Imli Aloo Recipe

Imli Aloo
(AKA Batata Saung / Song)
Potatoes in Chile Tamarind Sauce
Submitted By: Taz


1 lb New/Baby Potatoes (Aloo) - washed and dried
4 large cloves Fresh Garlic (Leh-sun)
½ small Onion (Pyaz) - diced
1 oz (Apx 10-12) Whole Dried Byadgi Chiles (Byadgi Mirch) - can substitute Kashmiri chiles
4 Fresh Curry Leaves (Kaddi Patta)
2 Tbs Tomato Paste
6 Tbs Oil - can use coconut, olive, grape seed, vegetable, or canola oil
3 Tbs Tamarind Concentrate (Imli)
1 ½ tsp Cumin Seed (Jeera)
1 tsp Jaggery (Gur) - grated fine
¼ tsp Asafoetida Powder (Hing)
Kosher Salt (Namak) to taste
Fresh Coriander Leaves (Dhania Patta) - rough chopped
Lemon Wedges (Nimbu)

  1. Boil the potatoes in enough water to cover by at least 2 inches until cooked through (apx 15 minutes) - Potatoes are done when a thin, sharp knife blade is inserted and comes out clean - Drain the potatoes and transfer to an ice bath to stop cooking
  2. Place chiles in a bowl and cover with warm water - Allow to soak for 5-10 minutes
  3. After chiles have soaked, drain and transfer to a blender or food processor - Add garlic and cumin seeds - Blitz until a coarse paste is formed
  4. Heat the oil in a medium pan over medium heat - Once oil is hot, add the chile/garlic paste, onion, curry leaves, tomato paste, tamarind, jaggery, asafoetida powder, and salt to taste - Fry until oil separates from the mixture (apx 10-15 minutes)
  5. Remove the potatoes from the ice bath and transfer to the pan - Stir to coat
  6. Reduce heat to low - Cover pan and allow to simmer for 5 minutes to heat the potatoes through
  7. Transfer to a serving dish, garnish, and serve hot as a side dish or as a main with Basmati rice chapatti, idli, dosas, or a savory dal

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