Chaat masala potatoes with yoghurt and coriander chutney

Chaat masala potatoes with yoghurt and coriander chutney

Recipe below!

Another stunning recipe that is a perfect side dish. I loved the coriander chutney which went so well with the the crispy spicy potatoes. I served it with tandoor fish and a chickpea and spinach curry. The recipe is on the Guardian but I’ve written it out below too! Enjoy!

Main dish: 750g baby new potatoes, cut lengthways into 1cm-thick slices
Salt and black pepper
2 tbsp olive oil
1 tsp chaat masala
0.5 tsp ground turmeric
250g Greek-style yoghurt
0.5 small red onion, peeled and thinly sliced
1 green chilli, thinly sliced
1.5 tsp coriander seeds, toasted
1.5 tsp nigella seeds, toasted
Chutney: 30g coriander, roughly chopped
1 green chilli, roughly chopped
1 tbsp lime juice
60ml olive oil
Dressing: 1.5 tbsp tamarind paste
1.5 tsp caster sugar
0.25 tsp chaat masala

1. Put your oven onto 220 degrees. Put your potatoes onto boil for 5 minutes, drain and set aside.
2. Put in an oven tray and mix with the oil, chaat masala, turmeric, a third of a teaspoon of salt and a few grinds of pepper. Roast for 35 mins or until golden and crispy. Turn once or twice throughout this,
3. White the potatoes are cooking, blend all the chutney ingredients together. Add 0.25tsp salt. Taste and set aside.
4. Mix the dressing ingredients with 1.5 tsp water and set aside.
5. To plate, spread out the yoghurt and spread half the chutney and half the dressing on top. Add the potatoes, then the rest of the chutney, the onions, the dressing, the seeds, the chilli and serve!

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