Chaat Masala Potatoes

Ingredients

• 750 g very small early potatoes (cut lengthwise into 1 cm thick slices)
• 2 tbsp olive oil
• 1 tsp chaat masala
• 0.5 tsp ground turmeric
• 250 g Greek yogurt
• 0.5 small red onion (45 g; peeled and sliced thinly)
• 1 green chili pepper (10 g; sliced into fine rings)
• 1.5 tsp roasted coriander seeds
• 1.5 tsp roasted black cumin seeds
• Salt
• black pepper
• 30 g cilantro leaves
• 1 green chili pepper (10 g; deseeded and roughly chopped)
• 1 tbsp lime juice
• 60 ml olive oil
• 1.5 tbsp tamarind paste
• 1.5 tsp sugar
• 0.25 tsp chaat masala

Instructions

1. 1.

   Preheat the oven to 220 °C fan.

2. 2.

   Place the potatoes with 2 tsp salt in a pot and cover them 4 cm high with cold water. Bring to a boil over medium-high heat, then simmer for about 6 minutes until almost cooked but still firm. Drain into a colander and pat dry, then spread on a sheet of parchment paper. Toss with oil, chaat masala, turmeric, 1/3 tsp salt and a generous pinch of pepper. Roast for 35 minutes until the potatoes are nicely browned.

3. 3.

   Meanwhile prepare the cilantro chutney. Combine all ingredients with 1/4 tsp salt in a blender and puree smooth. Set aside until needed.

4. 4.

   For the tamarind dressing whisk together all ingredients with 1½ tsp water in a small bowl using a whisk.

5. 5.

   Spread the yogurt on a large round serving plate. Spoon the cilantro chutney over it and swirl gently (do not fully mix). Drizzle half of the tamarind dressing, then add the potatoes, onion and chili. Finish by drizzling the remaining dressing, sprinkling with cilantro and black cumin, and serve.