Spicy Vegetarian Curry (Masaledar Sabzi)

Recipe Ingredients

4		Potatoes - (peeled), coarsely (large) chopped
		Salt
1/4 teaspoon	1.3ml	Turmeric
3 teaspoons	15ml	Tomatoes - (blanched, skinned & (medium) mashed)
1/2 cup	118ml	Tamarind water - see note
2 tablespoons	30ml	Dark brown sugar
		For The Masala
3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Fresh ginger root - (1 inch)
1		Garlic - (to 2), pressed
2 teaspoons	10ml	Chili powder
2 tablespoons	30ml	Shredded coconut
1 teaspoon	5ml	Cumin seeds
1 tablespoon	15ml	Sesame seeds
1 tablespoon	15ml	Poppy seeds

Recipe Instructions

First make the masala. Heat the oil in a saucepan over medium-low heat. When hot, add the onion and cook, stirring occasionally, until it softens. Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3 to 4 minutes, until the mixture becomes reddish. Add the potatoes and cook over medium heat, stirring frequently, for 3 to 4 minutes. Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked. Add the tomatoes, tamarind water, and sugar. Boil until the sugar dissolves. Serve with plain boiled rice. Note: To make tamarind water, soak a small lump of tamarind in warm water for 15 to 20 minutes. Squeeze the tamarind with your fingers, then strain off the tamarind water.

Source:
Ismail Merchant's Indian Cuisine

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