Potatoes in chilli-tamarind sauce


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In this dish, Batata Saung, boiled and cubed potatoes are tossed in a chilli-hot tamarind sauce that is flavoured with onion and a generous amount of crushed garlic. It makes a delicious accompaniment to any meal. It is essential to boil the potatoes in their skin in order to preserve the starch content.


  • 450 g/1lb potatoes
  • 60 ml/4 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 1 large onion, finely chopped
  • 4–5 large garlic cloves, crushed
  • 2.5–5ml/½–1 tsp chilli powder
  • 5 ml/1 tsp salt, or to taste
  • 22.5 ml/ tbsp tamarind juice or lime juice


  1. Boil the potatoes in their skins in a large pan of lightly salted boiling water for about 10 minutes, until tender. Drain, leave to cool completely, then remove the skins and cut into 2.5cm/1 in cubes.

  2. Heat the oil over a medium heat and add the mustard seeds. As soon as they pop, add the onion and fry, stirring regularly, until the onion is golden brown.

  3. Add the garlic and cook for 2 minutes, stirring frequently.

  4. Add the cooked potatoes, chilli powder and salt. Stir to mix thoroughly.

  5. Add 150ml/5fl oz/½ cup warm water and cook over a medium heat for 3–4 minutes, stirring often. Stir in the tamarind juice or lime juice and remove the pan from the heat. Serve immediately.

Per portion Energy 135kcal/568kJ; Protein 4g; Carbohydrate 29.3g, of which sugars 8.5g; Fat 1.1g, of which saturates 0.2g; Cholesterol 0mg; Calcium 45mg; Fibre 2.9g; Sodium 18mg.