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CHAAT MASALA<br />
POTATOES AND<br />
SHALLOTS<br />
Sweet and crunchy, raw echalions<br />
shallots marry perfectly with crispy<br />
new potatoes, cold yoghurt and a<br />
zingy dressing in this fresh Indianinspired<br />
salad.<br />
Serves: 4<br />
Preparation Time: 10 minutes<br />
Cooking Time: 35 minutes<br />
For the potatoes<br />
750g baby new potatoes, cut<br />
lengthways into 1cm thick slices<br />
2 tbsp olive oil<br />
1 tsp chaat masala<br />
½ tsp ground turmeric<br />
Salt and pepper, to taste<br />
250g thick Greek yoghurt<br />
1 echalion, thinly sliced on a<br />
mandolin or by hand<br />
1 green chilli, thinly sliced<br />
1½ tsp coriander seeds, toasted<br />
1½ tsp nigella seeds, toasted<br />
For the coriander chutney<br />
30g fresh coriander, reserving a few<br />
for garnish<br />
1 green chilli, deseeded and roughly<br />
chopped<br />
1 tbsp lime juice<br />
4 tbsp olive oil<br />
Salt<br />
To serve<br />
1½ tbsp shop-bought tamarind<br />
paste<br />
1½ tsp caster sugar<br />
¼ tsp chaat masala<br />
Preheat the oven to 200°C fan. Put<br />
a large pan of salted water on to<br />
boil. Once boiling add the potatoes<br />
and cook for 4-5 minutes until<br />
cooked through. Drain the potatoes.<br />
Add the potatoes to a large baking<br />
tray – drizzle with the 2 tbsp oil,<br />
and top with the chaat masala,<br />
turmeric and seasoning. Toss<br />
to mix thoroughly. Roast in the<br />
oven, stirring once or twice, for 35<br />
minutes, or until deeply golden.<br />
Meanwhile, make the coriander<br />
chutney. Put all the ingredients into<br />
a food processor or blender and<br />
blitz until smooth. Set aside.<br />
To make the tamarind dressing,<br />
whisk together all the ingredients in<br />
a small bowl with 1½ teaspoons of<br />
water until the sugar is dissolved.<br />
Set aside.<br />
Spread the yoghurt on a large<br />
serving platter. Top with half the<br />
coriander chutney, swirling it through<br />
without completely incorporating.<br />
Drizzle with half of the tamarind<br />
dressing, and top with the potatoes,<br />
shallot and chilli. Drizzle over the<br />
remaining coriander chutney and<br />
tamarind dressing, then sprinkle<br />
over the toasted seeds and reserved<br />
coriander leaves and serve.<br />
CHICKEN,<br />
SHALLOT AND<br />
CASHEW CURRY<br />
This warming, fragrant chicken curry<br />
is the perfect dish to cook over the<br />
weekend when you have a little bit<br />
more time. Serve with rice, chapatis<br />
and pickles for a delicious feast.<br />
Serves: 4<br />
Preparation Time: 15 minutes (plus<br />
2 hours marinating time and 30<br />
minutes soaking)<br />
Cooking Time: 45 minutes<br />
For the chicken<br />
2 tbsp Greek yoghurt<br />
2 tsp turmeric<br />
Salt and pepper, to taste<br />
800g skinless bone-in chicken<br />
thighs and drumsticks<br />
2 tsp vegetable oil<br />
6 cloves<br />
1 cinnamon stick<br />
120g round shallots, peeled and<br />
finely chopped<br />
1 tsp sugar<br />
100ml warm water<br />
½ tsp ground cardamom<br />
For the cashew paste:<br />
75g cashew nuts<br />
5cm piece of ginger, peeled and<br />
roughly chopped<br />
2 green chillies<br />
For the temper:<br />
1 tbsp vegetable oil<br />
2 round shallots, peeled and thinly<br />
sliced<br />
30g cashew nuts<br />
1 tsp mustard seeds<br />
10 curry leaves<br />
Put the yoghurt, turmeric and salt<br />
and pepper in a bowl and stir to<br />
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