Golden Potatoes & Creamy Yoghurt
Golden potatoes with bold chaat masala, served atop rich yoghurt, finished with zesty chutney and sweet-tangy tamarind drizzle.
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Cooking tools:
- Food processor
- Oven
- Stove
- Pot
- Colander
- Kitchen towel
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Measuring spoon
- Spatula
- Spoon
- Serving platter
Ingredients
- 1 tsp chaat masala
- 2 tbsp olive oil
- 750g baby new potatoes, sliced lengthwise into 1cm thickness
- ½ tsp ground turmeric
- Salt and a dash of freshly cracked black pepper
- 1½ tsp nigella seeds, toasted
- 1 green chilli, finely sliced into rounds (10g)
- 250g of red onion, sliced into thin rounds
- 1½ tsp coriander seeds, toasted
- 30g of fresh coriander leaves
- 1 tbsp freshly squeezed lime juice
- 60ml of olive oil
- ¼ tsp salt
- 1 green chilli, deseeded and roughly chopped (10g)
- 1½ tsp caster sugar
- 1½ tsp water
- 1½ tbsp tamarind paste
- ¼ tsp chaat masala
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