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Potatoes in Red Sauce

Published under: Potato

New Potatoes – 450 gms
Coriander Seeds – 1 1/2 tsp
Cumin Seeds – 1 1/2 tsp
Garlic – 4 cloves
Vegetable Oil – 6 tblsp
Tamarind Juice – 3 tblsp
Tomato Puree – 4 tblsp
Curry Leaves – 4
Salt to taste
Granulated Sugar – 1 tsp
Coriander Sprig – to garnish

1. Boil the potatoes until they are fully cooked but still retain their shape. Drain well.
2. Grind the coriander seeds with the cumin seeds and garlic to a coarse paste using a mortar and pestle or food processor.
3. Heat the oil in a kadai. Fry the paste, tamarind juice, tomato puree, curry leaves, salt and sugar until the oil separates.
4. Add the potatoes and stir to coat them in the spicy tomato mixture. Reduce the heat, cover the pan and simmer for about 5 minutes.
5. Garnish and serve

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