Tamarind Potatoes with Spices (Imli Aloo)

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 (Imli Aloo)

Recipe by Lisa Turner Cuisine: Indian Published on May 6, 2011 Tangy and spicy potatoes cooked with tamarind and 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 red chilies, broken into pieces 3 teaspoons ground 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 sea salt, or to taste Instructions: Scrub the potatoes and roast for 40 to 50 minutes or until tender in a 425° oven. Let the potatoes cool, then peel and chop into 1-inch or bite-size pieces. Meanwhile, soak the tamarind in 1 cup of hot water for 20 to 30 minutes. Strain through a sieve and reserve 3 tablespoons of the liquid. Heat the ghee, butter or oil in a large frying pan or wok over medium heat. When hot, toss in the asafetida, cumin seeds, fenugreek seeds, fennel seeds, red chilies and the tamarind water. Stir for a minute or so, then add the cooked potatoes to the pan and stir well. Now add the ground coriander, chili powder, cayenne, garam masala, chat masala, mint, coriander or parsley, and salt to the pan. Turn down the heat to medium-low and cook, stirring frequently and tossing the potatoes occasionally, for 5 to 10 minutes or until the potatoes are lightly browned. Serve hot. Makes 4 to 8 servings

More potato dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Scalloped Potatoes with Best Ever Mushroom Sauce
Crunchy Potatoes, Bengali-Style
Potato, Onion and Stilton Frittata
Mexican-Style Potato Salad With Avocado and Jalapeño

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