Imliwale Aloo Potatoes cooked in tangy tamarind pulp. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Apr 2015 in Recipes Course New Update Main Ingredients Tamarind pulp, Potatoes Cuisine Maharashtrian Course Main Course Vegetarian Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sour Level of Cooking Easy Others Veg Ingredients list for Imliwale Aloo 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 Jaggery (gur) grated to taste Salt 2 tablespoons Dried fenugreek leaves (kasoori methi), roasted and crushed 1 tablespoon Coriander powder Method Heat oil in a non-stick pan, add fenugreek seeds, carom seeds, tamarind pulp, two cups of water, turmeric powder and red chilli powder. Mix well and cook for five minutes. Add the potatoes, jaggery and salt. Mix well and cook for a few minutes. Add the dried fenugreek leaves and mix well. Add coriander powder and mix well. Serve hot. Nutrition Info Calories 930 Carbohydrates 157.1 Protein 11.4 Fat 33.5 #Carom seeds (ajwain) #Coriander powder #Fenugreek seeds (methi dana) #Jaggery (gur) #Oil #Salt #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article