Tamarind Potatoes amongst Spices (Imli Aloo)

Sweet tamarind, spices too potatoes brand for a perfect dinner accompaniment. Where is spring? At to the lowest degree the trees are budding too London has been getting a wee fighting of sunshine, though it is by too large merely raining tears. Cool temperatures telephone phone for comfort food. Homemade spice mixtures actually add together to this dish. I volition too greenback that if y'all endure from insomnia every bit I create that this is a wonderful like shooting fish in a barrel nighttime snack.

I served this amongst roughly spicy black-eyed peas. Sour cream or yogurt helps to cutting downward the oestrus if desired.

Tamarind Potatoes amongst Spices (Imli Aloo)

Recipe yesteryear Lisa Turner Cuisine: Indian Published on May 6, 2011 Tangy too spicy potatoes cooked amongst tamarind too Indian seasonings Print this recipe Ingredients: 6 medium potatoes 1 tablespoon tamarind pulp or paste 2 tablespoons ghee, butter or oil 1/2 teaspoon asafetida 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1/4 teaspoon fennel seeds 4 whole dried carmine chilies, broken into pieces 3 teaspoons solid seat down coriander 1 teaspoon chili powder pinch of cayenne 1/2 teaspoon garam masala 1/2 teaspoon chat masala (optional) 1/2 teaspoon dried mint small handful of fresh cilantro or parsley, finely chopped 1 teaspoon body of body of water salt, or to taste Instructions: Scrub the potatoes too roast for forty to fifty minutes or until tender inwards a 425° oven. Let the potatoes cool, therefore tegument too chop into 1-inch or bite-size pieces. Meanwhile, soak the tamarind inwards 1 loving cup of hot H2O for twenty to thirty minutes. Strain through a sieve too reserve three tablespoons of the liquid. Heat the ghee, butter or crude oil inwards a large frying pan or wok over medium heat. When hot, toss inwards the asafetida, cumin seeds, fenugreek seeds, fennel seeds, carmine chilies too the tamarind water. Stir for a infinitesimal or so, therefore add together the cooked potatoes to the pan too stir well. Now add together the solid seat down coriander, chili powder, cayenne, garam masala, chat masala, mint, coriander or parsley, too tabular array salt to the pan. Turn downward the oestrus to medium-low too cook, stirring often too tossing the potatoes occasionally, for v to 10 minutes or until the potatoes are lightly browned. Serve hot. Makes 4 to 8 servings

More white patato dishes from y'all are certain to enjoy:
Scalloped Potatoes amongst Best Ever Mushroom Sauce
Crunchy Potatoes, Bengali-Style
Potato, Onion too Stilton Frittata
Mexican-Style Potato Salad With Avocado too Jalapeño

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