General tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Spiced Potatoes In Tamarind Sauce (Daum Aloo)

	Category	Vegetarian Recipes
	Views	87
	Ratings	0

Ingredients And Procedures

1 1/2 tb Tamarind paste

2 c Water

8 sm Boiling potatoes

1/4 c Corn oil

1 md Onion; thinly sliced

2 ts Minced fresh ginger

4 Garlic cloves; minced

1/2 ts Dried red pepper flakes

1/2 ts Ground turmeric

1/2 ts Ground cardamom

1/2 ts Ground fennel

1/2 ts Cinnamon

1/4 ts 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.

Rate this recipe!

Post this recipe to your site

<h1>Spiced Potatoes In Tamarind Sauce (Daum Aloo)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 tb Tamarind paste <P>2 c Water <P>8 sm Boiling potatoes <P>1/4 c Corn oil <P>1 md Onion; thinly sliced <P>2 ts Minced fresh ginger <P>4 Garlic cloves; minced <P>1/2 ts Dried red pepper flakes <P>1/2 ts Ground turmeric <P>1/2 ts Ground cardamom <P>1/2 ts Ground fennel <P>1/2 ts Cinnamon <P>1/4 ts Freshly ground pepper <P>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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>