Flavorful Spiced Potatoes on Yoghurt with Zesty Chutney
Crisped potatoes tossed with fragrant spices, served over thick yoghurt. Topped with a flavorful green chutney and tangy-sweet tamarind drizzle.
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Cooking tools:
- Food processor
- Oven
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Paper towel
- Skillet
- Spoon
- Plate
Ingredients
- 750g baby potatoes, sliced lengthwise into pieces about 1cm thick
- 2 tablespoons of olive oil
- 1 teaspoon of chaat masala
- Half a teaspoon of turmeric powder
- Salt and a fresh grind of black pepper
- 250g thinly sliced red onion rings
- One green chilli, finely sliced into rounds (10g)
- 1½ teaspoons of toasted coriander seeds
- 1½ teaspoons of toasted nigella seeds
- 30g of fresh coriander leaves
- One green chilli, deseeded and chopped roughly (10g)
- One tablespoon of lime juice
- 60ml of olive oil
- Quarter teaspoon of salt
- 1½ tablespoons of tamarind paste
- 1½ teaspoons of superfine sugar
- A quarter teaspoon of chaat masala
- 1½ teaspoons of water
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