Yotam Ottolenghi's Chaat Masala Potatoes with Yoghurt, Coriander, & Tamarind

Yotam Ottolenghi’s Chaat Masala Potatoes with Yoghurt, Coriander, and Tamarind courtesy of The Happy Foodie. A wonderfully easy, flavoursome dish. I made it as a side with some left over Tandoori Chicken from the bbq at the weekend. Do hunt out Chaat Masala spice. It makes all the difference.

Serves 4 as a side dish

750g baby new potatoes, cut lengthways into 1cm-thick slices

2 tbsp olive oil

1 tsp chaat masala

½ tsp ground turmeric

250g Greek-style yoghurt

½ small red onion, peeled and thinly sliced

1 green chilli, thinly sliced into rounds

1½ tsp coriander seeds, toasted

1½ tsp nigella seeds, toasted

Salt

For the coriander chutney:

30g fresh coriander

1 green chilli, deseeded and roughly chopped (10g)

1 tbsp lime juice

60ml olive oil

For the sweet tamarind dressing:

1½ tbsp shop-bought tamarind paste (I used ready sweetened & spiced Maggi Tamarind Sauce)

1½ tsp caster sugar

¼ tsp chaat masala

1. Preheat the oven to 220°C fan.

2. 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.

3. Meanwhile, make 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.

4. For the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water and set aside.

5. 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.

As usual, I didn't quite follow the recipe. As one child is not keen on coriander I decided against stirring it into the yoghurt, and then decided to omit yoghurt entirely. The sauces were served separately to everyone's individual taste. The tamarind dressing was a big hit! I used dried chilli flakes instead of green chilli, and didn't bother with coriander and nigella seeds.

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