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Daum Aloo (spiced Potatoes In Tamarind Sauce)

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CATEGORY CUISINE TAG YIELD
Vegetables India, Vegetables 4 Servings

INGREDIENTS

1 1/2 T Tamarind paste
2 c Water
8 Boiling potatoes
1/4 c Corn oil
1 Onion, thinly sliced
2 t Minced fresh ginger
4 Garlic cloves, minced
1/2 t Dried red pepper flakes
1/2 t Ground turmeric
1/2 t Ground cardamom
1/2 t Ground fennel
1/2 t Cinnamon
1/4 t Freshly ground pepper
Salt

INSTRUCTIONS

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.  Source: Bon Appetit - April 1986 * Typed
for you by Karen Mintzias  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 1.7mg
Sodium: 188.6mg
Potassium: 1510mg
Carbohydrates: 64.1g
Fiber: 8.5g
Sugar: 3.9g
Protein: 7.5g


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