Tamarind Potatoes

Ingredients

 * 1 1/2 tb Tamarind paste
 * 2 c Water
 * 8 sm Boiling potatoes
 * 1/4 c Corn oil
 * 1 md Onion; thinly sliced
 * 2 ts Minced fresh ginger
 * 4 Garlic cloves; minced
 * 1/2 ts Dried red pepper flakes
 * 1/2 ts Ground turmeric
 * 1/2 ts Ground cardamom
 * 1/2 ts Ground fennel
 * 1/2 ts Cinnamon
 * 1/4 ts Freshly ground pepper
 * Salt

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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.
 * 4) Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.