Tamarind and dates are often associated with Middle Eastern cooking but both are also used in Indian recipes. This recipe is based on the Punjabi dish ‘Aloo Gobi’ or potato and cauliflower curry. Here, I’ve used purple potatoes instead of white potatoes, but you could use either. Apart from adding dramatic colour to the dish, I think the earthy taste of purple potato works well with the sweet and sour taste of the dates and tamarind. You can serve this as a side dish or as a main. If I’m serving this as a main course I usually add a poached or fried egg on top. —morning glory
2 as a side or 1 as a main
medium onion, chopped
grated fresh ginger
ghee or vegetable oil
kalonji seeds (nigella)
baby plum tomatoes
plump medjool dates, finely chopped
3 -4 tablespoons
1 - 2
Hot green chillies (I used a small scotch bonnet)
salt to taste
In This Recipe
Bake the potato(es) in the oven. Allow to cool and peel off the skin. Baking them whole helps preserve the flavour and colour.
Heat the ghee or oil in a frying pan or wok which can be covered with a lid. Add the chopped onion and fry over a medium-low heat until golden but not caramelised
Stir in the garlic and ginger and cook for a few more minutes. Add the cumin and kalonji seeds and then the turmeric.
Add the cauliflower florets and turn them in the pan until they take on a yellow colour.
Add the tamarind paste and the dates and stir to combine. Add 3 - 4 tbsp of water and cover the pan.
Keep the heat medium low and cook until the cauliflower is just tender.Stir occasionally to prevent sticking and adding a little more water if required. Taste the sauce and add salt as required.
Add the tomatoes cut in halves or quarters and the chilli, chopped or cut into slivers. Cook until the tomatoes have softened slightly.
Cut the potato into pieces approximately the size of the cauliflower florets and add to the pan to heat through.