Chaat Masala Potatoes with Yoghurt and Tamarind - Penguin Books Australia

Ingredients

• 750g baby new potatoes, cut lengthways into 1cm-thick slices
• 2 tbsp olive oil
• 1 tsp chaat masala
• 1/2 tsp ground turmeric
• 250g Greek-style yoghurt
• 1/2 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)
• 5 tsp coriander seeds, toasted
• 5 tsp nigella seeds, toasted
• salt
• 30g fresh coriander
• 1 green chilli, deseeded and roughly chopped (10g)
• 1 tbsp lime juice
• 60ml olive oil
• 5 tbsp shop-bought tamarind paste, or double if you’re extracting it yourself from pulp
• 5 tsp caster sugar
• 1/4 tsp chaat masala