Alu Tarkari

Peel and cut potatoes into 1-inch cubes, then place in a bowl of water to prevent discoloration while preparing other ingredients.

Mince the 2 garlic cloves finely and dice the small onion into small pieces.

Heat the sunflower oil in a large pot or skillet over medium-high heat until shimmering.

Add the diced onion and minced garlic to the hot oil, stirring frequently until the onion becomes translucent and fragrant.

Sprinkle the curry powder over the onion mixture and stir constantly for about 1 minute to bloom the spices and release their flavors.

Drain the potato cubes and add them to the pot, stirring to coat evenly with the oil and spice mixture.

Pour enough water into the pot to just cover the potatoes, then add the sugar and salt to taste.

Bring the mixture to a boil, then reduce heat to medium-low and simmer until the potatoes are tender and easily pierced with a fork.

Stir occasionally and adjust seasoning with additional salt as needed, allowing the liquid to reduce slightly until a light gravy forms.

Transfer to a serving dish and serve hot as a side dish or light main course.