Recipe - Daum Aloo (Spiced Potatoes In Tamarind Sauce)

1 One half tablespoon Tamarind paste
2 cup Water
8 small Boiling potatoes
One fourth cup Corn oil
1 md Onion; thinly cut or sliced up
2 teaspoon Minced fresh ginger
4 Garlic cloves; minced
One half teaspoon Dried red pepper flakes
One half teaspoon Ground turmeric
One half teaspoon Ground cardamom
One half teaspoon Ground fennel
One half teaspoon Cinnamon
One fourth teaspoon Freshly ground pepper
Salt

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.

Boil potatoes until just tender. Cool completely, then peel. Using 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.

* Source: Bon Appetit April 1986 * Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip