Tamarind Potatoes

Tamarind Potatoes Recipe - Afghan Vegetarian Food

Region / culture: Afghanistan | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Tamarind Potatoes is a flavorful and aromatic dish that combines the tangy taste of tamarind with the earthy flavors of potatoes. This dish is perfect for those who enjoy a balance of sweet, sour, and spicy flavors in their meals.

History

Tamarind Potatoes is a traditional Indian dish that has been enjoyed for generations. Tamarind, a tropical fruit that is commonly used in Indian cuisine, adds a unique and tangy flavor to the dish. Potatoes are a staple ingredient in Indian cooking and are often used in a variety of dishes.

Ingredients

1.5 tbsp tamarind paste
2 cups water
8 small boiling potatoes
0.25 cup corn oil
1 medium onion, thinly sliced
2 tsp minced fresh ginger
4 garlic cloves, minced
0.5 tsp dried red pepper flakes
0.5 tsp ground turmeric
0.5 tsp ground cardamom
0.5 tsp ground fennel
0.5 tsp cinnamon
0.25 tsp freshly ground pepper
salt

How to prepare

Dissolve tamarind paste in 1 cup of water. Let it stand for 30 minutes, then strain it. Boil the potatoes until they are just tender. Let them cool completely and then peel them. Using a wooden skewer, pierce each potato in 4 places.
Heat oil in a heavy large skillet over medium heat. Add the onion and cook until it becomes crisp and lightly browned, stirring frequently for about 10 minutes. Remove the onion from the skillet.
Add the potatoes and brown them well on all sides. Remove them from the skillet. Pour off all but 1 tbsp of oil from the skillet. Add ginger and garlic and stir for 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tbsp of water. Mix in the onion. Add the potatoes, tamarind liquid, and the remaining 14 tbsp of water. Stir in cardamom, fennel, cinnamon, and pepper.
Cover and simmer until the sauce has slightly thickened, about 15 minutes. Season with salt.

Variations

Add vegetables such as bell peppers or peas for added texture and flavor.
Substitute the potatoes with sweet potatoes for a twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to boil the potatoes until they are just tender, as overcooking them can make them mushy.

- Browning the potatoes before adding them to the sauce helps to enhance their flavor and texture.

- Adjust the amount of red pepper flakes according to your spice preference.

- Be sure to season the dish with salt to bring out the flavors of the other ingredients.

Serving Suggestions

Serve Tamarind Potatoes with steamed rice or naan bread for a complete meal.

Cooking Techniques

Boiling the potatoes before browning them helps to ensure they are cooked through and tender.

- Simmering the potatoes in the tamarind sauce allows the flavors to meld together.

Ingredient Substitutions

Use lemon juice as a substitute for tamarind paste if needed.

- Substitute vegetable oil for corn oil if desired.

Make Ahead Tips

You can prepare the tamarind sauce ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or chopped nuts for added texture and color.

Pairing Recommendations

Pair Tamarind Potatoes with a side of cucumber raita or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

220 per serving

Carbohydrates

30g per serving

Fats

10g per serving

Proteins

3g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin B6, and Potassium.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Tamarind Potatoes is a nutritious dish that is low in calories and high in essential vitamins and minerals.

Summary

Tamarind Potatoes is a delicious and nutritious dish that is perfect for a weeknight dinner or special occasion. With its unique blend of flavors and simple preparation, this dish is sure to become a favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I was visiting my dear friend Maria, who had just returned from a trip to India. She had brought back all sorts of spices and ingredients, and she was eager to share her culinary adventures with me. As we sat in her cozy kitchen, she pulled out a faded recipe card and handed it to me with a mischievous smile.

"Here, try making these Tamarind Potatoes," she said. "They're a traditional dish from South India, and they're absolutely delicious."

I studied the recipe card, taking in the list of ingredients and the detailed instructions. Tamarind, potatoes, mustard seeds, curry leaves... it all sounded so exotic and intriguing. I had never tasted anything quite like it before, but I was eager to give it a try.

Maria guided me through the process, showing me how to soak the tamarind pulp in water to extract its tangy flavor, how to fry the mustard seeds until they popped and released their aroma, and how to simmer the potatoes until they were tender and coated in a thick, spicy sauce. The kitchen filled with the fragrant scent of cumin and coriander, and my mouth watered in anticipation.

As we sat down to eat, I took my first bite of the Tamarind Potatoes. The flavors exploded on my tongue - tangy, spicy, and incredibly satisfying. I was hooked from that moment on.

Over the years, I made the Tamarind Potatoes countless times, tweaking the recipe here and there to suit my taste. I added more garlic for a deeper flavor, a pinch of sugar to balance out the acidity of the tamarind, and a handful of fresh cilantro for a burst of freshness. Each time I made it, I felt a deep sense of connection to Maria and the culinary traditions she had introduced me to.

As I grew older, I continued to seek out new recipes and techniques, always eager to expand my culinary repertoire. I learned how to make fragrant biryanis from my neighbor Mrs. Patel, spicy curries from my cousin Anjali, and delicate sweets from my aunt Rosa. Each dish told a story, a tale of family, tradition, and love.

One day, I decided to enter a cooking competition at the local fair. I knew that I wanted to showcase the Tamarind Potatoes, a dish that had become my signature. I spent weeks perfecting the recipe, experimenting with different spice blends and cooking methods until I had created a truly unforgettable dish.

The day of the competition arrived, and I nervously presented my Tamarind Potatoes to the judges. As they took their first bite, their eyes widened in surprise and delight. They praised the bold flavors, the perfect balance of sweet and sour, the tender potatoes that melted in their mouths. I beamed with pride, knowing that I had captured the essence of South Indian cuisine in a single dish.

To my amazement, I won first place in the competition. My Tamarind Potatoes had impressed even the most discerning palates, and I was flooded with requests for the recipe. I happily shared it with everyone, knowing that it would bring joy and flavor to their tables.

And so, the recipe for Tamarind Potatoes became a treasured part of my culinary legacy. It was a dish that had brought me closer to my friends, my family, and my heritage. It was a dish that told a story, a tale of discovery, creativity, and love. And every time I made it, I felt a deep sense of gratitude for all the people who had shared their recipes with me, shaping me into the cook I had become.