How to make Imliwale Aloo -

Potatoes cooked in tangy tamarind pulp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tamarind pulp (इमली का पल्प ), Potatoes (आलू)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Imliwale Aloo checkout Khatte Baingan, Khatti Mithi Phalli. You can also find more Main Course Vegetarian recipes like Mushroom Achari Kofta Curry Peethiwali Puri with Aloo Chana Spaghetti with Baked Beans -SK Khazana

Imliwale Aloo

Imliwale Aloo Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sour

Ingredients for Imliwale Aloo Recipe

  • Tamarind pulp 3 tablespoons

  • Potatoes boiled peeled and cut into 1 inch cubes 4 medium

  • Oil 2 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Carom seeds (ajwain) 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Jaggery (gur) grated 1 1/2 tablespoons

  • Salt to taste

  • Dried fenugreek leaves (kasoori methi), roasted and crushed 2 tablespoons

  • Coriander powder 1 tablespoon


Step 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.

Step 2

Mix well and cook for five minutes.

Step 3

Add the potatoes, jaggery and salt.

Step 4

Mix well and cook for a few minutes.

Step 5

Add the dried fenugreek leaves and mix well.

Step 6

Add coriander powder and mix well. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.