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Aloo Tamatar Ka JholAloo Tamatar Ka Jhol


:Aditya Bal

Recipe Servings


Recipe Cook Time

:25 Minutes

Marinated pieces of potatoes and paneer fried. Simmered in a masala rich tomato gravy.

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  • 2 potatoes, parboiled

    250 gm paneer

    1+1 tsp turmeric

    Salt, to taste

    1+1 tsp red chilli powder

    1-2 tsp Oil

    Oil to flash fry (Flash fry is a process in which the potatoes/paneer are immersed in hot oil and fried for 3-4 minutes or till colored on the outside.)

    For the gravy:


    1 black cardamom

    3 green

    1 stick cinnamon

    3 cloves

    1 tsp cumin seeds

    1 onion, finely chopped

    2 tsp ginger, chopped

    2-3 cloves garlic, crushed

    1 green chilli, chopped

    1 tsp turmeric

    1 tsp cumin

    1 tsp coriander powder

    Hing, a pinch

    2-3 tomatoes, chopped


    2-3 Tbsp milk

    1 Tbsp butter

    Garnish with chopped mint leaves


In a bowl marinate the par boiled potatoes with turmeric, salt, chilli powder and some oil. Flash fry them. Keep aside.

In another bowl marinate the paneer cubes with turmeric, salt, chilli powder and some oil. Flash fry them. Keep aside.

For the gravy:

In a pan add oil, black cardamom, green cardamom, cinnamon, cloves and cumin seeds. Saute.

Add chopped onions and saute till they start to turn golden. Add ginger, garlic and green chillies.

Then add turmeric, cumin powder, coriander powder, hing and tomatoes. Once the tomatoes start to wilt add water to speed up the cooking process. Cook on simmer for 3-4 minutes.

Add milk and butter. Cook for another 3-4 minutes and add the fried potatoes and paneer. Simmer for 3-4 minutes.

Serve garnished with chopped mint leaves.

Key Ingredients: Potatoes, Cottage Cheese, Turmeric, Salt, Red Chilli, Vegetable Oil, Black Cardamom, Green Cardamom, Cinnamon, Cloves, Cumin Seeds, Onion, Ginger, Garlic, Green Chillies, Coriander Powder, Asafoetida, Tomato, Milk, Butter, Mint Leaves

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