Aloo Chaat
- 360g white potatoes, cut into 4cm cubes
- 2 tsp turmeric
- 50g butter
- 1 tsp cumin seeds
- 2cm piece of ginger, finely chopped
- 1.5 tsp each of garam masala, chilli powder and tamarind paste
- 1 tbsp Greek-style yoghurt
- ½ sliced red onion
- ½ sliced green chilli
- 25g pomegranate seeds
- Small bunch of chopped coriander
- Boil the potatoes for 8 mins or until just tender. Drain and leave to steam dry, then toss in a bowl with the turmeric. Melt the butter in a frying pan and fry the ginger and cumin seeds for 2 mins, then add the potatoes and fry for 10 mins or until crispy.
- Remove from the heat and gently toss with the chilli powder, garam masala, chilli, tamarind and a pinch of salt. Add a dollop of yoghurt, then scatter with the onion, chilli, pomegranate seeds and coriander. Serve as a starter or a side to a delicious vegetarian curry.
12 mins
2 serving