Gari (tamarind Vegetable Vindaloo)

Recipe by hlkljgk
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a boil.
  • Heat the oil in a large, deep skillet, add the onion and garlic, and lower the heat to medium.
  • Fry at medium-high heat until the onion starts to brown (about 10 minutes).
  • Set aside, off the heat.
  • Drop the potatoes in the boiling water and boil 10 minutes.
  • Drain and set aside.
  • Slice the vegetables about 1/2 inch thick.
  • Place the skillet with the onion back on low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles.
  • Reheat until sizzling a bit and add 2/3 C water.
  • Stir in the vegetables (except the peas) and the potatoes.
  • Simmer 20 minutes, covered.
  • Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl.
  • Pour the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until the sauce is very thick (about 5 minutes).
  • Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer uncovered for 30 minutes.
  • Cook peas separately in boiling water until just tender (2-3 minutes), checking frequently.
  • Cool them under cold running water and reserve.
  • Just before serving, add the peas to the mixture, cook them just long enough to warm them and serve the dish.
  • Garnished with cilantro.
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