Imli Alu

• 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

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

potatoes, tamarind paste, water, garam masala, ground coriander, ground cumin, fenugreek leaves, red chili powder, oil, fresh coriander, green onion

Taken from www.kraftrecipes.com/recipes/imli-alu-127680.aspx (may not work)