Potato Curry With Tamarind
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
52
Sourness
29
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Cumin Seed3 tbsps
Vegetable Oil1 tsp
Ground Turmeric1 cup
Water (plus 1/4 cup)1.5 tsps
Tamarind Concentrate1 tsp
SaltDirections:
1
Toast chiles 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
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 wok over moderately high heat until hot but not smoking
8
Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute
9
Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes
10
Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes
11
While potatoes are simmering, whisk together boiling water and tamarind
12
3Add salt, 2 teaspoons cumin chile powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes
13
Season with salt
14
Discard bay leaves
15
Toast chiles and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute
16
Remove from heat and cool mixture, then finely grind in grinder
17
Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan
18
Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes
19
Drain
20
Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces
21
Heat oil in wok over moderately high heat until hot but not smoking
22
Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute
23
Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes
24
Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes
25
While potatoes are simmering, whisk together boiling water and tamarind
26
3Add salt, 2 teaspoons cumin chile powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes
27
Season with salt
28
Discard bay leaves