Indian Spiced Potato Salad with Chaat Masala

Indian Spiced Potato Salad with Chaat Masala

Recipe by 

Ariane Downey

Serves 6 as a side

40 minutes

Not your everyday potato salad! Warm curry roasted baby potatoes served on a bed of fresh cooling yoghurt with a delicious chaat masala sprinkle, pickles and fresh herbs. The perfect plate to share with friends or bring along to a summer BBQ.

Ingredients:

FOR THE POTATOES:
  • 700g baby potatoes
  • 1 tablespoon olive oil
  • 2 tablespoons mild curry paste
  • Salt and fresh ground pepper to taste

FOR THE YOGHURT:
  • 400g Greek yoghurt
  • Zest and juice of half a lemon
  • 1 teaspoon crushed garlic
  • Salt to taste

TO SERVE:
  • 1 teaspoon chaat masala 
  • 2 tablespoons curry ketchup, mango chutney or similar
  • 1/3 cup pickled red onions
  • Large handful chopped fresh coriander
  • 2 tablespoons sliced almonds or cashews, toasted

Method:

  1. Chop any larger baby potatoes in half, keeping smaller ones whole so they are all roughly the same size. Toss potatoes with olive oil, curry paste, and salt and pepper. Air fry or oven roast potatoes at 190℃ until golden and cooked through, approximately 30 minutes. If desired, halfway through cooking time crush some of the potatoes lightly and return to the oven/airfryer. This will give you crispy edges!

  2. While the potatoes are cooking, whisk together the yoghurt, lemon zest and juice, crushed garlic and salt.

  3. Once the potatoes are cooked through (test with a fork), spread the yoghurt on a serving platter. Top with the roasted potatoes and drizzle over the curry ketchup or mango chutney. Sprinkle over the chaat masala, the pickled onions, chopped coriander and finally the toasted almonds or cashews. Serve while the potatoes are still warm, with extra chaat masala and curry ketchup on the side.

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