Entertaining

Yotam Ottolenghi's chaat masala potatoes with yoghurt and tamarind

Name: Yotam Ottolenghi's chaat masala potatoes with yoghurt and tamarind recipe
Yield: 4
Ingredients: 750g baby new potatoes, cut lengthways into 1cm-thick slices; 2 tbs olive oil; 1 tsp chaat masala spice powder; 1/2 tsp ground turmeric; 250g Greek yoghurt; 1/2 (45g) small red onion, thinly sliced into rounds on a mandoline, or by hand; 1 (10g) green chilli, thinly sliced into rounds; 1 1/2 tsp coriander seeds, toasted; 1 1/2 tsp nigella seeds, toasted; 30g fresh coriander; 1 (10g) green chilli, seeds removed, roughly chopped; 1 tbs lime juice; 1/4 cup (60ml) olive oil; 1 1/2 tbs store-bought tamarind paste; 1 1/2 tsp caster sugar; 1/4 tsp chaat masala spice powder

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by Yotam Ottolenghi

Oct 01, 2020

These are undeniably the best way to prepare potatoes. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

750g baby new potatoes, cut lengthways into 1cm-thick slices
2 tbs olive oil
1 tsp chaat masala spice powder
1/2 tsp ground turmeric
250g Greek yoghurt
1/2 (45g) small red onion, thinly sliced into rounds on a mandoline, or by hand
1 (10g) green chilli, thinly sliced into rounds
1 1/2 tsp coriander seeds, toasted
1 1/2 tsp nigella seeds, toasted

Coriander chutney

30g fresh coriander
1 (10g) green chilli, seeds removed, roughly chopped
1 tbs lime juice
1/4 cup (60ml) olive oil

Sweet tamarind dressing

1 1/2 tbs store-bought tamarind paste
1 1/2 tsp caster sugar
1/4 tsp chaat masala spice powder

Method

1.

Preheat the oven to 220°C fan. Place the potato and 2 tsp salt into a medium saucepan and top with enough cold water to cover by about 4cm. Place on a medium high heat, bring to the boil, then simmer for 6 minutes, or until they’re almost cooked through but still retain a bite. Drain through a sieve and pat dry, then transfer to a large baking paper- lined baking tray and toss with the oil, chaat masala, turmeric, 1/3 tsp salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
2.

Meanwhile, make the coriander chutney. Place all the ingredients and 1/4 tsp salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.
3.

For the tamarind dressing, whisk together all the ingredients in a small bowl with 1 1/2 tsp of water and set aside.
4.

Spread the yoghurt out on a large round serving platter. Top with the coriander chutney, swirling it through without completely incorporating. Drizzle with half the tamarind dressing, and top with the potato, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.