Imli aloo, a finger licking potato stir-fry with tamarind. Melt-in mouth potatoes with spices and a hint of tamarind for that tangy kick. A perfect combo with rice and flatbreads.Jump to Recipe
Who doesn’t love potatoes? My kids are happy if I make them everyday. In-fact i keep at least one boiled potato handy for my lil one’s lunch time tantrums! My elder one loves spicy and tangy food. His taste buds were on a roller coaster ride sometimes back, a child who loved only Dal-chawal and dosa wherever he goes, now wants to taste everything, spicy and tangy.
While deciding on lunch box dishes, i keep him on mind and make certain dishes. Roti rolls is something both my kids love. Hot roti’s smeared with ghee and rolled with their favorite dry subzi. I usually make Capsicum paneer subzi for the roti rolls, as both kids are paneer fanatics.
Next to paneer, aloo is their favorite. This classic potato masala and creamy pahadi aloo is regular at home for poori and roti. For lunch box they prefer dry curries like this potato podimas, class south-indian style potato mash or this Kadamba poriyal, a mixed vegetable subzi.
Some Gravilicious Potatoes
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Ingredients to Make Imli Aloo
- Potatoes, have used the normal white potatoes we get here in the market.
- Spices, I have used green chili, red chili powder and coriander powder to spice this tangy aloo subzi and turmeric powder for the gorgeous yellow color.
- Tamarind, you can either use tamarind pulp or soak dried tamarind in water and extract thick pulp for making this delish tangy aloo curry.
- Tempering, regular Indian tempering spices like mustard, cumin, hing and curry leaves are used.
- Salt and oil the usual ingredient for any savory dish.
How to make Tangy potato subzi
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash, peel and chop the potatoes into cubes. I have used parboiled potatoes, they save lot of time and also makes the crispy subzi.
- I cook my potatoes either in the microwave or on the stove. If cooking in microwave, take the cubed potatoes in a microwave safe bowl. add water and cook at power high for 10 minutes. Drain and use.
- If cooking on stove-top, turn it off once the water starts to boil rapidly. Keep it covered for 10 minutes. Drain and use.
- If using dried tamarind, soak it in warm water for 15 minutes and extract a thick juice. you can also use ready made tamarind paste or pulp to make this tangy aloo curry.
- Heat oil in a kadai/pan, splutter mustard seeds, add cumin, green chili, hing and curry leaves.
- To this hot tempering, add the parboiled and drained potatoes. Add red chili powder, coriander powder, turmeric powder and salt. Mix well.
- To this now add tamarind extract. Mix well, cover and cook for the flavors to mingle.
- Remove cover after 5-8 minutes, let it cook open for another 5-8 minutes to crisp. Take it off the stove and serve it warm.
Recipe Card for Imly Aloo
Imli Aloo – Tangy Tamarind Potatoes Stir-fry
- 300 grams of potatoes (about 4-5 medium sized potatoes
- ½ teaspoon salt or to taste
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 tablespoon tamarind pulp thick pulp or just soak little tamarind in 3 tablespoon of water and extract it.
- fresh coriander leaves for garnish
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 2 pinches of asafoetida
- 1 green chili slit lengthwise
- 4-5 nos curry leaves torn into pieces
- a pinch of turmeric powder
- Wash and peel the potatoes. Chop them into cubes and cook them until soft. You can either use the microwave or the stove-top. I cooked on stove top, boiled the potateos and took it off the stove and keep it covered for 10 minutes.
- If making your own tamarind extract, soak a small grape size tamarind in 3 tablespoon of warm water for 15 minutes and extract it. It should be thick, as we will be adding it to the cooked potatoes, if more runny, it might make the potatoes lil soggy and mashed. So keep the extract thick.
- Once the potatoes are ready, heat oil in a pan, splutter mustard seeds, add hing, curry leaves and cumin seeds. saute for a minute. Next add green chili and turmeric powder.
- Next add cubed potatoes and saute well in the oil. Now add red chili powder, coriander powder and salt. Mix the potatoes, now add the thick tamarind extract, mix once and let it cook covered for 5 minutes, until the flavors mingle.
- Remove the cover and cook for another 5-8 minutes, until they turn crisp. Keep the flame simmer while cooking, or else the potatoes might burn.
- Once done, take it off the stove and serve warm. I served them with rice and Horsegram Coconut masala
Enjoy this tangy potatoes with rice, they pair well with roti’s too. If packing this for your kids lunch box, make them as a wrap with some labneh or a spicy green chutney for a delish meal.