Heat oil in a non-stick pan, add potatoes and sauté till golden and crisp. Remove from heat and set aside.
To make the dressing, put the tamarind pulp in a small non-stick pan, add one fourth cup of boiling water, sugar, cumin powder and ginger. Mix well and simmer, for about four to five minutes or till thick.
Transfer baby potatoes into a bowl, add the dressing and stir gently. Drizzle yogurt over them. Garnish with coriander leaves and crushed peanuts and serve warm.