Tomato
Tamarind Potatoes…just what I needed to stop my craving for Jhal, Tok and
Churmur after this visit to Kolkata (if you don’t know what I am talking about,
you are lucky cause you don’t know what you are missing!!)…the trip which was
supposed to be three day break turned into ten day break with us cancelling and
rescheduling flights every alternate day!!!...trip to Kolkata is supposed to be
about family and spending time with them (my in-laws live there) but ends up
being about food, food and more food every single time...even if I tried I
cannot possibly list down all the stuff that we ate and of course even if
someone puts a gun to my head, I will not list down how much we ate!!!...as always
getting back into the kitchen after a vacation is really really really really
really tough for me…third day back and we are still ordering takeouts for lunch
and dinner…had to break the spell…I made this while waiting for lunch to be
delivered…real life starts from today L
Latpata Chatpata Aloo (Tomato Tamarind Potatoes)
Ingredients:
- Baby potatoes, 500 gms
- Cumin seeds, 1 tsp
- Packaged Tomato puree, 3-4 tbsp
- Fresh Ginger, paste, 1 heaped tbsp
- Coriander powder, 1 ½ tsp
- Red chili powder, 1 tsp
- Kashmiri red chili powder, 1 tsp
- Salt (to taste)
- Water, about ½ -3/4 cup
- Tamarind pulp, 2 tbsp or to taste
- Sugar, about 1 tsp
- Cooking oil, 3-4 tbsp
- Fresh Coriander, for garnishing
Instructions:
Wash
and scrub clean the potatoes. Boil with salt added and skin on till tender but
not mushy.
Peel
the skins and prick the potatoes with a toothpick.
Heat
half of the oil in a skillet and add in the potatoes. Toss around till the
outer layer goes crispy and bits of gold appear.Take out the potatoes and keep aside.
Heat
the remaining oil in the same skillet. Add in the cumin seeds and once they
start spluttering, lower the heat to minimum and add in the tomato puree. Be
prepared- lots of spluttering to happen the second you add tomato
puree...so be careful and cover the pan if need be.
Let the tomato puree cook for a minute and then add
in the ginger paste, coriander powder, red chili powder, Kashmiri red chili
powder. Mix well and cook till oil separates.
Add in the water, sugar, salt
(take into account that potatoes have already been boiled with salt added) and
tamarind pulp.
Let the mix come to a boil and then simmer till it reduces to about half the quantity. Taste and adjust seasonings.
Let the mix come to a boil and then simmer till it reduces to about half the quantity. Taste and adjust seasonings.
Add
in the potatoes and mix well so that the potatoes get well coated with the mix.
Cover and cook for about 5-7 minutes.
Remove cover, stir and increase the heat
to high to dry out almost all the water from the masala paste. Done!!
Serve
at room temperature (if you have the patience!!), garnished with lots of fresh
coriander.
yum! this looks tasty!
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