Potatoes in Tamarind Sauce (Daum Aloo)
Yield: 4 servings
Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
- 1 1/2 tb Tamarind paste
- 2 c Water
- 8 sm Boiling potatoes
- 1/4 c Corn oil
- 1 md Onion; thinly sliced
- 2 ts Minced fresh ginger
- 4 Garlic cloves; minced
- 1/2 ts Dried red pepper flakes
- 1/2 ts Ground turmeric
- 1/2 ts Ground cardamom
- 1/2 ts Ground fennel
- 1/2 ts Cinnamon
- 1/4 ts Freshly ground pepper
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.