(Tomato & Potato Vegetable)

Aloo Rasedar | Dassana's Veg Recipes


Tomatoes (medium sized) – 4 nos.
Potatoes (medium sized) – 2 nos.
Oil – 2 tblsp.
Green Chillies – 3 nos.
Coriander powder – ¾ tsp.
Cumin seeds – ½ tsp.
Turmeric powder – ¼ tsp.
Salt – to taste
Asafoetida – pinch
Coriander Leaves – 1 tblsp. (for garnish)


  1. Peel and cut the potatoes into small pieces and chop the tomatoes finely.
  2. In a toap, heat oil on a medium flame. When hot, add cumin seeds, chopped green chillies and asafoetida. Allow it to temper.
  3. When the cumin seeds start changing colour, add the potato pieces and chopped tomatoes. Mix well.
  4. Add turmeric powder, salt and 1 cup water. Cover the toap with a lid and allow it to cook for 12 -15 minutes.
  5. When the potatoes are nearly done, add coriander powder. Mix well and cook for some more time till the gravy becomes semi – thick.
  6. Serve hot garnished with finely chopped coriander leaves.

To serve

Tamatay Batatay jo Saag is served with Phulko for dinner. It can also be served as an accompaniment to the main course for lunch.

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