Tips On The Kitchen: Tamarind Potatoes

Friday, May 6, 2011

Tamarind Potatoes

Sweet tamarind, spices and potatoes make for a perfect dinner accompaniment. Where is spring? At least the trees are budding and London has been getting a wee bit of sunshine, though it is mostly just raining tears. Cool temperatures call for comfort food. Homemade spice mixtures really add to this dish. I will also note that if you suffer from insomnia as I do that this is a wonderful late night snack.

I served this with some spicy black-eyed peas. Sour cream or yogurt helps to cut down the heat if desired.

Tamarind Potatoes with Spices

6 medium sized potatoes, roasted for 40 - 50 minutes in a preheated 425 degree oven, peeled and chopped into roughly 1 inch pieces
2 tablespoons of ghee, butter or oil
1/2 teaspoon of asafetida
1 teaspoon of cumin seeds
1/2 teaspoon of fenugreek seeds
1/4 teaspoon of fennel seeds
4 dried red chilies, broken into bits
1 tablespoon of tamarind, soaked in hot water for 30 minutes, mashed and drained in a strainer - reserve the soaking water
3 teaspoons of ground coriander
1 teaspoon of red chili powder
dash of cayenne
1/2 teaspoon of garam masala
1/2 teaspoon of chat masala
1/2 teaspoon of dried mint
small handful of fresh cilantro or parsley, finely chopped
1 teaspoon of sea salt

Heat the ghee or oil in a wok or large frying pan over medium heat. When hot, toss in the asafetida, cumin seeds, fenugreek seeds, fennel seeds, red chilies and a few tablespoons of tamarind water. Stir and fry for a minute or so. Add the chopped potatoes to the pan and stir well.

Now add the ground coriander, chili powder, garam masala, chat masala, mint, cayenne, salt and fresh coriander or parsley. Stir and cook on medium low heat for 5 - 10 minutes. Flip the potatoes occasionally.

Serves 4.