POTATO CURRY WITH TAMARIND
A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails.
Provided by Kit..ty Of Canada
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 200.6, Fat 10.8, SaturatedFat 1.4, Sodium 300.2, Carbohydrate 24.8, Fiber 2.6, Sugar 1.7, Protein 2.5
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