This recipe for fried tamarind potatoes looks pretty amazing. Spicy, pungent, all around sweet and warming. I'm not sure how well it will work with gluten free soy sauce, but that should be the only adjustment I make.
NYT Cooking: Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors.