Tamarind Chilli Aloo Recipe (Imli Chilli Potato)
Full of vibrant flavors and delightfully easy to make, this Tamarind Chilli Aloo recipe is an absolute treat for your taste buds. The tangy tamarind paste, paired with the subtle heat of fresh green chilies and the richness of cashews, elevates the humble potato into a fantastic side dish. Perfect for a casual weeknight dinner or a house party, this recipe is guaranteed to be a crowd-pleaser. Whether you’re serving it as a standalone snack or pairing it with your favorite meal, the combination of sweet, spicy, and tangy flavors is irresistible.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 3-4 people
Ingredients
| Ingredient | Quantity |
|---|---|
| Potato | 3, boiled and chopped |
| Onion | 1, chopped |
| Tamarind paste | 3 tbsp |
| Sugar | 1 tbsp |
| Garlic | 4 cloves, chopped |
| Cashews | 2 tbsp, chopped |
| Curry leaves | 2 sprigs |
| Salt | To taste |
| Green coriander leaves | 1 tbsp, chopped |
| Oil | As needed |
| Celery | 1 tbsp |
| Red chili | 2 fresh, chopped |
Instructions
-
Prepare the Potatoes:
- Start by boiling the potatoes until they are soft and tender. You can do this in a pressure cooker by adding potatoes and enough water to cover them. Cook for 5 whistles and let the pressure release naturally. Once the potatoes are cooled, peel and chop them into small cubes. Set them aside.
-
Fry the Potatoes:
- Heat oil in a frying pan over medium heat. Add the boiled potatoes and fry them until they turn golden brown and crispy on the outside. Once done, remove the potatoes from the pan and set them aside.
-
Sauté the Aromatics:
- In the same pan, add a little more oil if necessary. Toss in the celery and let it crackle for a few seconds. Then, add the chopped cashews and cook them until they turn golden brown.
-
Add the Spices:
- Now, add the chopped garlic and onions to the pan. Sauté them until the onions become soft and translucent. Add the fresh red chili and curry leaves, stirring well, and cook for an additional minute to infuse the flavors.
-
Make the Tamarind Sauce:
- Stir in the tamarind paste, sugar, and salt. Mix well and cook for about a minute, allowing the tamarind to blend with the other ingredients.
-
Combine the Potatoes:
- Add the fried potatoes into the pan and toss them gently with the tamarind sauce mixture. Cook for an additional 2-3 minutes, allowing the potatoes to absorb all the flavors.
-
Garnish and Serve:
- Once the potatoes are fully coated with the tangy sauce, turn off the heat. Garnish with freshly chopped green coriander leaves for a burst of freshness.
Serving Suggestions:
For a complete meal, serve Tamarind Chilli Aloo with a bowl of Palak Dal, freshly made Phulka, and a side of Tomato Onion Cucumber Raita. The combination of these dishes brings a balance of flavors—spicy, tangy, and cooling—making this meal a perfect choice for any dinner table.
Tips for Perfect Tamarind Chilli Aloo:
- Adjust the spice level by controlling the amount of red chili and green chili used in the recipe.
- For an extra crunch, you can fry the cashews and celery slightly longer, giving them a more roasted flavor.
- If you prefer a less tangy flavor, reduce the amount of tamarind paste to suit your taste.
This Tamarind Chilli Aloo is sure to add a unique flavor twist to your regular side dish lineup. Whether it’s a family dinner or a special gathering, this recipe will always be a hit!
