Add ghee to a pot and let it heat on medium flame.

Next, add fennel seeds, fenugreek seeds and Nigella seeds. Saute for a few seconds.

Now add the peeled and mashed potatoes. Mash the potatoes with your hands.

Add turmeric powder, red chilly powder, salt and sugar.

Mix everything very well and saute for 2-3 minutes.

Now add about 11/2 cups of water. Cover with a low and let the potatoes cook for 2-3 minutes.

Next add the tamarind pulp.

At this point take a test check of the flavours .

The Aloo Sabzi should be slightly sweet, slightly spicy and slightly tangy. It should be a perfect balance of flavours.

If there are any big pieces of Aloo, break them with the ladle. Cook the curry for another 3-4 minutes, till the gravy, is a little thick and the potatoes have absorbed the flavours.