This version makes use of pita chips for texture. A sweet tamarind chutney combines with a salty yogurt sauce into the most delicious mess. Cook, relax, and enjoy!

What you’ll need:
2 russet potatoes
1 can chickpeas
1 large red onion
2 tsp garam masala
¼ cup tamarind concentrate
½ oz fresh ginger
2 Tbsp dark brown sugar
7 oz 2% greek yogurt
½ oz fresh mint
Plain salted pita chips
coarse salt
freshly ground black pepper
olive oil

Equipment:
rimmed baking sheet
small saucepan

Recipe steps:

1. Prep ingredients
   Preheat oven to 425°F. Halve, peel, and thinly slice onion through the core; set aside a handful of sliced onions for garnish. Quarter potatoes lengthwise. Drain and rinse chickpeas. Pick mint leaves from stems.

2. Prep potatoes
   Place onions, potatoes, and chickpeas on a rimmed baking sheet and toss with 2 tablespoons oil, garam masala, 1 teaspoon salt, and ¼ teaspoon pepper.

3. Roast potatoes
   Roast potatoes, onion, and chickpeas until potatoes are tender and golden brown, 30–35 minutes.

4. Cook tamarind chutney
   Peel and grate ginger over a small saucepan. Stir in the tamarind concentrate, brown sugar, and ½ cup water. Bring to a simmer and cook until thickened, about 10 minutes.

5. Prepare yogurt
   Combine yogurt, 2 tablespoons water, and season to taste with salt and pepper.

6. Finish
   Divide yogurt between 2 plates. Top with potatoes, chickpeas, and onions. Garnish with torn mint leaves, raw onion, and broken up pita chips. Enjoy!

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