Spiced Potatoes In Tamarind Sauce

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
A tangy and aromatic Indian-style potato dish with a rich tamarind base
Spiced Potatoes in Tamarind Sauce (Daum Aloo recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

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&# 226;€™s an excellent vegetarian main course or side dish that pairs beautifully with rice, naan, or roti. Simple to prepare with pantry staples, this recipe delivers authentic home-style flavor that is both satisfying and easy to make for weeknight dinners or casual gatherings.

Spiced Potatoes in Tamarind Sauce (Daum Aloo recipe image
Print Recipe
0 Add to Favorites

Spiced Potatoes In Tamarind Sauce

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

Ingredients

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 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.

Note

Ensure the tamarind paste is well dissolved and strained to avoid lumps in the final sauce.

Piercing the potatoes helps them absorb the tamarind sauce during simmering.

Adjust the amount of red pepper flakes based on your preferred level of heat.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: aloo, daum aloo, tamarind, potatoes, indian, vegetarian, vegan, spiced, curry, ginger, garlic, onion, cardamom, fennel
Recipe Card powered by WP Delicious

Leave a Comment