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Export 13 ingredients for grocery delivery
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.
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