Uttarakhand Aloo Tamatar Ka Jhol - Thin Tomato Gravy with aromatic spices of North India

Uttarakhand Aloo Tamatar Ka Jhol

Easily defined as one of the most appreciated destinies for local and foreigner travellers in North India, Uttarakhand is known for its natural beauty, scenic views, yoga and ayurveda roots and an aromatic, flavourful and nutritive cuisine.

Although “new”, since it was only recognized as a separate state from Uttar Pradesh in 2000, Uttarakhand has centuries of strong cultural and traditional roots. Formed by plain but also and hilly terrains, which can make villages and farms easy or hard to be reached, the region is known by the simplicity and yet flavourful of its dishes.

Divided by peak, shoulder and low seasons, the climate in the region can go from 3 (when there’s always good chances of snowfall) to 35 degrees, which certainly changes the population and visitors' habits of moving and eating during the year, since colder days will definitely require a bit more of a warm and caloric meal.

Uttarakhand is also commonly known for its rustic and low heat way of cooking. Combined with the presence of rice, chutneys and dals, all Uttarakhand’s dishes are mouth-watering and very colourful. And since we first eat with our eyes, Aloo Ka Jhol or Aloo Tamatar Ka Jhol can help you understand why.

If you’ve been following our recipes you might know by now that Aloo means potatoes, while Jhol, thin gravy and Tamatar, tomatoes. This combination of spices, tomato and, of course, potato, is an easy and quick way to come up with a delicious and nourishing meal for yourself, friends or/and family.

Uttarakhand Aloo Ka Jhol or Aloo Tamatar Ka Jhol

People might think that Aloo ka Jhol is a traditional Bengali curry, but history shows that its origins do trace back to the region we now know as Uttarakhand. Red chili powder, onions, turmeric, tomatoes and potatoes are basically the main stars from this super meal, not to mention the garlic, cumin seeds and ginger.

How to prepare Aloo ka Jhol

This nourishing recipe will take no longer than 30 minutes from your time.

It’s always nice starting from the “mise-en-place”, which means gathering ingredients and equipment before the cooking step. Here, we can begin by chopping the onion, the tomatoes and the green chili, then putting them aside. Transfer the chopped tomatoes into a mixer or blender and mix them until you have a tomato puree. Peeling of the potatoes and dicing them. It’s also handy to already crush the ginger until it becomes a paste and repeat the process with the garlic cloves.

Servings: 4 people

2 tsp Mustard Oil (Or any veg oil)
2 Tomatoes (Medium to Large)
4 Medium Potatoes
1 tsp Cumin Seeds
¼ tsp Fenugreek Seeds
1 Onion
1 Green Chili
2 cm Ginger
½ tsp Turmeric Powder
½ tsp Garam Masala Powder
⅕ tsp Red Chili Powder
Pinch Asafetida
½ tsp Coriander Powder
3 Garlic Cloves
Salt
Cilantro Leaves

Uttarakhand Aloo Tamatar Ka Jhol step by step

In a pan, add the oil and wait until it gets warm to add the cumin and the fenugreek seeds until they start crackling.
It’s time to add the ginger paste, the green chili and the garlic cloves paste.
Add the onions and saute them so they get soft and translucent.
Add the tomatoes that you’ve mixed until they’ve become puree.
Stir all ingredients and then add the potatoes, the asafetida, the red chili powder, the coriander powder and the turmeric powder.
Add a bit of water (a bit more than a cup), the salt and cook everything until you have soft potatoes. Simmer the ingredients.
Add the garam masala powder and leave it for 3 minutes.
If you like, add the cilantro leaves and it’s time to serve it!
Enjoy!