Spiced Potatoes

[Guest guest]

Spiced Potatoes

 

 

800 g (28 oz) uniformly sized potatoes, unpeeled

8 teaspoons tamarind puree (-OR- lemon juice)

8 teaspoons plain soy yogurt

2 fresh long red chillies, thinly sliced

1 teaspoon garam masala

1/4 cup small coriander (cilantro) leaves

 

 

1. Place potatoes in a large saucepan. Cover with cold water; bring to the boil.

Cook for 20 to 25 minutes or until tender. Drain; cool

slightly, Peel; cut into 2 cm (3/4 " ) thick slices. Place in a large bowl.

 

2. Combine tamarind puree, yogurt, chilli, garam masala, coriander (cilantro)

and 4 teaspoons water in a small jug. Season with salt.

 

3. Lightly fold yogurt mixture into potato.

 

 

Serves 4.