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Ingredients
  • 750g baby new potatoes, cut lengthways into 1cm-thick slices
  • 2 tbsp olive oil
  • 1 tsp chaat masala
  • ½ tsp ground turmeric
  • 250g Greek-style yoghurt
  • ½ small red onion, peeled and thinly sliced into rounds on a mandolin, if you have one, or by hand (45g)
  • 1 green chilli, thinly sliced into rounds (10g)
  • 1½ tsp coriander seeds, toasted
  • 1½ tsp NIGELLA SEEDS, toasted
  • salt
  • subheading: Coriander chutney:
  • 30g fresh coriander
  • 1 green chilli, deseeded and roughly chopped (10g)
  • 1 tbsp lime juice
  • 60ml olive oil
  • subheading: Sweet tamarind dressing:
  • 1½ tbsp shop-bought TAMARIND PASTE, or double if you’re extracting it yourself from pulp
  • 1½ tsp caster sugar
  • ¼ tsp chaat masala
Steps
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