Yotam Ottolenghi’s chaat masala potatoes with yoghurt and tamarind
|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|
|30 g||fresh coriander|
|1||green chilli — deseeded and roughly chopped|
|1 tbsp||lime juice|
|60 ml||olive oil|
|1 1/2 tbsp||tamarind paste|
|1 1/2 tsp||castor sugar|
|1/4 tsp||chaat masala|
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.
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.
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.