Chaat masala potatoes with yoghurt

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian


By Yotam Ottolenghi
From Saturday Kitchen

Ingredients

For the chaat masala potatoes

  • 750g/1lb 10oz baby new potatoes, cut lengthways into 1cm/½in thick slices
  • 2 tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 250g/9oz Greek-style yoghurt
  • ½ small red onion, thinly sliced on a mandolin or by hand
  • 1 green chilli, thinly sliced
  • 1½ tsp coriander seeds, toasted
  • 1½ tsp nigella seeds, toasted
  • salt

For the coriander chutney

  • 30g/1oz fresh coriander
  • 1 green chilli, seeds removed and roughly chopped
  • 1 tbsp lime juice
  • 4 tbsp olive oil
  • salt

For the sweet tamarind dressing

  • 1½ tbsp shop-bought tamarind paste
  • 1½ tsp caster sugar
  • ¼ tsp chaat masala
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