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Chaat Masala Potatoes with Yoghurt and Tamarind

Course: Side Dish
Cuisine: Indian
Keyword: Masala, potatoes, tamarind, yoghurt
Author: Yotam Ottolenghi and Ixta Belfrage


  • 750 g baby new potatoes cut lengthways into 1cm-thick slices
  • 2 tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 250 g Greek-style yoghurt
  • ½ small red onion peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g)
  • 1 green chilli thinly sliced into rounds (10g)
  • tsp coriander seeds toasted
  • tsp nigella seeds toasted
  • salt


  • 30 g fresh coriander
  • 1 green chilli deseeded and roughly chopped (10g)
  • 1 tbsp lime juice
  • 60 ml olive oil


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


  • Preheat the oven to 220°C fan.
  • 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.
  • 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.
  • For the tamarind dressing, whisk together all the ingredients in a small bowl with 1½ teaspoons of water and set aside.
  • 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.