How to make Baby Potatoes in Tamarind Sauce Recipe - Baby potatoes cooked in a tangy tamarind sauce.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Baby potatoes ( बेबी आलू ) , Tamarind pulp ( इमली का पल्प )

Cuisine : Fusion

Course : Salads

Baby Potatoes in Tamarind Sauce

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Baby Potatoes in Tamarind Sauce checkout Potato and Onion Salad with Spinach . You can also find more Salads recipes like Dalia Salad, Khamang Kakdi, Grilled Goat Cheese Salad , Bean Sprout & Veg Salad. Or try out these recipes from Fusion Cuisine like Boondi Laddoo Parantha, Crispy Paneer Papad Sandwich, Spicy Cheese Crackers, Healthy Burger.

Baby Potatoes in Tamarind Sauce Recipe Card

Baby Potatoes in Tamarind Sauce

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Baby Potatoes in Tamarind Sauce

  • Baby potatoes 500 grams

  • Tamarind pulp 3 tablespoons

  • Oil 2 tablespoons

  • Sugar 1 tablespoon

  • Cumin powder 1 tablespoon

  • Ginger chopped 1 tablespoon

  • Yogurt 3 tablespoons

  • Fresh coriander leaves chopped 4 tablespoons

  • Peanuts roasted and crushed 2 tablespoons


Step 1

Heat oil in a non-stick pan, add potatoes and sauté till golden and crisp. Remove from heat and set aside.

Step 2

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.

Step 3

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.

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