Directions

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  1. Cut the potatoes in walnut-sized chunks. I like to keep the skin on but you can peel it if you want.
  2. Heat oil in a pan and fry the cumin seeds until they’re slightly golden.
  3. Add red chilli flakes & salt, and fry for 10-15 seconds.
  4. Cover and cook the potatoes till they’re almost done.
  5. Add the tomato paste and tamarind pulp. Toss to coat the potatoes well.
  6. Cover and cook on low for another 5 minutes.
  7. Remove the cover and cook on high until the water dries out.
  8. Garnish with fresh coriander leaves and chopped green chillies.