Potato Tamarind Recipe – Authentic Indian Curry with Ginger & Chilies

Last Updated on 4 months by Neha Deshmukh

Potato Tamarind Recipe – Authentic Indian Curry with Ginger & Chilies

Hey everyone! Today, I’m sharing a recipe that’s been a family favourite for years – a vibrant and flavourful Potato Tamarind Curry. It’s a dish that perfectly balances tangy, spicy, and subtly sweet notes, and it’s surprisingly easy to make once you get the hang of it. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s comfort food at its finest, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Potato Tamarind Curry (or aloo tamatar ki sabzi as we call it at home) is more than just a delicious meal. It’s a taste of home, a warm hug in a bowl. You’ll love it because:

• It’s packed with flavour – the tamarind provides a wonderful tanginess that complements the potatoes beautifully.
• It’s relatively quick to make – perfect for a weeknight dinner.
• It’s versatile – serve it with roti, rice, or even naan.
• It’s a great way to explore Indian spices and flavours.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 4 medium or 1/2 kg red-skinned potatoes or baby potatoes
• 25g dried tamarind (from a block)
• 3 cm root ginger, peeled and roughly chopped
• 40 ml sunflower oil
• 2-4 dried red chillies
• 1 teaspoon cumin seeds
• 1 teaspoon brown mustard seeds
• 1/4 teaspoon asafetida (hing)
• 5 tomatoes, finely chopped or blended
• 25g jaggery (or brown sugar)
• 1 teaspoon medium red chilli powder
• 1 tablespoon ground coriander
• 1.5 teaspoons turmeric
• 1.25 teaspoons salt
• 2 handfuls fresh coriander, finely chopped
• 3/4 teaspoon garam masala

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Potatoes: Choosing the Right Variety

Red-skinned potatoes or baby potatoes work best here. They hold their shape well during cooking and have a lovely creamy texture. Yukon Golds are also a good option! Avoid waxy potatoes if possible, as they can sometimes become too soft.

Tamarind: Understanding its Flavor Profile & Forms

Tamarind is the star of the show! It provides that signature tangy flavour. You can find it in block form, paste, or concentrate. I prefer using the block as it gives the most authentic flavour.

Spices: The Significance of Cumin, Mustard Seeds & Asafetida

These spices are essential for building the flavour base. Cumin and mustard seeds add warmth and depth, while asafetida (hing) adds a unique savoury note. Don’t skip the asafetida if you can find it – it really elevates the dish!

Jaggery: A Traditional Sweetener

Jaggery is unrefined cane sugar, and it adds a lovely caramel-like sweetness that balances the tanginess of the tamarind. If you can’t find jaggery, brown sugar is a good substitute.

Oil: Regional Oil Preferences

Sunflower oil is a good all-purpose option. However, many Indian cooks prefer using mustard oil for its pungent flavour, especially in North India. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes in their skins for about 40 minutes, or until they’re tender. Once cooled, peel and cube them into roughly 2cm pieces.
2. Next, soak the tamarind in 200ml of boiling water for about 10 minutes. This softens the tamarind and makes it easier to extract the pulp. Mash it well with your hands, then strain the pulp into a bowl, discarding the seeds and fibres.
3. Crush the ginger into a fine paste. You can use a mortar and pestle for a more authentic flavour, or a blender works just as well.
4. Heat the oil in a pan over medium heat. Add the dried red chillies, cumin seeds, and mustard seeds. Sauté until the seeds start to pop – this releases their flavour.
5. Reduce the heat to low and stir in the asafetida, chopped tomatoes, and jaggery. Cook for about 2 minutes, until the tomatoes soften.
6. Now, increase the heat to high. Add the tamarind pulp, ginger paste, chilli powder, ground coriander, turmeric, salt, and half of the chopped fresh coriander. Cover the pan and simmer for about 10 minutes, or until the sauce has thickened.
7. Stir in the garam masala.
8. Gently fold in the potato cubes, making sure they’re well coated with the sauce. Remove from the heat.
9. Finally, garnish with the remaining coriander, a few green chillies (if you like it extra spicy!), and some fresh curry leaves. Serve hot with roti or rice.

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Taste the tamarind pulp before adding it to the curry. If it’s too sour, add a little more jaggery.
• Adjust the amount of chilli powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

Spice Level: Adjusting the Heat

My family loves a good kick, but you can easily adjust the spice level. Reduce the amount of chilli powder or remove the green chillies for a milder flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some brands use bone char in the refining process).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Festival Adaptations (Navratri, Diwali)

During Navratri, some families avoid onion and garlic. This recipe doesn’t include them, making it perfect for the fasting period. It’s also a popular dish during Diwali celebrations.

Serving Suggestions

This Potato Tamarind Curry is fantastic with:

• Warm roti or paratha
• Steaming hot basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What is the best type of potato to use for this curry?

Red-skinned potatoes or baby potatoes are ideal. They hold their shape well and have a creamy texture.

Can I use tamarind paste instead of a tamarind block? What’s the conversion?

Yes, you can! Use about 2 tablespoons of tamarind paste for every 25g of tamarind block.

What does asafetida (hing) taste like and can I omit it?

Asafetida has a pungent, onion-garlic-like flavour. It adds a unique depth to the curry. While you can omit it, the flavour won’t be quite the same.

How can I adjust the tanginess of the curry?

If the curry is too tangy, add a little more jaggery. If it’s not tangy enough, add a squeeze of lemon juice.

Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. The flavours will actually develop even more overnight!

What is the best way to store leftover potato tamarind curry?

Store it in an airtight container in the refrigerator for up to 3 days.