This combination of tangy tamarind sauce and hearty potatoes tossed in spices creates an exceptional accompaniment to an Indian meal.
Prep Time : 15 min
Cook Time : 10 min
Ingredients
6 medium potatoes
2 tablespoons oil
A pinch of Asafoetida/Hing"
1 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
4 dried red chilly
2 tablespoon tamarind water (See the note below)
1 teaspoon red chili powder
1/2 teaspoon garam masala
3 teaspoon ground coriander
1/2 teaspoon chat masala
Salt to taste
3 tablespoon cilantro(coriander leaves) finely chopped
Directions
6 medium potatoes
2 tablespoons oil
A pinch of Asafoetida/Hing"
1 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
4 dried red chilly
2 tablespoon tamarind water (See the note below)
1 teaspoon red chili powder
1/2 teaspoon garam masala
3 teaspoon ground coriander
1/2 teaspoon chat masala
Salt to taste
3 tablespoon cilantro(coriander leaves) finely chopped
Directions
1) Boil potatoes and cut it in cubes.
2) Heat oil in a pan. Add asafoetida, cumin seeds, fennel seeds, fenugreek seeds and dry red chilly.
3) Mix well and add tamarind water. Cook this for 30 seconds.
4) Now add potatoes and mix well.
5) Add red chili powder, garam masala, ground coriander, chat masala and salt.
6) Cook this in low flame for 5 mins.
7) As the last step add cilantro and mix well.
Note: To make tamarind water, soak 1 tbsp tamarind in 1/2 cup of hot water for 20 mins. Once the tamarind has softened, mash it so that the juices ooze out. Strain this mixture to separate out the seeds and fibers. Use this strained water as required.
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