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Chaat masala potatoes with yoghurt and tamarind
Serves 4 Starters and mains
Ingredients
- 750g baby new potatoes, cut lengthways into 1cm-thick slices
- 2tsp salt
- 2tbsp olive oil
- 1tsp chaat masala
- 1⁄2tsp ground turmeric
- 250g Greek-style yoghurt
- 1⁄2 small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g)
- 1 green chilli, thinly sliced into rounds (10g)
- 1 1⁄2tsp coriander seeds, toasted
- 1 1⁄2tsp nigella seeds, toasted
For the coriander chutney
- 30g fresh coriander
- 1 green chilli, deseeded and roughly chopped (10g)
- 1tbsp lime juice
- 60ml olive oil
- 1⁄4tsp salt
For the sweet tamarind dressing
- 1 1⁄2tbsp shop-bought tamarind paste, or double if you’re extracting it yourself from pulp
- 1 1⁄2tsp cater sugar
- 1⁄4tsp chaat masala
Method
Preheat the oven to 240C/220C F/Gas 9. Put the potatoes and 2tsp of salt into a medium saucepan and top with enough cold water to cover by around 4cm. Place on a medium-high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite.
Drain through a sieve and pat dry, then transfer to a large baking paper-lined baking tray and toss with the oil, chaat masala, turmeric, 1/3tsp of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
Meanwhile, make the coriander chutney. Put all the ingredients into the small bowl of a food processor and blitz until smooth. Set aside.
For the tamarind dressing, whisk together all the ingredients in a small bowl with 11⁄2tsp water and set aside.
Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing and top with the potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.
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