Name: New potato & tamarind salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 1 ½ tbsp tamarind pulp or paste; 50g golden muscovado sugar; 1 tbsp ground cumin; thumb-sized piece ginger chopped; 1.2kg new potato; 3 tbsp natural low-fat yogurt; 4 tbsp chopped coriander

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New potato & tamarind salad

New potato & tamarind salad

Roopa Gulati

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Serves 6

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 ½ tbsp tamarind

pulp or paste
50g golden muscovado sugar
1 tbsp ground cumin
thumb-sized piece ginger

chopped
1.2kg new potato
3 tbsp natural low-fat yogurt
4 tbsp chopped coriander

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Nutrition: per serving

kcal196
fat1g
saturates0g
carbs42g
sugars15g
fibre3g
protein5g
salt0.1g

low

Method

step 1

To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang – add extra sugar if needed.
step 2

While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

Recipe from Good Food magazine, July 2012

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A star rating of 4.4 out of 5.10 ratings

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