Daum aloo (spiced potatoes in tamarind sauce)

Main Ingredient: Potatoes Various Vegetables
Cuisine: Indian Central Asian
Yield:

Daum aloo (spiced potatoes in tamarind sauce) ingredients

1 1⁄2 T tamarind paste
2 c water
8 small Boiling potatoes
1⁄4 c Corn oil
1 med Onion, thinly sliced
2 t Minced fresh ginger
4 garlic cloves, minced
1⁄2 t dried red pepper flakes
1⁄2 t Ground Turmeric
1⁄2 t Ground cardamom
1⁄2 t Ground fennel
1⁄2 t Cinnamon
1⁄4 t Freshly ground pepper
Salt

Cooking Daum aloo (spiced potatoes in tamarind sauce)

1. Dissolve tamarind paste in 1 cup water.
2. Let stand 30 minutes.
3. Straini.
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.
13. Add ginger and garlic and stir 1 minute.
14. Stiri in pepper flakes and turmeric.
15. Blend in 2 tablespoons water.
16. Mixi in onion.
17. Add potatoes, tamarind liquid and remaining 14 tablespoons water.
18. Stir in cardamom, fennel, cinnamon and pepper.
19. Cover and simmer until sauce has thickened slightly, about 15 minutes.
20. Seasoni with salt.