Thursday, July 13, 2006

Potatoes in Chile-Tamarind Sauce, Chana Masala, Yellow Beets and Coconut, Spicy Okra

Dinner 7/13

Potatoes in Chile-Tamarind Sauce
(recipe below)

Chana Masala
(chickpeas, onion, garlic, tamarind, cumin seed, ginger, jalapeno, cumin, corriander, turmeric, salt, tomatoes, garam masala)

Yellow Beets and Coconut
(recipe from Maya Kaimal's great book "Savoring the Spice Coast of India")

Spicy Okra
(okra, tomato, red pepper, cumin, corriander, turmeric)

I had some extra time to make dinner, and wanted to try out some new recipes -- and it's odd to make Indian food during the week without Liz ;)

Potatoes in Chile-Tamarind Sauce

1 lb yukon potatoes cut in quarters
1 oz whole dried red chile
1 tsp cumin seed
4 garlic cloves, chopped
6 tbs. vegetable oil
4 tbs. thick tamarind paste
2 tbs. tomato paste
4 curry leaves
1 tsp. agave (or sugar)
1/4 tsp. asafoetida
cilantro (for garnish)

Boil the potatoes until just barely cooked through (especially important when using the yukon potatoes, because you don't want them to fall apart later). Drain and let cool.

For the tamrind paste, soak a good-sized chunk of tamarind for 20 minutes in hot water and then push it through a strainer to get the required paste. Or, if you can find it, use tamrind paste in a jar.

Grind the red pepper, cumin seeds and garlic together in a mortar and pestle (or food processor) to make a paste.

In a pan large enough to hold the potatoes in one layer, heat the oil and fry the paste, tamrind juice, tomato paste, curry leaves, agave (or sugar) asafoetida and salt until the oil has separated from the spice paste again.

Add the potatoes, stir to coat. Reduce heat to low, cover and simmer for 5 minutes. Garnish with the cilantro.

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