Daum Aloo (Spiced Potatoes in Tamarind Sauce)

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Servings: 4 Difficulty: Advanced
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Tangy tamarind and warm spices coat tender potatoes in this comforting vegan dish.
Daum Aloo (Spiced Potatoes in Tamarind Sauce recipe image
Daum Aloo (Spiced Potatoes in Tamarind Sauce recipe image
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Daum Aloo (Spiced Potatoes in Tamarind Sauce)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 308.3

Description

Daum Aloo is a vibrant Indian-inspired dish featuring tender boiling potatoes simmered in a rich, tangy tamarind sauce. The flavor profile is a perfect balance of sweet-sour notes from the tamarind and warm aromatics from cardamom, fennel, cinnamon, and turmeric. Thinly sliced onions add a subtle sweetness, while red pepper flakes provide a gentle kick. This dish is incredibly comforting and versatile, making it an ideal side for rice or naan bread. Its a satisfying, plant-based meal that feels both exotic and homey, perfect for a casual weeknight dinner or a festive potluck where you want to impress with bold, authentic flavors.

Ingredients

Directions

  1. Dissolve tamarind paste in 1 cup of water and let stand for 30 minutes to soften, then strain the liquid.
  2. Boil potatoes in salted water until just tender, then drain, cool completely, and peel.
  3. Pierce each potato in 4 places with a wooden skewer to prevent bursting during cooking.
  4. Heat corn oil in a heavy large skillet over medium heat.
  5. Add thinly sliced onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.
  6. Remove the browned onions from the skillet and set aside.
  7. Add potatoes to the skillet and brown well on all sides.
  8. Remove potatoes from the skillet and set aside with the onions.
  9. Pour off all but 1 tablespoon of oil from the skillet.
  10. Add minced ginger and garlic to the skillet and stir for 1 minute until fragrant.
  11. Stir in red pepper flakes and turmeric, blending in 2 tablespoons of water.
  12. Return the onions and potatoes to the skillet.
  13. Add the strained tamarind liquid and the remaining 1 1/2 cups of water.
  14. Stir in cardamom, fennel, cinnamon, and freshly ground pepper.
  15. Cover and simmer until the sauce has thickened slightly and potatoes are heated through, about 15 minutes.
  16. Season with salt to taste and serve warm.

Nutrition Facts

Servings 4

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.

Keywords: aloo, blending, boiling, cardamom, cinnamon, cloves, corn, daum, dried, fennel, flakes, freshly, ground, international, minced, oil, onion, paste, pepper, potatoes
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