This mix of cooling, sweet yogurt, sour tamarind and spicy chutneys is addictive. Here Ravneet Gill has used roasted potatoes and loves to eat it slightly warm. Prepare all of the chutneys the day before to save time.
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Preheat the oven to 170ºC, gas mark 3. Put the potatoes, spices, oil and a pinch of salt in a large bowl. Mix thoroughly so the spices are distributed evenly. Transfer to a roasting tin and cook for about 45 minutes. The potatoes should be golden and soft when pierced with a knife.
Meanwhile, make the coriander chutney. Put the ingredients in a blender with a pinch of salt and whizz until you have a smooth consistency; transfer to a bowl and set aside. For the tamarind chutney, put the dates and 125ml water in a small saucepan and bring to a simmer. Stir in the remaining ingredients with a pinch of salt and cook for 7 minutes. Allow to cool slightly, then whizz to a fine paste in a blender. Transfer to a bowl and set aside. In a small bowl, combine the yogurt and honey; set aside.
Once the potatoes are cooked, remove them from the oven and put in a bowl, then toss with the lemon juice, chopped mint, coriander and red onion. Drizzle the tamarind chutney over the potatoes, followed by the coriander chutney and finish with the honey yogurt. Sprinkle the Bombay mix and pomegranate seeds over the top and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,418kJ/ 338kcals |
|---|---|
Fat | 12g |
Saturated Fat | 1.5g |
Carbohydrates | 49g |
Sugars | 26g |
Fibre | 4.5g |
Protein | 6.6g |
Salt | 0.6g |
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