Baby Potatoes In Tamarind Sauce Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Drain and set aside.
• STEP 2.In a pan, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and chopped onions. Saute until the onions turn golden brown.
• STEP 3.Add tamarind pulp, jaggery, red chili powder, turmeric powder, and salt. Mix well and cook for a few minutes until the sauce thickens.
• STEP 4.Add the boiled baby potatoes to the sauce and mix gently to coat them evenly. Cook for another 5 minutes, allowing the flavors to blend together.
• STEP 5.Garnish with fresh coriander leaves and serve hot as a side dish or with rice or bread.

Cooking Tips

• You can adjust the sweetness and tanginess of the sauce by adding more or less jaggery and tamarind pulp.
• If you prefer a spicier dish, you can add more red chili powder or green chilies.
• To save time, you can boil the baby potatoes in advance and store them in the refrigerator until ready to use.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the baby potatoes in tamarind sauce as a side dish with roti, naan, or rice.