Description
Chaat Masala Potatoes with Yoghurt is a flavorful Indian appetizer featuring tender baby potatoes seasoned with aromatic chaat masala, cumin, and paprika, sautéed to a golden crisp, and served with a tangy lemon-yoghurt sauce. Garnished with fresh herbs, pomegranate seeds, and crunchy sev, this dish offers a delightful blend of textures and vibrant flavors perfect for any occasion.
Ingredients
Scale
Potatoes and Spices
- 1½ pounds baby potatoes or new potatoes, halved
- 1 tablespoon vegetable oil
- 1 teaspoon chaat masala
- ½ teaspoon ground cumin
- ½ teaspoon paprika or Kashmiri chili powder
- ¼ teaspoon salt
Yogurt Sauce and Garnishes
- 1 cup plain Greek yogurt (or regular plain yogurt)
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro or mint
- 1 tablespoon tamarind chutney or date chutney (optional)
- Pomegranate seeds (optional, for garnish)
- Crispy sev (optional, for garnish)
Instructions
- Cook the Potatoes: Boil or steam the halved baby potatoes in salted water until just fork-tender, about 10–12 minutes. Drain well and let them cool slightly to handle safely.
- Sauté the Potatoes: Heat the vegetable oil in a large skillet over medium heat. Add the cooked potatoes and sauté for 5–7 minutes, stirring occasionally, until they turn golden and lightly crisp on the edges. Sprinkle with chaat masala, ground cumin, paprika, and salt. Toss well to evenly coat the potatoes with the spices.
- Prepare the Yogurt Sauce: In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth and creamy. This tangy yogurt base provides a refreshing contrast to the spiced potatoes.
- Assemble the Dish: Spread a generous layer of the lemony yogurt onto a serving plate or shallow bowl. Top this with the warm, spiced sautéed potatoes. If using, drizzle tamarind or date chutney over the potatoes to add a hint of sweetness and tanginess.
- Garnish and Serve: Sprinkle the chopped fresh cilantro or mint over the top along with pomegranate seeds and a scattering of crispy sev to add color, freshness, and crunch. Serve immediately while the potatoes are still slightly warm or at room temperature.
Notes
- Best served slightly warm or at room temperature to enjoy the blend of textures and flavors fully.
- Adjust the quantity of chaat masala to taste for desired tanginess and spice level.
- Baby potatoes are preferred for their tender texture and appealing appearance, but new potatoes can be used as well.
- Using Greek yogurt adds creaminess and protein, but regular plain yogurt works fine too.
- Tamarind or date chutney is optional but highly recommended for an authentic tangy touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Indian
