4 tablespoons vegetable oil
1 medium onion or 125 g, sliced
3 cloves garlic, crushed
1 tablespoon fresh ginger, chopped
2 medium potatoes or 500 g, wedged
2 baby zucchini or 200 g, cut into large cubes
2 medium carrots or 300 g, cut into large cubes
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon ground cinnamon
3 rings tamarind, soaked in 1 cup or 250 ml of hot water
½ cup coriander leaves or 35 g, chopped
3 medium tomatoes or 450 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Bouillon
4 cups water or 1 liter
Heat oil in a large pot, add and cook the onions for 4 minutes or until golden color.
Add garlic, ginger, potatoes, baby zucchini, carrots and spices, stir for another 4 minutes.
Melt the tamarind and drain (through away the tamarind seeds and reserve the water). Add tamarind water, coriander, tomatoes, tomato paste, MAGGI® Chicken Bouillon cubes and water.
Bring to boil, simmer for 15-20 minutes or until vegetables are cooked.