Imliwale Aloo

Ingredients 

• 3 tablespoons tamarind pulp
• 4 medium potatoes, boiled peeled and cut into 1 inch cubes
• 2 tablespoons oil
• 1 teaspoon fenugreek seeds (methi dana)
• 1 tablespoon carom seeds (ajwain)
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 1/2 tablespoons grated jaggery (gur) 
• Salt to taste
• 2 tablespoons dried fenugreek leaves (kasoori methi), roasted and crushed
• 1 tablespoon coriander powder

Method

1. Heat oil in a non-stick pan, add fenugreek seeds, carom seeds, tamarind pulp, two cups of water, turmeric powder and red chilli powder.
2. Mix well and cook for five minutes.
3. Add the potatoes, jaggery and salt.
4. Mix well and cook for a few minutes.
5. Add the dried fenugreek leaves and mix well.
6. Add coriander powder and mix well. Serve hot.

Nutrition Info