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dates tamarind paste salt Greek yogurt potatoes unsalted butter cumin seeds ground black pepper ground ginger serrano chile chickpeas shallot lemon handful of cilantro Handful of thin
Viewed: 29 - Published at: 5 years agoIngredients
- 1/2 cup dates or 8, pitted
- 3 teaspoons tamarind paste
- Salt
- 2 tablespoons Greek yogurt
- 1 pound 6 ounces new potatoes
- 2 tablespoons unsalted butter
- 1 teaspoon cumin seeds, roughly ground
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground ginger
- 1 serrano chile, finely chopped
- one 14-ounce can chickpeas, drained and rinsed
- 1 large shallot, finely diced
- Juice of 1 lemon
- Large handful of cilantro, chopped
- Handful of thin sev (fried chickpea noodles)
Method
- Prepare the date and tamarind chutney first. Blend the dates together with the tamarind paste and a pinch of salt and just under 1/2 cup of water, then leave to one side.
- Mix the yogurt with a couple of tablespoons of water until you can drizzle it using a spoon, then leave to one side. Wash and boil the potatoes for 15 minutes, until they are tender and a knife can slip through them easily. Drain, tip out onto a plate, and crush them slightly with a fork or the bottom of a sturdy cup.
- Put the butter into a wide-bottomed frying pan over a medium heat. When melted, add the ground cumin seeds, black pepper, ginger, chili, and 2/3 teaspoon of salt. Stir, then add the potatoes. Leave the potatoes to crisp and char for around 5 minutes, to heat through. Toss together and throw in the chickpeas, shallots, and lemon juice. Then add the date and tamarind chutney. Stir to mix and take off the heat.
- Serve warm in individual plates or bowls with a couple of dollops of yogurt, a scattering of cilantro, and sev.
