Tamarind Potatoes Afghani Style Recipes

ROASTED NEW POTATOES WITH GARLIC AND TAMARIND

Steps:

• Heat oven to 425 degrees and place a rack in the top third of the oven.
• Scrub the potatoes under running water to remove any grit or dirt. Slice the potatoes in half lengthwise and place them in a medium saucepan. Fill the saucepan with enough water to cover them by 1 inch. Stir in 1 teaspoon salt and bring the water to a boil over medium-high heat. Boil for another 6 minutes until easily pierced with a sharp knife but still firm.
• Drain the water and place the potatoes in a large mixing bowl. Season with salt. Drizzle the oil and sprinkle the cumin over the potatoes, and toss to coat well. In a roasting pan or baking sheet lined with aluminum foil, spread the potatoes out, cut-side up. Roast on the upper rack of the oven, flipping halfway through roasting, until they turn golden brown and crispy, about 35 minutes.
• As the potatoes cook, mix the butter and garlic in a small bowl. Two or three minutes before the potatoes are done, pour the butter-garlic mixture over the potatoes and turn off the oven. Return the pan to the oven to cook in the residual heat for 2 to 3 minutes, being careful not to let the garlic burn. Remove the pan from the oven, and transfer the potatoes to a serving bowl.
• In a small bowl, mix the tamarind paste, date syrup and lime juice. When ready to serve, pour the mixture over the potatoes and toss to coat well. Top with the shallots, scallions, cilantro and green chile, if using. Serve warm.

POTATO CURRY WITH TAMARIND

Steps:

• Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
• Remove from heat and cool mixture, then finely grind in grinder or by hand.
• Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
• Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
• Drain.
• Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
• Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
• Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
• Should be with in seconds.
• Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
• Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
• While potatoes are simmering, whisk together boiling water and tamarind.
• Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
• Season with salt.
• Discard bay leaves.

NEW POTATO & TAMARIND SALAD

Steps:

• To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
• While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

TAMARIND POTATOES AFGHANI-STYLE

Steps:

• *Note: I used tamarind syrup instead of paste in this recipe. Two tablespoons tamarind syrup was stirred into 1/2 cup water. You don't need to let the mixture stand or drain it. If using tamarind paste, follow directions in Step #2:.
• Dissolve tamarind paste in 1/2 cup water. Let stand 30 minutes. Strain.
• Cut potatoes into 1/2" slices.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add potatoes and cook until crisp and brown on both sides, stirring frequently, about 10 minutes. Remove from skillet and set aside.
• Heat up another 1 tablespoon of oil over medium heat. Add ginger and garlic and cook 1 minute.
• Stir in cayenne pepper or pepper flakes, turmeric, cardamom, fennel, cinnamon and black pepper. Cook until fragrant; about 1-2 minutes.
• Add potatoes back to the skillet; stir gently to incorporate the spices and pour in the tamarind liquid. Arrange the crispy onions on top but do not stir into the mixture.
• Cover, bring to boil, the reduce heat and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.
• If desired, garnish top of potatoes with fresh cilantro and a dollop of thick yogurt.