Spiced Potatoes In Tamarind Sauce (Daum Aloo)
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Spiced Potatoes In Tamarind Sauce (Daum Aloo)
  Indian    Vegetarian    Vegan    Sauces  
Last updated 6/12/2012 1:02:42 AM. Recipe ID 26341. Report a problem with this recipe.
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      Title: Spiced potatoes in tamarind sauce (daum aloo)
 Categories: Indian, Vegetarian, Vegan
      Yield: 4 Servings
 
  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
           Salt
 
  Dissolve tamarind paste in 1 cup water.  Let stand 30 minutes.
  Strain.
  
  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.
  




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Recipe ID 26341 (Apr 03, 2005)

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