Description
Chaat Masala Potatoes with Yoghurt is a vibrant Indian-inspired appetizer that features tender baby potatoes tossed in aromatic spices, tangy chaat masala, and complemented by cooling plain yoghurt. Garnished with fresh coriander and pomegranate seeds, this dish offers a refreshing mix of spicy, tangy, and sweet flavors, perfect for a snack or side dish.
Ingredients
Scale
Potatoes and Spices
- 1 lb baby potatoes, peeled and halved
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tsp chaat masala
- 1/2 tsp roasted cumin powder (optional)
Yoghurt Mix
- 1/2 cup plain yogurt (preferably full-fat)
- 1 tbsp tamarind chutney (optional, for extra tang)
- 1 tbsp fresh lemon juice
Garnish
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup pomegranate seeds (optional)
Instructions
- Prepare the Potatoes: Peel and halve the baby potatoes to ensure even cooking. This will help them cook faster and absorb the spices thoroughly.
- Cook the Potatoes: Heat the olive oil in a skillet over medium heat. Add the halved potatoes and cook them, stirring occasionally, until golden and tender, about 15-20 minutes.
- Season the Potatoes: Sprinkle the cumin powder, turmeric powder, chili powder, chaat masala, roasted cumin powder (if using), salt, and pepper over the potatoes. Stir well to coat all pieces evenly with the spices, and cook for another 2-3 minutes to let the flavors infuse.
- Prepare the Yoghurt Dressing: In a bowl, mix the plain yoghurt with tamarind chutney (if using) and fresh lemon juice until smooth and well combined. This will add a creamy, tangy element to balance the spices.
- Assemble and Serve: Transfer the spiced potatoes to a serving dish. Drizzle the yoghurt mixture over the potatoes. Garnish with fresh coriander leaves and pomegranate seeds for a burst of freshness and color. Serve immediately for the best flavor and texture.
Notes
- You can roast the potatoes in the oven at 400°F for 25-30 minutes instead of pan-frying for a different texture.
- Adjust chili powder according to your spice preference.
- Pomegranate seeds add a lovely sweetness and crunch but are optional.
- Use low-fat yoghurt to reduce calories if preferred.
