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
freshly ground black pepper
rimmed baking sheet
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.
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.
Roast potatoes, onion, and chickpeas until potatoes are tender and golden brown, 30–35 minutes.
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.
Combine yogurt, 2 tablespoons water, and season to taste with salt and pepper.
Divide yogurt between 2 plates. Top with potatoes, chickpeas, and onions. Garnish with torn mint leaves, raw onion, and broken up pita chips. Enjoy!
See what else is cooking this week!