Recipe

Imli Alu

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• Prep: 45 min.
• Servings: 4
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Our delicious spicy potatoes have a tangy edge from Kraft Catalina dressing and tamarind.

What You Need!

1 lb. (1/2 of 2-lb. pkg.) refrigerated Parisienne potatoes
1 tsp. tamarind paste
1/2 cup water
1/4 cup Kraft Catalina Dressing
1 tsp. garam masala, divided
1 tsp. ground coriander, divided
1 tsp. ground cumin, divided
1 tsp. dried fenugreek leaves, divided
1/2 tsp. red chili powder or cayenne pepper, divided
1 Tbsp. oil
1/4 cup loosely packed fresh coriander (cilantro), chopped
1 green onion, sliced

Make It!

COOK potatoes in 1 L boiling water in skillet 15 to 18 min. or until tender; drain in colander. Wipe skillet with paper towels. Combine tamarind paste, 1/2 cup water and dressing. Mix 1/2 tsp. each garam masala, ground coriander, cumin and fenugreek, and 1/4 tsp. chili powder. Add to dressing mixture; mix well.
HEAT oil in large skillet on medium-high heat; stir in remaining seasonings. Add potatoes; cook and stir 2 to 3 min. or until evenly coated with seasonings.
ADD tamarind mixture; cook and stir 2 to 3 min. or until bubbly. Remove from heat. Gently stir in fresh coriander. Top with onions.

Substitute:

Prepare using red potatoes, cut into 1-inch chunks.

Serving suggestion:

Serve with naan.

Serving suggestion:

Serve with Creamy Chicken Korma.

Nutritional Information

(per serving)
Serving Size = 3/4 cup (175 mL)