Imli Aloo - Tangy Tamarind Potatoes Stir-fry
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.
Servings 4 people
Calories
Ingredients
- 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
Tempering
- 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
Instructions
- 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