This Gujarati-style potatoes recipe will tease your taste buds in a roller-coaster ride. Why I said that? You’ll get all sort of tangy-spicy-aromatic punch in this dish. It’s interesting and wonderful. For me that is. ;) This is yet another recipe from the cookbook ‘Cooking with Asian Roots’.
Gujarat is a state in Western India and its populations is mostly vegetarian. Source from cookbook.
Meanwhile mix tamarind pulp with water. Let it sit for awhile, then mix well and strained. Place tamarind pulp juice aside. I followed the recipe and put all 100g tamarind pulp which has been made into juice into the cooking. As a result the dish became too tangy. So I would advise use half of it (50g).
Add remaining ingredients (cubed potatoes, ground turmeric, chili powder and tamarind pulp juice) and cook over medium heat. Stir occasionally until potatoes have absorbed all the liquid. I added more chili powder because I like spicy food.
Adjust seasoning to taste (I didn’t add any salt) if necessary, then dish out and garnish with chopped coriander leaves and serve.
Gujarati-Style Spicy Potatoes
Adapted from Cooking with Asian Roots
2 tablespoons cooking oil
1 large onions, peeled and finely chopped
4 cloves garlic, peeled and minced
2cm knob ginger, peeled and minced
2 green/red chilies, sliced
50g tamarind pulp, mixed with 250ml water and strained (actual recipe require 100g but I find it too tangy)
600g potatoes, boiled until cooked, then peeled and cubed
1 teaspoon ground turmeric
1 1/2 teaspoons chili powder (I added additional 1 1/2 teaspoons for added spiciness)
1 1/2 teaspoons salt (I omitted the salt when I cook mine)
few stalks of coriander leaves, coarsely chopped
2 cinnamon sticks
5 cardamom pods
1 teaspoon fennel seeds
1. Heat oil and fry whole spices until aromatic, then add onion, garlic, ginger and chilies. Saute until onion turns light brown.
2. Add all remaining ingredients and cook over medium heat, stirring occasionally, until potatoes have absorbed all the liquid.
3. Adjust seasoning to taste, if necessary, then dish out and serve. Garnish with coarsely chopped coriander leaves.