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Imli Aloo (Tamarind Potatoes)

This is a very spicy curry with the use of chile in 3 different forms and it is also sweet and sour at the same time. It is a delicious combination of flavors all in one dish.
Servings: 4
Calories: 121kcal

Ingredients

  • 1 pound potatoes peeled and diced
  • 2 onions finely chopped
  • 1 chile thinly sliced
  • 2 to matoes finely chopped (I used this 1 huge tomato I had picked up from the farmer’s market)
  • 1/8 teaspoon ground turmeric
  • 1 teaspoon red chile powder cayenne pepper
  • 1 tablespoon jaggery powdered
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3 tablespoons tamarind pulp
  • salt to taste
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seed
  • 3 dried red chiles
  • 3 cloves garlic crushed
  • 5 curry leaves

Instructions

  • Boil potatoes until just cooked.
  • In a small bowl, add 1/3 cup boiling water to the tamarind.
  • Let sit for 10 minutes. Drain tamarind squeezing out all of the liquid and discard the paste.
  • Reserve the tamarind water.
  • Heat oil. Add cumin seed. When they become a little golden and fragrant, add garlic, dried chiles and curry leaves.
  • Stir fry for 1/2 a minute.
  • Add onion and chile. Fry until the onion turns golden.
  • Add turmeric, coriander, cumin and red chile powder. Stir to combine.
  • Add tomatoes and cook for another 5 minutes.
  • Add boiled potatoes, jaggery, salt, tamarind extract and 3/4 cup water.
  • Cover and cook on a low simmer for 10 minutes.

Nutrition

Calories: 121kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 12mg | Potassium: 381mg | Fiber: 3g | Sugar: 13g | Vitamin A: 985IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 1mg
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