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Indian potato salad, masala yogourt, cilantro chutney, almonds and tamarind sauce

Brunch, Vegetarian, Gluten free, Vegetables and Fruits

A recipe with an Indian and vegetarina inspiration to it, filled with flavors that complete each other.

Note

I suggest you find yourselves some Tamarind paste, it is easier to use and find.

Ingredients

Recipe for 2

Potatoes

250 Gr

Baby potatoes

2 Clove(s)

Garlic

1 Tsp

Curcuma

1 Tsp

Cumin powder

1 Stem

Green onion

Masala Yogourt

0.50 Cup(s)

Greek yogurt

1 Tbsp

Garam masala

1 Unit(s)

Lime

Tamarind Sauce

0.50 Cup(s)

Tamarin

1 Required quantity

Water

1 Tbsp

Honey

Cilantro Chutney

1 Bunch(es)

Coriander

2 Tbsp

Lime juice

1 Required quantity

Olive oil

Shaved almonds

4 Tbsp

Sliced almonds

Preparation time: 35 min

Preheat your oven at 400 °F

Potatoes

Cut your potatoes in thin slices of 1 cm. Peel and chop your garlic. In a mixing bowl, mix your potatoes, garlic, tumeric, cumin and some salt and pepper, add olive oil. Spread on a baking sheet and cook in the oven at 400F for 15 minutes, we want a golden brown potato. Once cooked, add some chiseled green onions, mix, taste, rectify seasoning if needed.
Masala Yogourt

In a mixing bowl, add your yogourt, Garam Masala and the juice and zest of your lime, taste and set aside.
Tamarind Sauce

In a small cooking pot, add your Tamarind paste, stretch with a bit of water and add the honey. Bring to a boil and cook for 5 minutes. Pass through a sift, add water if needed, taste and set aside.
Cilantro Chutney

Blend all your ingredients together, adding a bit of olive oil as ou go, until you get a pesto texture, season with salt and pepper, taste and set aside.
Dressing proposition

In a nice flat plate, spread your yogourt evenly, lay on it the potatoes, now decorate with the chutney, almonds and tamarind sauce.
Shaved almonds

In a frying pan, heat up your almonds on high heat without any oil or butter. Once you get a nice coloration, remove them from the pan into a bowl so they can cool down a bit.