Spiced Potatoes in Tamarind Sauce (Daum Aloo)

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Top-ranked recipe named "Spiced Potatoes in Tamarind Sauce (Daum Aloo)"

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Try this Spiced Potatoes in Tamarind Sauce (Daum Aloo) recipe, or contribute your own. "Vegetarian" and "Indian" are two tags used to describe Spiced Potatoes in Tamarind Sauce (Daum Aloo).


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1/4 c Corn oil
1 md Onion; thinly sliced
1/2 ts Ground fennel
1/2 ts Ground turmeric
1/2 ts Cinnamon
2 ts Minced fresh ginger
1 1/2 tb Tamarind paste
1/2 ts Dried red pepper flakes
4 Garlic; minced
8 sm Boiling potatoes
2 c Water
1/2 ts Ground cardamom
1/4 ts Black Pepper; freshly ground

Original recipe makes 4 Servings



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.

Calories Per Serving: 1021 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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