Quick Tomato Tamarind Potatoes

Directions

• Cut the potatoes in walnut-sized chunks. I like to keep the skin on but you can peel it if you want.
• Heat oil in a pan and fry the cumin seeds until they’re slightly golden.
• Add red chilli flakes & salt, and fry for 10-15 seconds.
• Cover and cook the potatoes till they’re almost done.
• Add the tomato paste and tamarind pulp. Toss to coat the potatoes well.
• Cover and cook on low for another 5 minutes.
• Remove the cover and cook on high until the water dries out.
• Garnish with fresh coriander leaves and chopped green chillies.