Yotam Ottolenghi's Chaat Masala Potatoes with Yoghurt and Tamarind Recipe | Samsung Food App

Ingredients

• 750g baby new potatoes, cut lengthways into 1cm-thick slices
• 2 tbsp olive oil
• 1 tsp chaat masala
• ½ tsp ground turmeric
• 250g 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)
• 1½ tsp coriander seeds, toasted
• 1½ tsp nigella seeds, toasted
• salt
• 30g fresh coriander
• 1 green chilli, deseeded and roughly chopped (10g)
• 1 tbsp lime juice
• 60ml olive oil
• 1½ tbsp shop-bought tamarind paste, or double if you’re extracting it yourself from pulp (see p. 20 of Ottolenghi FLAVOUR)
• 1½ tsp caster sugar
• ¼ tsp chaat masala