Halwai July 16, 2017


• 6 – Medium potatoes| Mince masala:
• 1 inch – Ginger (adhrak).
• 4 – Medium green chillies.
• 6 Cloves – Garlic| 1 ball – Tamarind extract pulp.
• 1 tsp – Chilli powder.
• 1 tsp – Salt.
• 2 tbsp – Cooking oil.
• 1 tsp – Mustard seed.
• 2 – Medium onions, sliced.
• Few Coriander leaves (kothmeer) for garnish.


  1. Boil potatoes, peel the skin and cut them into pieces.
  2. Prepare the minced masala.
  3. In a small cup, put a little water and soak the tamarind and when it has turned soft, crush and extract all the pulp of the tamarind (throw away the unusable fibers).
  4. Mix the chilli powder and blend.
  5. In a vessel, on low flame, splutter mustard seeds. Add the sliced onions and saute till they turn brown.
  6. Add the minced masala and fry till they change colour.
  7. Add the tamarind paste with chilli powder and saute.
  8. Add the potatoes, salt and simmer.
  9. Add a little water for it to blend, but keep it sufficiently dry.
  10. Alternately, you may pare the raw potatoes, cut them in cubes and boil in this masala with a little hot water added, till they cook.
  11. The water should be just one inch higher than the potatoes.
  12. Garnish with coriander leaves.