Potato Curry With Tamarind

• dried hot red chilies, stems removed (about 3 inches long)↗3
• cumin seed↗1 tablespoon
• lb medium boiling potato, scrubbed well (about 5)1 lb
• vegetable oil↗3 tablespoons
• bay leaf↗1
• curry powder↗1 teaspoon
• ground turmeric↗1⁄2 teaspoon
• water, plus↗1 cup
• boiling water1⁄4 cup
• tamarind paste1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.

2. 2

   Remove from heat and cool mixture, then finely grind in grinder or by hand.

3. 3

   Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.

4. 4

   Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.

5. 5

   Drain.

6. 6

   Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.

7. 7

   Heat oil in frying pan or wok over moderately high heat until hot but not smoking.

8. 8

   Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.

9. 9

   Should be with in seconds.

10. 10

    Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes.

11. 11

    Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.

12. 12

    While potatoes are simmering, whisk together boiling water and tamarind.

13. 13

    Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.

14. 14

    Season with salt.

15. 15

    Discard bay leaves.