Potato Curry With Panch Phoron
Note: Leftover cumin chile powder can be kept in an airtight container at room temperature up to 3 months. *Adapted from theepicentre.com
Total Steps
4
Ingredients
13
Tools Needed
7
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http://www.michellesrecipeplace.com/?p=3394Ingredients
- 3 chiles dried hot red (about 3 inches long), stems removed
- 1 tablespoon cumin seeds
- 1 pound medium boiling potatoes (about 5), scrubbed well
- 3 tablespoons vegetable oil
- 2 leaves bay
- 3/4 teaspoon panch phoron (Bengali spice mix)
- 1/8 teaspoon asafetida powder
- 1/2 teaspoon ground turmeric
- 1 cup water
- 1/4 cup boiling water
- 1 1/2 teaspoons tamarind concentrate
- 1/2 teaspoon salt
- 2 teaspoons cumin chile powder
Instructions
Step 1
Toast chiles and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker. Remove from heat, cool mixture, then finely grind in a grinder.
Step 2
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. Drain. Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
Step 3
Heat oil in a wok over moderately high heat until hot but not smoking. Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute. 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.
Step 4
While potatoes are simmering, whisk together boiling water and tamarind. Add salt, 2 teaspoons cumin chile powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened. Season with salt. Discard bay leaves.