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!
Rate this recipe
Recipe Disclaimer
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