Soak tamarind in ¼ cup of water and strain well.
Grind the Kashmiri red chillies with ¼ cup water to make a paste.
Heat oil in a pan and add the onion seeds and sauté for a minute and add the red chilli paste.
Then add the cumin powder, coriander powder, turmeric powder, garlic cloves and salt and cook for 3 – 4 minutes.
Then add the sugar and tamarind water and cook for 3 minutes on low heat.
Then add the potatoes cook for 2 minutes and add all spice powder.
Dish out and serve hot with papri and coriander leaves.
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