Yotam Ottolenghi’s chaat masala potatoes with yoghurt and tamarind

4 servings Prep: 15 mins, Cooking: 35 mins

Serve as is, with other veggies or a roasted leg of lamb – it’s absolutely perfect for a weekend lunch!

By Food24 October 07 2020
17
SHARES
1.2k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

POTATOES
750 g baby new potatoes — cut lengthways
2 tbsp olive oil
1 tsp chaat masala
1/2 tsp ground turmeric
250 g Greek yoghurt
1/2 small red onion — peeled and thinly sliced into rounds
1 green chilli — thinly sliced into rounds
1 1/2 tsp coriander seeds
1 1/2 tsp nigella seeds
CORIANDER CHUTNEY
30 g fresh coriander
1 green chilli — deseeded and roughly chopped
1 tbsp lime juice
60 ml olive oil
TAMARIND DRESSING
1 1/2 tbsp tamarind paste
1 1/2 tsp castor sugar
1/4 tsp chaat masala
Tap for ingredients
Tap for ingredients

Method:

For the potatoes:

Preheat the oven to 220°C on the fan setting.

Put the potatoes and 2 teaspoons of salt into a medium saucepan and top with enough cold water to cover by about 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 parchment-lined baking tray and toss with the oil, chaat masala, turmeric, ⅓ teaspoon of salt and a good grind of pepper.

Roast, stirring once or twice, for 35 minutes, or until deeply golden.

For the coriander chutney:

Put all the ingredients and ¼ teaspoon of salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.

For the tamarind dressing:

Whisk together all the ingredients in a small bowl with 1½ teaspoons of water and set aside.

To serve:

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.

Yotam Ottolenghi’s chaat masala potatoes with yoghurt and tamarind

Extracted from Ottolenghi FLAVOUR by Yotam Ottolenghi and Ixta Belfrage (Penguin Random House Publishers). Spicy mushroom lasagne photo by Lousie Hagger. All other photography by Jonathan Lovekin.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.