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  • Daum Aloo (Spiced Potatoes In Tamarind Sauce)

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    Daum Aloo (Spiced Potatoes In Tamarind Sauce)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 Tbsp. Tamarind paste
    • 2 c. Water
    • 8 sm Boiling potatoes
    • 1/4 c. Corn oil
    • 1 med Onion, thinly sliced
    • 2 tsp Chopped fresh ginger
    • 4 x Garlic cloves, chopped
    • 1/2 tsp Dry red pepper flakes
    • 1/2 tsp Grnd turmeric
    • 1/2 tsp Grnd cardamom
    • 1/2 tsp Grnd fennel
    • 1/2 tsp Cinnamon
    • 1/4 tsp Freshly grnd pepper Salt

    Directions

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

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