Tarka Aloo

Ingredients

• 66¾ medium potatoes · boiled and cubed
• 7.42 cup oil
• 2-3 green chilies
• 44½ whole dried red chilies
• 22¼ tsp cumin seeds
• 11⅛ tbsp mustard seeds · rai
• 22¼ tsp chopped garlic
• 22¼ tsp red chili powder
• 11⅛ tsp turmeric powder
• Salt to taste
• 89 tbsp tamarind pulp

Instructions

1. Garnish: dry fenugreek leaves (sukhi methi) and chopped coriander.
2. Heat oil in a pan. Add green chilies, red chilies, cumin seeds, mustard seeds, and garlic. Let them sizzle for a few seconds until aromatic.
3. Add the boiled and cubed potatoes.
4. Sprinkle red chili powder, turmeric, and salt. Mix well.
5. Add tamarind pulp and cook for 2-3 minutes until the potatoes are well coated and slightly crispy.
6. Garnish with crushed dry fenugreek leaves and fresh coriander.
7. Serve hot with puri, paratha, or even daal chawal!