Soak
the tamarind in hot water for about 20 minutes. Work the
pulp loose with fingers and strain through a sieve. Press
down with the back of a spoon to squeeze all pulp. Set
aside.
Boil
the potatoes in salted water till tender and peel when cool.
Roast the Kashmiri chillies in an oven or a skillet. Remove
the stalk and seeds, crush the chillies coarsely and mix
with the garlic paste and ground cumin seeds.
In a
pan heat the oil until smoking hot, put in the curry patta
then add the garlic, chilli and cumin paste. Immediately
turn off the stove.
