Potato Curry With Tamarind

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Drain.
  • 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.
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