Potatoes in Red Sauce‘s a lightly spiced and slightly sweet dish, perfect for children or those who like mild curries.

Potatoes in RedSauce 1Recipe from “Best Ever Indian Cookbook” by Baljekar, Fernandez, Husain & Kanani

Serves 4-6


  • 450g small new potatoes
  • 1½ tsp coriander seeds
  • 1½ tsp cumin seeds
  • 4 garlic cloves, peeled
  • 6 tbsp vegetable or sunflower oil
  • 3 tbsp thick tamarind juice
  • 4 tbsp tomato paste
  • 4 curry leaves
  • salt, to taste
  • 1 tsp granulated sugar (I used ¾ tsp sugarcane sugar)
  • coriander leaves – to garnish


  1. Boil potatoes till fully cooked but still retain their shape. To test, insert a think sharp knife into potatoes and it should come out clean when potatoes are fully cooked. Drain well and set aside. (I used pre-packed cooked halved potatoes.)
  2. Grind coriander and cumin seeds, then add garlic and grind to a coarse paste using a mortar and pestle or food processor.
  3. Heat oil in a karahi, wok or frying pan.
  4. Fry paste, tamarind juice, tomato paste, curry leaves, sugar and salt, to taste till oil separates, abt 10-12 mins.
  5. Add potatoes and stir to coat them well with sauce. Reduce heat, cover and simmer for abt 5 mins.
  6. Garnish and serve immediately.

Potatoes in RedSauce 4

We had our Potatoes in Red Sauce with steamed white rice, chilli pork with curry leaves and chilli & mustard flavoured pineapple.. 🙂

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