Spicy and tangy lal batata

Ingredients 

25 pieces -Dried Kashmiri chilies

2-3 cloves of garlic

1 tbsp of cumin seeds

2 tsp of tamarind paste

10-15 curry leaves

5-6 Boiled potatoes peeled and cut into 1 inch cubes

 

Procedure to make the red paste 

1.     De seed the kashmiri chilies and place them in a pot of boiling water, boil them till they become soft. (or you can soak the chilies in warm water for 3-4 hours)

2.     Once the chilies are soft wash them in cold water to avoid discoloration

3.     In a blender add the chilies from above step add 2-3 cloves of garlic,1tbsp of cumin seeds and 2 tsp of tamarind paste and make a smooth paste ( add water if needed) 

 

Procedure to make potatoes

1.     In a pot add oil and add curry leaves once the oil is heated

2.     Add the red chilly paste from the above procedure and cook for 1 min ( get rid of raw garlic flavor)

3.     Add boiled potatoes which have been cut into cubes to the above step and add salt to taste

4.     Garnish with fresh coriander.

 

 Note: the red chili paste stores well in the fridge for months, so you can make this paste ahead of time