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

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!

 

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 Beans Carrot Porial, Broccoli And Pinenut Kofta, Baingan Jhol, Paneer Jhalfraezi .

Aloo Pyaaz Tamatar Recipe Card

Aloo Pyaaz Tamatar
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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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.