A perfect balance of sweetness and tanginess, tamarind honey aloo could be your go-to snack this season.
You know why aloo or potato is a gem of a vegetable? Because, well, it can be made into almost any kind of dish, which - whatever it is - never disappoints. And you can always twist it and prepare some fusion dishes that everyone will enjoy. One such dish is tamarind honey aloo which could be great both as a snack and a side dish.
For today's sabzi of the day, our pick is tamarind honey aloo. Read ahead to learn how to prepare it.
Tamarind honey aloo is a creative twist to your regular aloo sabzi. Whether for a quick snack or a festival meal, it fits everywhere and how. And the best part is it's incredibly easy to prepare, requiring minimal ingredients easily available in Indian groceries.
500-gram potatoes (peeled and cut into cubes), 1/2 cup tamarind pulp, 2 teaspoons raw honey, 2 teaspoons mustard oil, 1 teaspoon ginger-garlic paste, 1/2 teaspoon cumin seeds, 1 teaspoon cumin powder, 1 teaspoon turmeric powder, 1 teaspoon fennel seeds, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt.
First of all, boil the potatoes in salted water. Once done, drain the water and let the potatoes cool.
Heat oil in a pan over a high flame. After a minute, lower the flame.
Add cumin seeds and fennel seeds. Let them crackle for around 10-15 seconds.
Now, add ginger-garlic paste and sauté for around 2 minutes.
Add red chili powder, cumin powder, and turmeric powder. Stir for a minute.
Add the boiled potatoes and mix well. Cook on medium flame for 5-6 minutes.
Once the potatoes turn golden on the edges, pour in the tamarind pulp and then mix again.
Tamarind is a leguminous tree known for its pod-like fruit, which is used extensively in cuisines worldwide for its sour taste. The fruit's pulp is a key ingredient in various dishes and condiments, ranging from chutneys and soups to the tangy component in many snack foods.… pic.twitter.com/YT1Dzb6VUt
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Add salt as required.
Add the honey. Mix gently so that the potatoes combine with all other ingredients.
If and when required, feel free to add water (not too much) to bring the gravy to a perfect consistency.
Cover and cook for another 5 minutes. Stir occasionally.
Once done, turn off the heat and add a pinch of garam masala.
If you want, garnish it with chopped coriander leaves and roasted peanuts before serving.
Serve it hot!
Go for baby potatoes for the best taste. If not available, make sure to cut the regular potatoes into small pieces.
While mustard oil is the best for this dish, you can also use sunflower oil or olive oil.
Taste the tamarind before pouring it into the dish. If it's too sour, add only a little.
Feel free to add more red chili powder to make it spicier.
Don't add water all at once. Add it gradually to control the consistency.
The dish goes best with rotis and parathas. If you are having it as a standalone snack, sprinkle some chaat masala to make it more delicious.
Tamarind honey aloo isn't all about its flavors - there are some health benefits as well. First of all, it's a great source of carbohydrates, providing your body with energy. Also, it contains vitamin C, which aids in several functions in your body. There are antioxidants as well, which help fight free radicals, keeping you fit. Moreover, it may help improve hemoglobin levels, boost metabolism, and support heart health.
Make sure to use fresh ingredients for the best results.
So, go creative and awaken the chef in you!
