Potato Curry With Tamarind - cooking recipe

Ingredients

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

Preparation

Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
Remove from heat and cool mixture, then finely grind in grinder or by hand.
Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
Drain.
Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
Should be with in seconds.
Add potatoes and turmeric and saute, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
While potatoes are simmering, whisk together boiling water and tamarind.
Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
Season with salt.
Discard bay leaves.