Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Tamarind paste
2 c Water
8 sm 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

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.

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