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Chaat masala baby potatoes recipe

Chaat masala baby potatoes recipe

0 ratings

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
  • Vegetarian

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
If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

    2790kj
    667kcal     33%

  • Fat

    36g 51%

  • Saturates

    6g 31%

  • Sugars

    48g 53%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 77.6g Protein 6.5g Fibre 5.6g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Halve any larger potatoes to ensure they are all even sizes.
  3. 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.
  4. Drain then put in a large mixing bowl. Coat in the oil, masala powder and a big pinch of salt.
  5. Transfer to a large parchment-lined baking tray. Roast, stirring once or twice, for 35 minutes, or until deeply golden.
  6. 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.
  7. Make the green coriander chutney by blending all the ingredients along with some seasoning in a powerful blender until smooth.
  8. 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

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