Tamarind is commonly used to flavour potatoes in India, and makes this low-fat salad authentic and punchy
Ingredients
1½ tbsp tamarind pulp or paste
50g golden muscovado sugar
1 tbsp ground cumin
thumb-sized piece ginger, chopped
1.2kg new potatoes
3 tbsp natural low-fat yogurt
4 tbsp chopped coriander
Method
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.
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