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Ingredients: 1
1/2 tb Tamarind paste
2 c Water
8 small Boiling potatoes
1/4 c Corn oil
1 md Onion; thinly sliced
2 ts Minced fresh ginger
4 Garlic cloves; minced
1/2 ts Dried red pepper flakes
1/2 ts Ground turmeric
1/2 ts Ground cardamom
1/2 ts Ground fennel
1/2 ts Cinnamon
1/4 ts Freshly ground pepper
Salt
Direction:
Dissolve tamarind paste in 1 cup water. Let stand 30
minutes. Strain. Boil potatoes until just tender. Cool
completely, then peel. Using wooden skewer, pierce each
potato in 4 places. Heat oil in heavy large skillet over
medium heat. Add onion and cook until crisp and lightly
browned, stirring frequently, about 10 minutes. Remove
from skillet. Add potatoes and brown well on all sides.
Remove from skillet. Pour off all but 1 tablespoon oil
from skillet. Add ginger and garlic and stir 1 minute.
Stir in pepper flakes and turmeric. Blend in 2
tablespoons water. Mix in onion. Add potatoes, tamarind
liquid and remaining 14 tablespoons water. Stir in
cardamom, fennel, cinnamon and pepper. Cover and simmer
until sauce has thickened slightly, about 15 minutes.
Season with salt.
*** For
Details about Ingredients , check your nearest Afghani
Store |
