Ingredients
-
3/4
-
1 1/4 - 1 1/2
-
6
-
3/4 - 1
-
1
-
1/2
-
1/2
-
1
-
1 1/2
-
1/2
-
-
-
-
-
Directions
Gari (tamarind Vegetable Vindaloo),Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.,Recently I purchased a small package of tamarind paste from our local Indian foods store. I decided to make tamarind syrup from this to use for making drinks and adding to recipes. I was so pleased with the results I began to search for an Indian recipe to try it out. I’ve been a big fan of vindaloos for many years so I thought I’d try this out. I did add a few things not called for in the recipe (mostly things I had in the fridge I wanted to use before they spoiled), chicken breast strips, hing leaf, mint leaf. I also increased the tamarind to 2 tbsp. syrup. The rest I followed the recipe to the letter. I served this with some brown basmati rice. This was absolutely delicious. We like it so much we had seconds (something my partner rarely does). I put a tbsp. of the syrup in a glass, added water and a few ice cubes and stirred. Easy drink that was the perfect accompaniment for this dish. This the first time used fenugreek and cardamom seed whole. That really enhanced the flavor experience of this dish. It was like discovering new and subtly different tastes in each bite. We both like cardamom a lot so this was a delightful flavor experience!,This was all right, but for me, the spice combination needs some work. The cardamom (which I did measure) is too strong, and the flavors overall seem too sharp. I left the dish in the refrigerator overnight, hoping it would mellow. It seems to have mellowed a little, but not enough for my taste. I think I will add coconut milk to the remainder to smooth things out. Nonetheless, it was an interesting experience, for which I thank you.
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Steps
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1
Done
|
Bring a Large Pot of Water to a Boil. |
|
2
Done
|
Heat the Oil in a Large, Deep Skillet, Add the Onion and Garlic, and Lower the Heat to Medium. |
|
3
Done
|
Fry at Medium-High Heat Until the Onion Starts to Brown (about 10 Minutes). |
|
4
Done
|
Set Aside, Off the Heat. |
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5
Done
|
Drop the Potatoes in the Boiling Water and Boil 10 Minutes. |
|
6
Done
|
Drain and Set Aside. |
|
7
Done
|
Slice the Vegetables About 1/2 Inch Thick. |
|
8
Done
|
Place the Skillet With the Onion Back on Low Heat and Add Paprika, Turmeric, Fenugreek, Ginger, Salt, and Green Chiles. |
|
9
Done
|
Reheat Until Sizzling a Bit and Add 2/3 C Water. |
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10
Done
|
Stir in the Vegetables (except the Peas) and the Potatoes. |
