Spiced Potatoes In Tamarind Sauce (Daum Aloo)

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Servings: 1 cups Difficulty: Advanced
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A tangy and aromatic Indian-style potato dish with a rich tamarind base
Spiced Potatoes in Tamarind Sauce (Daum Aloo recipe image

This comforting Daum Aloo recipe transforms humble boiling potatoes into a flavorful centerpiece. The potatoes are first browned to create a slight crust, then simmered in a deeply aromatic sauce made from tamarind paste, ginger, garlic, and a warm blend of Indian spices like cardamom, fennel, and cinnamon. The result is a dish with a perfect balance of tangy, sweet, and savory notes, accented by a gentle heat from red pepper flakes. It’s an excellent vegetarian main course or side dish that pairs beautifully with rice, naan, or roti.

Spiced Potatoes in Tamarind Sauce (Daum Aloo recipe image
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Spiced Potatoes In Tamarind Sauce (Daum Aloo)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 cups Calories: 308.3

Description

This comforting Daum Aloo recipe transforms humble boiling potatoes into a flavorful centerpiece. The potatoes are first browned to create a slight crust, then simmered in a deeply aromatic sauce made from tamarind paste, ginger, garlic, and a warm blend of Indian spices like cardamom, fennel, and cinnamon. The result is a dish with a perfect balance of tangy, sweet, and savory notes, accented by a gentle heat from red pepper flakes. It's an excellent vegetarian main course or side dish that pairs beautifully with rice, naan, or roti.

Directions

  1. Dissolve tamarind paste in 1 cup water. Let stand for 30 minutes, then strain to remove pulp.
  2. Boil potatoes until just tender. Cool completely, then peel and pierce each potato in 4 places with a wooden skewer.
  3. Heat corn oil in a heavy large skillet over medium heat.
  4. Add thinly sliced onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet and set aside.
  5. Add potatoes to the skillet and brown well on all sides. Remove from skillet and set aside.
  6. Pour off all but 1 tablespoon of oil from the skillet.
  7. Add minced ginger and garlic to the skillet and stir for 1 minute.
  8. Stir in red pepper flakes and turmeric.
  9. Blend in 2 tablespoons of water.
  10. Mix in the reserved browned onion.
  11. Add the browned potatoes, strained tamarind liquid, and remaining 1 1/2 cups water.
  12. Stir in ground cardamom, ground fennel, cinnamon, and freshly ground pepper.
  13. Cover and simmer until the sauce has thickened slightly, about 15 minutes.
  14. Season with salt to taste.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 308.3kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.0g10%
Cholesterol 1.0mg1%
Sodium 50.3mg3%
Total Carbohydrate 38.6g13%
Dietary Fiber 5.6g23%
Sugars 3.3g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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