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Friday, September 25, 2020
Jenny McCleod Retirement Village
Jenny McCleod Retirement Village

Chaat masala potatoes with yoghurt and tamarind

Recipe for chaat masala potatoes with yoghurt and tamarind extracted from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage (RRP $55). Available now from bookstores and online retailers. Photography: Jonathan Lovekin.

Serves 4 as a side

  • 750g baby new potatoes, cut lengthways into 1cm-thick slices
  • 2 Tbsp olive oil
  • 1 tsp chaat masala
  • 1/2 tsp ground turmeric
  • 250g Greek-style yoghurt
  • 1/2 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)
  • 1 1/2 tsp coriander seeds, toasted
  • 1 1/2 tsp nigella seeds, toasted
  • Salt

Coriander chutney

  • 30g fresh coriander
  • 1 green chilli, deseeded and roughly chopped (10g)
  • 1 Tbsp lime juice
  • 60ml olive oil

Sweet tamarind dressing

  • 1 1/2 Tbsp shop-bought tamarind paste, or double if you’re extracting it yourself from pulp
  • 1 1/2 tsp caster sugar
  • 1/4 tsp chaat masala

Preheat the oven to 220°C fan.

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Put the potatoes and 2 teaspoons of 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 parchment-lined baking tray and toss with the oil, chaat masala, turmeric, 1/3 teaspoon of salt and a good grind of pepper. Roast, stirring once or twice, for 35 minutes, or until deeply golden.

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

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

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

For more recipes:

Sydney Seafood School
Sydney Seafood School