5 medium tomatoes, finely chopped
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • handful of coriander leaves


  1. Bring a large pan of water to the boil over a medium-high heat and cook the potatoes for 10-15 mins until just tender (a cutlery knife should just be able to cut through). Drain and set aside.

  2. Heat the oil in a large frying pan over a low heat and add the mustard seeds. When they begin to pop, add the curry leaves, chilli, garlic and ginger, and cook for 1 min until the aromas start to release. Stir in the tomatoes, then cover and cook for 10 mins until soft and mushy

  3. Add the garam masala, chilli powder, turmeric and 1 tsp salt. Mix well and cook for another minute before adding the cooked potatoes. Pour in 200ml water, cover and simmer for 10 mins until the potatoes are completely tender. Mash a few of the potatoes with a potato masher, keeping the rest whole. Sprinkle over the coriander leaves to serve.

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