Get ready to tantalize your taste buds with a dish that perfectly balances tangy and spicy flavors—Spiced Potatoes in Tamarind Sauce, or Daum Aloo! This Indian classic is not just a side dish; it's an explosion of taste that will elevate any meal. With just a handful of ingredients and a little bit of time, you can whip up a culinary masterpiece that will leave your family and friends begging for more. Ready to impress? Dive into this easy-to-follow recipe and discover the magic of tamarind and spices!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g potatoes, peeled and cubed
- 2 tablespoons tamarind paste
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric powder
- 2 green chilies, slit
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Wash and peel the potatoes, then cut them into uniform 1-inch cubes to ensure even cooking.
- Heat vegetable oil in a large skillet or kadai over medium heat. Add cumin seeds and mustard seeds, allowing them to splutter and release their aromatic oils for about 30 seconds.
- Add the cubed potatoes to the hot oil, stirring to coat them evenly with the toasted seeds. Sprinkle turmeric powder and salt over the potatoes, mixing thoroughly to distribute the spices.
- Cook the potatoes on medium-high heat, stirring occasionally to prevent sticking. Allow them to develop a golden-brown crispy exterior, which should take approximately 15-18 minutes.
- While potatoes are cooking, prepare the tamarind sauce by mixing tamarind paste with a little water to create a smooth, slightly thick consistency.
- Add the slit green chilies to the potatoes, continuing to cook until the potatoes are tender and can be easily pierced with a fork.
- Pour the tamarind sauce over the potatoes, reducing heat to low. Gently stir to coat the potatoes, allowing the sauce to slightly caramelize and thicken for 3-4 minutes.
- Taste and adjust seasoning, adding more salt or tamarind paste if needed for balanced flavor.
- Remove from heat and transfer to a serving dish. Garnish generously with freshly chopped cilantro leaves.
- Serve hot as a side dish with rice, roti, or as part of a traditional Indian meal.
Tips
- Uniform Cutting: Ensure your potatoes are cut into uniform 1-inch cubes to promote even cooking and avoid any undercooked or overcooked pieces.
- Aromatics First: Let the cumin and mustard seeds splutter in the oil before adding the potatoes; this step releases their essential oils and enhances the overall flavor of the dish.
- Crispy Texture: Stir the potatoes occasionally while cooking to develop a golden-brown, crispy exterior that adds a delightful texture to the dish.
- Tamarind Consistency: When mixing the tamarind paste with water, aim for a smooth, slightly thick consistency that will cling to the potatoes without making them soggy.
- Taste as You Go: Adjust the seasoning as needed. If you prefer a tangier taste, don’t hesitate to add a bit more tamarind paste to the sauce.
- Garnish Generously: Fresh cilantro not only adds a pop of color but also enhances the dish's flavor, so don’t skimp on the garnish!
- Serving Suggestions: Serve these spiced potatoes hot alongside rice, roti, or as part of a larger Indian feast for a truly authentic experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
