Chaat masala potatoes with yoghurt and tamarind by Ottolenghi

Recipe from the book Flavour. A well balanced, fresh, full of flavor and fulfilling combination for lunch or dinner as a main or side dish.

Ingredients (for 2 persons) :

• General :

  • 500 gr baby potatoes
  • 250 gr greek yoghurt
  • 1/2 small red onion
  • condiments (1 tsp of coriander seeds, nigella seeds, of couscous spice blend or chaat masala)

• Coriander Chutney :

  • 30 gr fresh coriander
  • 1 green chilli (aprox. 10 gr)
  • 1 tbsp lime juice
  • 60 ml olive oil

• Tamarind Dressing :

  • 1 tbsp tamarind paste
  • 1 tsp sugar
  • 1/2 tsp couscous spice blend or chaat masala

Time :

• Prep : 15 minutes
• Cook : 30 minutes

Method :

1. Preheat the oven to 220 degrees (fan).
2. Prepare the potatoes. Place them in a pan with water and salt over medium-high heat and bring to boil until they are almost cooked. Once ready, drain and cut the potatoes lengthwise in 2 or 3 (depending on the size). In a separate bowl add 2 tbsps of olive oil and 1 tbsp of your favorite spice (I opted for the couscous spice blend), salt, pepper and mix well. Add the cut potatoes to the bowl and stir until they are well seasoned. Transfer them to a parchment paper and add them in the preheated oven for about 30 minutes or until deeply golden.
3. Prepare the coriander chutney by mixing all the ingredients in a food processor. Set aside.
4. Prepare the tamarind dressing by whisking together all the ingredients in a small bowl. Set aside.
5. Thinly slice the onion and chilli into rounds. Then slightly toast the coriander & nigella seeds.
6. Spread the yoghurt on a serving platter. Top with the coriander chutney delicately without completely incorporating it to the yoghurt. Add on top half of the tamaring dressing, the baked potatoes, fresh sliced onion and chilli. Drizzle over the remaining tamarind dressing and sprinkle the toasted coriander & nigella seeds.

Enjoy!