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Daum aloo (spiced potatoes in tamarind sauce)
Artist: _
Categories: Central Asian, Indian, Potatoes, Vegetables
Yield: 4
Rating: 0
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Ingredients:
1 1/2 tbspTamarind paste
2 cupWater
8 smallBoiling potatoes
1/4 cupCorn oil
1 medOnion, thinly sliced
2 tspMinced fresh ginger
4 Garlic cloves, minced
1/2 tspDried red pepper flakes
1/2 tspGround turmeric
1/2 tspGround cardamom
1/2 tspGround fennel
1/2 tspCinnamon
1/4 tspFreshly ground pepper
Salt
Procedures:
1Dissolve tamarind paste in 1 cup water.
2Let stand 30 minutes.
3Strain.
4Boil potatoes until just tender.
5Cool completely, then peel.
6Using wooden skewer, pierce each potato in 4 places.
7Heat oil in heavy large skillet over medium heat.
8Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.
9Remove from skillet.
10Add potatoes and brown well on all sides.
11Remove from skillet.
12Pour off all but 1 tablespoon oil from skillet.
13Add ginger and garlic and stir 1 minute.
14Stir in pepper flakes and turmeric.
15Blend in 2 tablespoons water.
16Mix in onion.
17Add potatoes, tamarind liquid and remaining 14 tablespoons water.
18Stir in cardamom, fennel, cinnamon and pepper.
19Cover and simmer until sauce has thickened slightly, about 15 minutes.
20Season with salt.
21*
 
 
 
 

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