Ingredients 16 items

  • 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 Stock
  • 4 cups water or 1 liter

How to prepare

  1. Heat oil in a large pot, add and cook the onions for 4 minutes or until golden color.
  2. Add garlic, ginger, potatoes, baby zucchini, carrots and spices, stir for another 4 minutes.
  3. Melt the tamarind and drain (through away the tamarind seeds and reserve the water). Add tamarind water, coriander, tomatoes, tomato paste, MAGGI Chicken Stock cubes and water.
  4. Bring to boil, simmer for 15-20 minutes or until vegetables are cooked.

Nutritional informations

Questions ? Ask a specialist

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