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Spiced Potatoes in Tamarind Sauce (Daum Aloo)

  • 4servings
  • 60minutes
  • 150calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons tamarind paste

  2. 2 cups water

  3. 8 small boiling potatoes

  4. 1/4 cup corn oil

  5. 1 medium onion thinly

  6. 2 teaspoons ginger fresh, minced

  7. 4 cloves garlic minced

  8. 1/2 teaspoon red pepper flakes

  9. 1/2 teaspoon turmeric ground

  10. 1/2 teaspoon cardamom seeds ground

  11. 1/2 teaspoon fennel bulb ground

  12. 1/2 teaspoon cinnamon

  13. 1/4 teaspoon black pepper freshly ground

  14. 1 x salt*

Instructions Jump to Ingredients ↑

  1. Dissolve tamarind paste in 1 cup water.

  2. Let stand 30 minutes.

  3. Strain.

  4. Boil potatoes until just tender.

  5. Cool completely, then peel.

  6. Using wooden skewer, pierce each potato in 4 places.

  7. Heat oil in heavy large skillet over medium heat.

  8. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.

  9. Remove from skillet.

  10. Add potatoes and brown well on all sides.

  11. Remove from skillet.

  12. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute.

  13. Stir in pepper flakes and turmeric.

  14. Blend in 2 tablespoons water.

  15. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water.

  16. Stir in cardamom, fennel, cinnamon and pepper.

  17. Cover and simmer until sauce has thickened slightly, about 15 minutes.

  18. Season with salt.

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