Total Time
55mins
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.

Ingredients Nutrition

Directions

  1. Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
  2. Remove from heat and cool mixture, then finely grind in grinder or by hand.
  3. Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
  4. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
  5. Drain.
  6. Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
  7. Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
  8. Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
  9. Should be with in seconds.
  10. Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
  11. Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
  12. While potatoes are simmering, whisk together boiling water and tamarind.
  13. Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
  14. Season with salt.
  15. Discard bay leaves.

Reviews

(1)
Most Helpful

I loved this. I added 2 onions first, browned them then added potatoes and continued the recipe

Italian Indian August 05, 2013

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