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1
Toast chilies and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute.
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2
Remove from heat and cool mixture, then finely grind in grinder or by hand.
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3
Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan.
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4
Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes.
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5
Drain.
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6
Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.
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7
Heat oil in frying pan or wok over moderately high heat until hot but not smoking.
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8
Add bay leaf, cumin/chilies and curry powder and cook,stirring frequently till you smell the spices.
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9
Should be with in seconds.
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10
Add potatoes and turmeric and saute, stirring, until potatoes are pale golden brown, 3 to 5 minutes.
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11
Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.
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12
While potatoes are simmering, whisk together boiling water and tamarind.
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13
Add salt and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes.
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14
Season with salt.
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15
Discard bay leaves.
