Prep 30 mins
Cook 25 mins
A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails.
- 3 dried hot red chilies, stems removed (about 3 inches long)
- 1 tablespoon cumin seed
- 1 lb medium boiling potato, scrubbed well (about 5)
- 3 tablespoons vegetable oil
- 1 bay leaf
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground turmeric
- 1 cup water, plus
- 1⁄4 cup boiling water
- 1 1⁄2 teaspoons tamarind paste
- 1⁄2 teaspoon salt
- Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
- Remove from heat and cool mixture, then finely grind in grinder or by hand.
- Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
- Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
- Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
- Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
- Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
- Should be with in seconds.
- Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
- Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
- While potatoes are simmering, whisk together boiling water and tamarind.
- Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
- Season with salt.
- Discard bay leaves.
I loved this. I added 2 onions first, browned them then added potatoes and continued the recipe