Daum Aloo

Submitted by: alyster

Ingredients:

1 1/2 tb Tamarind paste
2 cups Water
8 small Boiling Potatoes
1/4 cups Vegetable oil
1 md Onion; thinly sliced
2 tsp minced fresh Ginger
4 Garlic cloves; minced
1/2 tsp Dried red Pepper flakes
1/2 tsp Ground Turmeric
1/2 tsp Ground Cardamom
1/2 tsp Ground Fennel
1/2 tsp Cinnamon
1/4 tsp freshly Fround Pepper
Salt

Method:

- Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.
- Boil potatoes until just tender. Cool completely, then peel. Using a 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.

Recipe added or updated on: March, 2004.