Spiced Potatoes In Tamarind Sauce Daum Aloo

Ingredients

1 1/2 tbsp tamarind paste 2 cup water 8 small boiling potatoes 1/4 cup corn oil 1 medium onion, thinly sliced 2 tsp minced fresh ginger 4 garlic cloves, minced 1/2 tsp dried red pepper flakes 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground fennel 1/2 tsp cinnamon 1/4 tsp freshly ground pepper 1 salt	Advertisements

Preparation
 
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes.
Strain. Boil potatoes until just tender. Cool completely, then peel.
Using wooden skewer, pierce each potato in 4 places. Heat oil in
heavy large skillet over medium heat. Add onion and cook until crisp
and lightly browned, stirring frequently, about 10 minutes. Remove
from skillet. Add potatoes and brown well on all sides. Remove from
skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger
and garlic and stir 1 minute. Stir in pepper flakes and turmeric.
Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind
liquid and remaining 14 tablespoons water. Stir in cardamom, fennel,
cinnamon and pepper. Cover and simmer until sauce has thickened
slightly, about 15 minutes. Season with salt.

 

 
Servings: 4

 

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