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Nutrition: per serving

  • kcal196
  • fat1g
  • saturates0g
  • carbs42g
  • sugars15g
  • fibre3g
  • protein5g
  • salt0.1g
    low

Method

  • step 1

    To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.

  • step 2

    While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

Recipe from Good Food magazine, July 2012

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.4 out of 5.10 ratings

AnniSpanni

A star rating of 4 out of 5.

Easy to make in advance but was a little bit sweet for my liking. Would reduce sugar if I made it again, but not sure it'll be a family favourite.

Twinklebum99

A star rating of 4 out of 5.

Made this as a quick addition to tandoori chicken (also on here) and it very quick and tasty. Simple to make and very flavoursome

archana.baikadi

A star rating of 4 out of 5.

Very nice recipe. Very innovative.

Regards Archana http://hebbarskitchen.com/

poletta

A star rating of 5 out of 5.

Delicious!

EveryWitchWay avatar

EveryWitchWay

A star rating of 5 out of 5.

Had this at our Halloween party went down a treat !!!!!

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