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Chaat Masala Potatoes with Yoghurt

Deeply golden potatoes with tangy chaat heat and lime brightness.
Cool, creamy yoghurt and vibrant coriander chutney on top.
Fresh chilli and onion bring crunch in every satisfying bite.

side dish ⏱ 45 min 420 kcal / portion 65.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Chaat Masala Potatoes with Yoghurt
v6 · rb0e705f985 20260727Z1751 750 g baby new potato 89.6 ml olive oil 6.16 ml chaat masala ½ tsp ground turmeric 250 g greek-style yoghurt 45 g red onion 10 g green chilli salt to taste 1½ tsp water pepper to taste 🔥 preheat the oven to 220°C fan 🍳 ⏱ 6 min simmer baby new potatoes in salted water until almost cooked through 🔪 drain and pat dry the baby new potatoes 🔥 ⏱ 35 min toss the baby new potatoes with olive oil, chaat masala, turmeric, salt, and pepper then roast until deeply golden blitz coriander chutney ingredients until smooth ⏳ set aside the coriander chutney until needed ⏳ whisk the tamarind dressing until smooth then set aside 🍽 spread the yoghurt on a large round serving platter 🍽 top the yoghurt with coriander chutney swirling it through without completely incorporating 🍽 drizzle half the tamarind dressing over the yoghurt 🍽 top with roasted potatoes, onion, and chilli 🍽 drizzle the remaining tamarind dressing over the potatoes 🍽 sprinkle coriander seeds and nigella seeds then serve Chaat Masala Potatoes 🥔 30 g fresh coriander 1 tbsp lime juice 1½ tbsp tamarind paste 1½ tsp caster sugar 1½ tsp coriander seed 1½ tsp nigella seed 30 ml olive oil 5 ml chaat masala ground turmeric salt pepper ¾ tsp water fresh coriander, lime juice 5 g 60 ml tamarind paste, caster sugar 1 ml ¾ tsp red onion 5 g green chilli coriander seed, nigella seed
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Preparation steps

  1. preheat the oven to 220°C fan
  2. simmer baby new potatoes in salted water for 6 min until almost cooked through
  3. drain and pat dry the baby new potatoes
  4. toss the baby new potatoes with olive oil, chaat masala, turmeric, salt, and pepper then roast for 35 min until deeply golden
  5. blitz coriander chutney ingredients until smooth
  6. set aside the coriander chutney until needed
  7. whisk the tamarind dressing until smooth then set aside
  8. spread the yoghurt on a large round serving platter
  9. top the yoghurt with coriander chutney swirling it through without completely incorporating
  10. drizzle half the tamarind dressing over the yoghurt
  11. top with roasted potatoes, onion, and chilli
  12. drizzle the remaining tamarind dressing over the potatoes
  13. sprinkle coriander seeds and nigella seeds then serve

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