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.