Potato Curry With Tamarind

Name: Potato Curry With Tamarind
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 3 dried hot red chilies, stems removed (about 3 inches long); 1 tablespoon cumin seed; 1 lb medium boiling potato, scrubbed well (about 5); 3 tablespoons vegetable oil; 1 bay leaf; 1 teaspoon curry powder; 1/2 teaspoon ground turmeric; 1 cup water, plus; 1/4 cup boiling water; 1 1/2 teaspoons tamarind paste; 1/2 teaspoon salt

Submitted by Kit..ty Of Canada

"A spicy vegetarian curry, hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice. I have used this as a side dish with grilled chicken. I can never have enough potato recipes. I have changed some of the ingredients to reflect what I have available in my pantry. Recipe from Epicurious weekly e-mails."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

3 dried hot red chilies, stems removed (about 3 inches long)
1 tablespoon cumin seed
1 lb medium boiling potato, scrubbed well (about 5)
3 tablespoons vegetable oil
1 bay leaf
1 teaspoon curry powder
¹⁄₂ teaspoon ground turmeric
1 cup water, plus
¹⁄₄ cup boiling water
1 ¹⁄₂ teaspoons tamarind paste
¹⁄₂ teaspoon salt

directions

Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
Remove from heat and cool mixture, then finely grind in grinder or by hand.
Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
Drain.
Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
Should be with in seconds.
Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
While potatoes are simmering, whisk together boiling water and tamarind.
Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
Season with salt.
Discard bay leaves.