Tamarind Dry Aloo
Tamarind Dry Aloo is a tangy and spicy potato dish that pairs well with Indian flatbreads like roti or paratha, or as a side dish with rice. Tamarind adds a unique sour flavor, while the spices bring warmth and depth to the dish. It’s a quick and easy recipe that’s perfect for everyday meals or festive occasions.
Nutrition Facts
Per serving
Energy
101 kcal
Protein
1 g
Carbs
17 g
Fat
3 g
Fiber
3 g
Ingredients
Aloo Boiled
1 cup, cubed (200g)
Tamarind Paste
1 tsp (5g)
Olive Oil
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Cumin seeds
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Instructions
Cooking Steps
Heat oil in a pan over medium heat.
Add cumin seeds. Let them splutter.
Add turmeric powder, red chili powder, and coriander powder. Mix well.
Add the boiled and cubed potatoes to the pan. Toss to coat them with the spices.
Pour in the tamarind paste and mix. Cook for 3-5 minutes until the tamarind flavor is absorbed.
Add salt. Mix thoroughly.
Garnish with chopped coriander leaves and serve hot.