Chaat masala baby potatoes recipe
Created by Kat Scott Payne
This sweet and tangy baby potato chaat is the ultimate side dish. Spiced potatoes are placed on a bed of Greek yogurt and topped with homemade green chutney and tamarind sauce. Garnish with Bombay mix for crunch and pomegranate seeds for a fruity hit!
See method- Serves 4 (as a side)
- 10 mins to prepare and 40 mins to cook
- 667 calories / serving
Ingredients
- 750g Tesco Finest baby potatoes
- 3 tbsp vegetable oil
- 1 tsp chaat masala powder
For the tamarind chutney
- 40g tamarind paste
- 150g light brown soft sugar
- ½ tsp ground cayenne pepper
- ½ tsp ground cumin
- ½ tsp ground ginger
For the green coriander chutney
- 100g pack fresh coriander, leaves and stalks
- 20g fresh mint leaves
- 1 garlic clove
- 2 medium green finger chillies
- 1 lemon, juiced
- 1 tbsp honey
- 100ml Tesco Finest Spanish extra virgin olive oil
To serve
- 4 heaped tbsp Greek-style yogurt
- 2 tbsp pomegranate seeds
- 1-2 tbsp Bombay mix
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Shop ingredientsEach serving contains
- Energy
- 2790kJ 667.0kcal
- Fat
- 36g
- Saturates
- 6g
- Salt
- 0.5g
- Sugars
- 48g
of the Reference intake
Carbohydrate 77.6gProtein 6.5gFibre 5.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Halve any larger potatoes to ensure they are all even sizes.
- Add the potatoes to a pan and cover with cold water. Bring to the boil, then boil for 8 minutes, or until they’re tender when poked with a fork.
- Drain then put in a large mixing bowl. Coat in the oil, masala powder and a big pinch of salt.
- Transfer to a large parchment-lined baking tray. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
- In the meantime, make the tamarind chutney by bringing 250ml water to the boil then adding the other tamarind chutney ingredients and lightly boiling away for 10-15 mins until syrupy.
- Make the green coriander chutney by blending all the ingredients along with some seasoning in a powerful blender until smooth.
- To assemble, spread the yogurt on the base of a serving platter before topping with the potatoes. Dollop over the green chutney and a generous drizzle of the tamarind chutney. Garnish with Bombay mix and pomegranate seeds.
- See more recipes from the Tesco Kitchen
