Dum Aloo

Ingredients

 * 1½ tbsp tamarind paste
 * 2 cup water
 * 8 small boiling potatoes
 * ¼ cup corn oil
 * 1 medium onion; thinly sliced
 * 2 tsp minced fresh ginger
 * 4 garlic cloves; minced
 * ½ tsp dried red pepper flakes
 * ½ tsp ground turmeric
 * ½ tsp ground cardamom
 * ½ tsp ground fennel
 * ½ tsp cinnamon
 * ¼ tsp freshly ground pepper
 * salt

Directions

 * 1) Dissolve tamarind paste in 1 cup water.
 * 2) Let stand 30 minutes.
 * 3) Strain.
 * 4) Boil potatoes until just tender.
 * 5) Cool completely, then peel.
 * 6) Using wooden skewer, pierce each potato in 4 places.
 * 7) Heat oil in heavy large skillet over medium heat.
 * 8) Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.
 * 9) Remove from skillet.
 * 10) Add potatoes and brown well on all sides.
 * 11) Remove from skillet.
 * 12) Pour off all but 1 tablespoon oil from skillet.
 * 13) Add ginger and garlic and stir 1 minute.
 * 14) Stir in pepper flakes and turmeric.
 * 15) Blend in 2 tablespoons water.
 * 16) Mix in onion.
 * 17) Add potatoes, tamarind liquid and remaining 14 tablespoons water.
 * 18) Stir in cardamom, fennel, cinnamon and pepper.
 * 19) Cover and simmer until sauce has thickened slightly, about 15 minutes.
 * 20) Season with salt.