Ginger-Potato Curry

(Baby Potatoes cooked in tangy Tamarind and fried Ginger gravy) 

Click Here for Original Recipe

Prep Time: 15 mins
Cooking Time: 20 mins
Serves: 3-4
Recipe Source: Rakesh Sethi of Mirch Masala

10-12 Baby Potatoes, cooked and peeled
¼ cup Ginger juliennes (Original recipe called for 1 cup)
½ tsp Turmeric Powder
1-1½ tsp Chilli Powder (preferably Kashmiri Chilli Powder)
1 lime size Tamarind Pulp
½ tsp Methi/Fenugreek, lightly roasted and powdered
1-2 tsp Brown Sugar/Jaggary (adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
1 tbsp Cashew Paste (Optional)
Salt to taste
Oil for deep frying

For Tempering:
1 tsp Mustard Seeds
2 Dry Red Chillies, broken
Few Curry Leaves
¼ tsp Hing Asafoetida
½ tbsp Kasoori Methi
1 tbsp Oil

Place tamarind pulp in ½ cup of hot water for around 10 minutes. Squeeze the pulp and collect the puree and discard the pulp.
Mix turmeric powder, red chilli powder, tamarind puree, salt to taste with ½ cup of water. This is the basic marinade for the potatoes. Prick cooked and peeled baby potatoes with fork and place then in the marinade. Mix them well and keep aside for around 15 minutes (Chef didn't marinade the potatoes and used it directly). After 15-20 minutes, separate the potatoes and the marinade.
Deep fry ginger juliennes in heated oil in a slow flame till they turn brown and crisp. Drain them on paper towel and keep aside.
Heat 1 tbsp oil in a pan and add mustard, red chillies, hing and curry leaves.
When mustard starts to pop and splutter, add marinade mixture carefully and mix well. Bring this mixture to a boil at medium flame.
Now add fried ginger, kasuri methi, brown sugar/jaggery, cashew paste and mix well. Cook for further 5 minutes stirring occasionally.
Add baby potatoes and methi powder and cook over a low flame for 10-12 minutes till all the flavours blend well.
Serve hot garnished with coriander leaves with rice or roties.

Labels: Baby Potato, Currys, Ginger, Potato, Tamarind