Instructions
Prep 20 min
Cook 55 min
Serves 4 as a side
750g baby new potatoes, cut lengthways into 1cm-thick slices
Salt and black pepper
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 mandoline
1 green chilli, thinly sliced, seeds and all
1½ tsp coriander seeds, toasted
1½ tsp nigella seeds, toasted
For the coriander chutney
30g coriander leaves, roughly chopped
1 green chilli, deseeded and roughly chopped
1 tbsp lime juice
60ml olive oil
For the sweet tamarind dressing
1½ tbsp shop-bought tamarind paste (I use Waitrose’s Cook’s Ingredient own-brand)
1½ tsp caster sugar
¼ tsp chaat masala
Salt
Instructions
Heat the oven to 240C (220C fan)/465F/gas 9. Put the potatoes and two teaspoons of salt in a medium saucepan, top with enough cold water to cover by about 4cm and bring to a boil. Turn down the heat and simmer for six minutes, or until the potatoes are almost cooked through but still retain a bite, then drain and pat dry. Transfer to a large oven tray lined with baking paper and toss with the oil, chaat masala, turmeric, a third of a teaspoon of salt and a good grind of pepper, then roast, stirring once or twice, for 35 minutes, or until deeply golden.
Meanwhile, make the chutney by blitzing all the ingredients and a quarter-teaspoon of salt in a small food processor. Make the dressing by whisking all the ingredients in a small bowl with a teaspoon and a half of water.
Spread out the yoghurt on a large, round platter, top it with the chutney and swirl it through to create a ripple effect. Drizzle with half the tamarind dressing, then top with the potatoes, onion and chilli. Drizzle over the remaining dressing, sprinkle on the seeds and serve.