Description
Chaat Masala Potatoes with Yoghurt is a vibrant and flavorful Indian-inspired appetizer featuring tender baby potatoes tossed in aromatic spices and tangy chaat masala, served with cooling, creamy yoghurt and garnished with fresh coriander and pomegranate seeds for a delightful burst of color and taste. Perfect as a snack or side dish, this recipe balances spicy, tangy, and fresh flavors beautifully.
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
Garnishes and Condiments
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup pomegranate seeds (optional)
- 1/2 cup plain yoghurt (preferably full-fat)
- 1 tbsp tamarind chutney (optional)
- 1 tbsp fresh lemon juice
- 1/2 tsp roasted cumin powder (optional)
Instructions
- Prepare the Potatoes: Peel and halve the baby potatoes to ensure they cook evenly. Rinse them well under cold water to remove any dirt or starch.
- Cook the Potatoes: In a pan over medium heat, warm the olive oil. Add the potatoes and sauté until they begin to soften and turn golden, about 10-12 minutes. Stir occasionally for even cooking.
- Add Spices: Sprinkle the cumin powder, turmeric powder, chili powder, salt, and pepper over the potatoes. Continue to cook for another 5 minutes, allowing the potatoes to absorb the spices thoroughly.
- Incorporate Chaat Masala: Sprinkle the chaat masala over the cooked potatoes and mix gently to evenly coat them with this tangy spice blend. Cook for an additional 2 minutes to deepen the flavors.
- Prepare the Yoghurt Sauce: In a small bowl, combine the plain yoghurt, lemon juice, tamarind chutney (if using), and roasted cumin powder (if using). Mix well to create a smooth and tangy sauce.
- Assemble and Garnish: Transfer the spiced potatoes to a serving dish. Drizzle the yoghurt sauce on top or serve alongside. Garnish with fresh coriander leaves and sprinkle pomegranate seeds for a burst of color and freshness.
- Serve: Enjoy the chaat masala potatoes warm or at room temperature as a flavorful appetizer or side dish.
Notes
- You can adjust the chili powder to make this dish milder or spicier.
- Pomegranate seeds add a lovely crunch and sweetness but can be omitted if unavailable.
- Tamarind chutney adds an extra tangy element; you can substitute with lemon juice or skip it if preferred.
- For a vegan version, substitute yoghurt with a plant-based alternative.
- This dish is best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian
