Step 1

Boil the potatoes in an instant pot or stovetop pressure cooker until soft.

Step 2

Peel and quarter the potatoes. Take each quarter in your hand and press until it breaks into uneven chunks.

Step 3

Heat oil in a wok or karahi and add the mustard, cumin and nigella seeds.

Step 4

When the seeds splutter (30 seconds), add the powdered spices and ginger and garlic pastes. Saute for a minute. Add a few tablespoons of water if required.

Step 5

Add the potatoes and mix well.

Step 6

Add 2 cups water, curry leaves, green chilli, tamarind paste, sugar and salt. Cook uncovered for 10 minutes. Aloo curry is ready to be served with pooris.