Chaat masala potatoes with yogurt and tamarind

This dish is inspired by aloo chaat, an Indian street food that has many regional variations, all of which are not for the faint-hearted because they are loaded with sweet and sour and a fair bit of crunch. This is a slightly tamer version, though still pretty ‘noisy’, both in flavour and in looks. It’s absolutely perfect for a weekend lunch, alongside other vegetables, or serve it as a side with roasted lamb or chicken. Both the coriander chutney and the tamarind sauce are great condiments to have on hand to brighten up sandwiches and wraps, to spoon over eggs, or to serve alongside tofu or fish. Double or triple them, if you like – the coriander chutney will keep in the fridge for up to a week and the tamarind sauce for up to two weeks.

SERVES 4 as a side PREPARATION TIME 30 minutes COOKING TIME 45 minutes

●750g baby new potatoes, cut lengthways into 1cm thick slices

● 2tbsp olive oil

● 1tsp chaat masala

● ½tsp ground turmeric

● 250g Greek-style yogurt

● ½ small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand

● 1 green chilli, thinly sliced into rounds

● 1½tsp coriander seeds, toasted

● 1½tsp nigella seeds, toasted

FOR THE CORIANDER CHUTNEY

● 30g fresh coriander

● 1 green chilli, deseeded and roughly chopped

● 1tbsp lime juice

● 60ml olive oil FOR THE SWEET TAMARIND DRESSING

● 1½tbsp shop-bought tamarind paste

● ½tsp caster sugar

● ¼tsp chaat masala

1 Preheat the oven to 240°C (220°C fan) mark 9.

2 Put the potatoes and 2tsp salt into a medium saucepan and top with enough cold water to cover by about 4cm. Put on medium-high heat, bring to the boil, then simmer for 6min, or until they’re almost cooked through but still retain a bite. Drain through a sieve and pat dry, then transfer to a large parchment-lined baking tray and toss with the oil, chaat

masala, turmeric, 1⁄3tsp salt and a good grind of black pepper. Roast, stirring once or twice, for 35min, or until deeply golden.

3 Meanwhile, make the coriander chutney. Put all the ingredients and ¼tsp salt into the small bowl of a food processor and blitz until smooth. Set aside until needed.

4 For the tamarind dressing, whisk together all the ingredients in a small bowl with 1½tsp water and set aside.

5 Spread the yogurt 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 potatoes, onion and chilli. Drizzle over the remaining tamarind, then sprinkle over the seeds and serve.