This is a recipe I adapted from Neelam Batra's 1,000 Indian Recipes. It's fairly simple, and tastes great! It's a little sour/tangy which I really like. It tasted even better the next day, cold from the refrigerator.
- 1.5 tablespoons tamarind paste (the book called for 3 -4 tablespoons, but I reduced)
- 1 teaspoon chaat masala
- 1 pound white potatoes ( I used russet)
- 1/2 pound sweet potatoes
- 2 to 3 tablespoons vegetable oil
- 1 cup frozen peas, thawed
- salt, to taste
- 1/2 teaspoon cayenne pepper
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped spring onions
1. Cover the potatoes with salted water in a large pot. Bring to a boil and cook until tender. Drain and let cool, then peel. Cut each white potato into large squares, about 2 inch size. Cut each sweet potato into thick rounds.
2. In a large skillet, heat oil over medium-high heat and cook the potatoes (both varieties) until golden brown on all sides. Transfer to a plate.
3. Add the peas to the same skillet and cook until barely golden, 4 minutes.
4. Mix the potatoes (both varieties) into the peas. Add the tamarind paste, salt, cayenne and chaat masala and cook, turning a few times, about 2 minutes. Transfer to a serving plate and top with cilantro and spring onions. Serve.
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