Lal Aloo

• 15 fingerling potatoes or small
• 5 dried red chili peppers
• 1 teaspoon cumin seeds
• 3 tablespoons canola oil
• 7 cloves garlic crushed
• 1/3 cup tamarind paste 3.5 oz of tamarind
• 1 teaspoon salt
• 20 curry leaves
• 1/4 cup cilantro chopped

1. Cook the whole potatoes in salted boiling water for 10 minutes. Peel them when they are done, but keep them whole.
2. In the meanwhile, soak the dried chili peppers in water to soften.
3. In a large frying pan, dry roast the cumin seeds until aromatic. Remove from the heat and grind to a rough powder.
4. In the same large frying pan, heat 2 Tbs oil over a high flame. Fry the crushed garlic in 2 Tbs canola oil until golden. Grind garlic with tamarind, the soaked red chilis and 1 tsp salt in a food processor to make a paste. Set this paste aside.
5. In the same frying pan, heat 1 Tbs of canola oil over high heat. Add in the roasted cumin powder and curry leaves. Then add the paste and toss the potatoes until coated with the spice mixture. Lower the heat and stir for 5 minutes.
6. Garnish with cilantro. Serve warm with roti.

potatoes, red chili peppers, cumin seeds, canola oil, garlic, tamarind paste, salt, curry, cilantro

Taken from www.yummly.com/recipe/Lal-Aloo-1253932 (may not work)