Spicy Potatoes in Tamarind Sauce-India-Daum Aloo

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Spicy Potatoes in Tamarind Sauce-India-Daum Aloo

 

 

1 1/2 tbsps. tamarind paste

2 cups water

8

small boiling potatoes

1/4 cup corn oil

1 medium onion, thinly sliced

 

2 tsps. 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

salt

 

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. Serves 4.

 

 

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