Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Aloo chaat
This spicy potato dish makes a perfect side dish
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Ready in 50 minutes
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Cooking time 40 minutes
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Prep time 10 minutes
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Serves 8
Ingredients
For the tamarind chutney
- 1½ tbsp tamarind paste
- 2 tbsp dark brown sugar
- ½ tsp cayenne
- ½ tsp ground cumin
For the chaat masala
- 1kg new potatoes
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- 1 tsp chilli powder
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp ground ginger
- ¼ tsp asafoetida
- 2 x 400g can chickpeas, drained and rinsed
- 2 tbsp vegetable oil
- 1 tbsp ghee
- 1 green chilli, deseeded and sliced thinly to serve
- 15g coriander, to serve
- 4 tbsp low-fat natural yogurt, to serve
Method
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1
Put 300ml water in a saucepan and bring to the boil. Whisk in the tamarind, sugar, cayenne and cumin and cook for 8-10 minutes until slightly thickened and syrupy. Allow to cool slightly, then transfer to a serving bowl or jar.
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2
Bring a large pan of water to the boil and add the potatoes. Bring back to the boil and simmer for 12-14 minutes until just tender. Drain well and shake dry in the strainer. Once cooled slightly, crush lightly with the back of a knife.
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3
Meanwhile, add the cumin and fennel seeds to a non-stick frying pan. Toast for 1 minute until fragrant, then season well. Stir in the remaining spices.
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4
Toss the potatoes and chickpeas with the oil and spice mix. Heat the ghee in the same pan used for the spices and cook the mix for 6-8 minutes, stirring frequently, until both potatoes and chickpeas are tender and crispy. You might have to do this in two batches, depending on the size of your pan.
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5
Serve the potatoes and chickpeas sprinkled with the chilli and coriander. To garnish, spoon over the chutney and drizzle over the yogurt.
