Chaat masala potatoes

Inspired by the popular Indian street food dish aloo chaat, these spiced and roasted potatoes are given an extra hit of flavour by the tamarind sauce, coriander chutney and yoghurt.

SERVES: 4, AS A SIDE

TAKES: 50 MINS

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 (alternatively, slice by hand)

1 green chilli, thinly sliced into

rounds

1½ tsp coriander seeds, toasted 1½ tsp nigella seeds, toasted

FOR THE CORIANDER CHUTNEY

30g fresh coriander

1 green chilli, deseeded and

roughly chopped

1 tbsp lime juice

60ml olive oil

FOR THE SWEET TAMARIND DRESSING

1 ½ tbsp tamarind paste 1 ½ tsp caster sugar ¼ tsp chaat masala

METHOD

Heat the oven to 240C, fan 220C, gas 9. Put the potatoes and 2 tsp salt into a medium saucepan and top with enough cold water to cover by about 4cm. Set over a medium-high heat and bring to the boil, then simmer for 6 mins, or until the potatoes are almost cooked through but retain a bite.

Drain and pat dry, then transfer to a large parchmentlined baking tray and toss with the oil, chaat masala, turmeric, a generous pinch of salt and a good grind of pepper. Put in the oven and roast, stirring once or twice, for 35 mins, or until golden.

Meanwhile, make the coriander chutney. Put all the ingredients and 1/4 tsp salt into the small bowl of a food processor and blitz until smooth, then set aside.

To make the tamarind dressing, put all the ingredients in a small bowl with 1 ½ tsp water and whisk together, then set aside.

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