Baby potato in tamarind sauce: (Zero oil)

Potato chat5

About:

Look at these freaking potatoes. You take baby potatoes, you boil them, then cook them in a sweet and tangy tamarind and dates sauce. Then you drizzle them with some green chutney/ dressing that will rock your world.

These potatoes are wicked good and wildly addictive. Lets see how many servings you can have in a go.

Health benefits of potatoes:

Boiled potatoes are naturally rich in vitamins, minerals, low in calories and fat and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening. If you add butter or sour cream to potatoes, you increase the numbers of calories and fat grams significantly, so if you are trying to lose weight, season them with herbs or low-calorie condiments.

Yields- 2-3 servings
Preparation time-15-20 minutes
Cooking time-15 minutes

Ingredients:

  • Baby Red potatoes- 500 gms
  • Salt- to taste

For tamarind sauce:

  • Tamarind- a small lemon size
  • Dates- 8-10 (seeded and roughly chopped)
  • Chilli powder-1tsp
  • Ground cumin -1tsp
  • Black salt-1/4tsp (can substitute with table salt)

For serving:

  • Finely chopped onion
  • Finely chopped cilantro
  • Sev- Optional
  • Green chutney

 Mint sauce final

Procedure:

  • Soak tamarind and dates in Β½ cup of hot water for 20-30 minutes.
  • After soaking time place them in a blender with cumin powder, chilli powder, black salt and ground to smooth paste and set aside.
  • Wash and scrub clean the potatoes.

Potato chat1

  • Boil the potatoes in salt water with the skin on it until tender but not mushy.
  • Once potatoes are cooked peel the skin (I love to retain the skin) and prick potatoes with toothpick.
  • Add ground tamarind paste in a pan and cook on a low flame for 4-5minutes or until thickens a bit.
  • Now add potatoes, salt (if required) mix well and simmer for 8-10minutes or until the potatoes are coated well with the sauce, stirring occasionally.
  • (Adjust the taste of the spice, salt and tanginess as per the taste)
  • When the potatoes are coated well in sauce- turn off the heat

For serving:

  • Transfer on to the serving plate, top it with a small spoon full of green chutney, drizzle some onion, fresh coriander and Sev

Potato chat3

 

Enjoy !!!

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on May 16, 2015, in Indian, Starters. Bookmark the permalink. 42 Comments.

  1. Is there a good substitute for tamarind that might give kind of the same flavor? These look delish!

    Like

  2. Delicious recipe Chitra. Is there a reason the potatoes need to be peeled? Can you leave the peel on? Either way it sounds wonderful!

    Liked by 1 person

    • Hi Suzanne, hope you doing good… Howz Nando. ? You can cook either wise. Skin has more nutrients so does the flesh. So retaining skin helps to get more nutrients in a go….

      Like

      • chaitralakshmi

        Also, skin has lots of fibre in it. So all the carbs you gain from potato flesh will be burnt and made neutral and healthy by the peel πŸ™‚ Amazing recipe! I substituted dates with honey and brown sugar and came out good πŸ™‚

        Like

      • Thanks Chaitra for your feedback and glad the recipe turned out well for you…Look forward to your continued support

        Like

  3. Chitra,

    I just love your description of this dish! You are such a hoot! They look positively yummy.

    Liked by 1 person

  4. Looks great Chitra!!

    Liked by 1 person

  5. looks pretty interesting…vw

    Liked by 1 person

  6. Reblogged this on Chef Ceaser.

    Like

  7. krish recipes

    Looks Delicious Chitra….. A nice tangy chat for the rainy evenings

    Liked by 1 person

  8. Your dishes always look so good

    Liked by 1 person

  9. Yummy and I loved the recipe for the tamarind sauce πŸ™‚

    Liked by 1 person

  10. wonderful recipe, I need to give this a try. Anything potato cries out to my Irish heart…………:)

    Liked by 1 person

  11. Thank you for this interesting idea! Tamarind is something we don’t get enough inAerica, so I need to try this. Is it used commonly in Indian cooking? I usually associate more with Thai food in my mind…
    Best,
    D

    Like

    • D – Tamrind is used more in South indian dishes to make everyday Stew/Sambars, which is a rice accompaniment. If you are looking for Tamrind replacement do try with ‘Pomegranate Molaasses OR adding lime or lemon to Dates molasses’…

      Like

  12. Looks super tempting.. Have tried tamarind based potato curry but never addded dates

    Liked by 1 person

  13. I am loving this recipe. πŸ™‚

    Liked by 1 person

  14. Chitra, your dishes are so amazing. I know I’ll be trying out that multi-grain roti soon. Thanks for sharing.
    Cheers!
    P.S. Thanks for visiting my blog.

    Liked by 1 person

  15. This looks amazing!! Fantastic πŸ™‚

    Like

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