Onion Potato & Tomato Curry is an extremely quick and easy yet flavorful Maharashtrian side dish (sabzi/bhaji) made with basic ingredients and few spices which are typically available in most kitchen/pantry. This incredibly easy everyday curry can be served with Naan, roti, bread or rice or quinoa for gluten free alternative.
Cooking exotic dishes every day may not be practical so we definitely need simple yet delicious recipes at hand and this Onion Potato & Tomato Curry is one such recipe. Inspite of needing very few spices/ingredients this dish is extremely flavorful and makes a great everyday curry. Its one of my favorite curries to cook as well as eat. The reason being it doesn't require extensive cutting or cooking, gets done pretty quickly and turns out delicious every single time!!
This is my Mom's recipe and I love how minimalistic it is! If you love your curries with ginger and garlic, feel free to add some while cooking onions but I've shared the recipe just like mom makes it. The gravy for this dish is more on the liquid side with slight thickness imparted by the starch released from the potato while cooking. But if you like to have this dry that's an option too. Just add less water and let it evaporate while cooking.
Step by Step Method to Make this Easy Curry (Using Stove top):
In a vessel, heat oil and once hot add the mustard seeds. When they begin to splutter add the cumin seeds and asafoetida. Saute and add green chillies and curry leaves (be careful as the oil will splutter high on adding these). Saute for a few seconds and add the onions and cook till translucent.
Stir in the potatoes, turmeric, red chilli powder and salt and saute until all is well combined. Add 1 cup of water and cover and cook for about 7-10 mins. When the potatoes are almost cooked, add tomatoes, mix and cover and cook until potatoes are completely cooked. Finally squeeze in the lemon juice and sprinkle coriander leaves and mix. Onion Potato & Tomato Curry is ready!
Making this Curry in Instant Pot
Like this curry was not easy enough to make, Instant Pot makes it even easier. Literally dump all ingredients, cook it for 0mins and there you have hot piping food ready in 20mins including prep time. How easy can this be!! The potatoes are cooked perfect and the pressure built is sufficient for the potato slices to cook. Loving this new way of cooking this curry!!
That's it, our super simple and extremely delicious Onion Potato Tomato Curry is ready. Serve it hot with some roti/chapati or rice. Enjoy!!
More such delicious and easy recipes for you to try:
- TAWA PULAO
- FRUIT SALAD
- PANEER BHURJI
- SUKHI URAD DAL
- PANEER BUTTER MASALA
- CABBAGE POTATO AND GREEN PEAS STIR FRY
Hope you enjoy this Onion Potato Tomato Curry as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Onion Potato & Tomato Curry (Sabzi)
Equipment
- Dutch Oven
Ingredients
- 1-2 tablespoon oil
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds zeera
- 2-3 green chillies slit vertically or to taste, optional
- 10-12 curry leaves fresh
- pinch asafoetida hing, optional
- 1 yellow onion cut in juliennes
- 3 small potatoes cut in slices/thin wedges
- 2 tomatoes cut in slices/juliennes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder or to taste
- 1 teaspoon salt or to taste
- 2 tablespoon coriander leaves finely chopped
- squeeze of lemon juice to taste
Instructions
Using Stove top:
- In a your cooking pot or dutch oven, heat oil and once hot add the mustard seeds. When they begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves (be careful as the oil will splutter high on adding these). Saute for a few seconds and add the onions and cook till translucent.
- Stir in the potatoes, turmeric, red chilli powder and salt and saute until all is well combined. Add 1 cup of water and cover and cook for about 7-10 mins. When the potatoes are almost cooked, add tomatoes, mix and cover and cook until potatoes are completely cooked.
- Finally squeeze in the lemon juice and sprinkle coriander leaves and mix. Onion Potato & Tomato Curry is ready! Serve warm with Chapati, roti, naan or rice.
Using Instant Pot:
- Start your Instant Pot on saute mode and once it displays "HOT", add oil to it. Once the oil is hot, add the mustard seeds. When they begin to splutter add the cumin seeds, asafoetida, green chillies, curry leaves (be careful as the oil will splutter high on adding these) and onions and saute for a few seconds (approximately a min or so).
- Stir in rest of the ingredients like potatoes, tomatoes, turmeric, red chilli powder and salt and saute until all is well combined.
- Add ½ cup of water, mix and deglaze if needed. Close the instant pot lid and cook for "0" mins on manual or pressure cook mode followed by quick or natural release.
- Finally squeeze in the lemon juice and sprinkle coriander leaves and mix. Onion Potato & Tomato Curry is ready! Serve warm with Chapati, roti, naan or rice.
Notes
- Keep you chopped potatoes soaked in water until ready to be added to the pot to prevent them from turning brown or oxidizing.
- You can also add ginger garlic about a teaspoon each to this recipe (along side onions) if needed.
Happy Cooking!!
Shweta
For the instant pot method what does 'cook for "0" mins on manual or pressure cook' mean?
I don't understand how it can be cooked in 0 mins!
Hi Tulsi, since we are using thin slices of potatoes, it doesn't need that much cooking time. The time taken by Instant pot to come to pressure is sufficient cooking time and hence the 0 mins. You can press the manual/pressure cook button on your Instant pot and then adjust the time to 0 by using the "-" button. Hope this helps!! Let me know if you have any other questions.
I loved your recipe
Thank you Swetha! Makes me happy to know you loved it. Its one of my favorites!!
I loved the way you cut the potatoes,I usually cube them up...yummy side for rotis 🙂
nice recipe