Spicy Aloo (Potatoes)

Spicy Aloo

Tamarind paste is made from the fruit of the tamarind tree, a hardwood tree native to Africa.

Spicy potatoes (alu or aloo) are a favorite street snack in India. They are also great for filling samosas, parathas, and dosas. Many prefer them as in this recipe: flavored with tamarind, with an intriguing combination of tanginess and saltiness that goes well with naan. Spicy aloo makes a tasty appetizer; for this use, spoon onto small triangles of flatbread or crackers and top with chopped cilantro.

Recipe Servings: 4

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 tsp (10 ml) ghee
1 tsp (5 ml) chopped ginger
1 tsp (5 ml) cumin seeds
3 cups (975 g) boiled potatoes, diced
2 Tbsp (30 ml) chopped green or serrano chilies
2 Tbsp (30 ml) tamarind paste (not from concentrate)
1 tsp (5 ml) salt
1–2 Tbsp (15–30 ml) water, as needed
¼ cup (60 ml) chopped cilantro

Directions

In a large skillet, heat ghee over high heat. Add ginger and cumin seeds. Fry for 2–3 minutes.
Add potatoes and chilies. Depending on how cooked the potatoes are, fry for 5–7 minutes in spices, or until golden brown.
Add tamarind paste and salt. Mix everything well.
If potatoes are drying out, add 1–2 tablespoons (15–30 ml) of water as needed, as they must remain moist.
Add cilantro. Mix well and serve.