Roast potatoes on cumin-garlic yoghurt with coriander chutney

Ingredients

• 1kg baby potatoes 
• Salt and milled pepper 
• 1 Tbsp (15ml) roasted garam marsala 
• ½ Tbsp (7ml) cumin seeds 
• ½ Tbsp (7ml) nigella seeds 
• Glug olive oil 
• 3 sprigs curry leaves 
• 1 red onion, sliced into petals 
• 1 bulb garlic, halved  

Chutney: 

• ½ punnet (30g) fresh coriander 
• 1 green chilli, finely chopped 
• Grated peel and juice (30ml) of 1 lime 
• 4 Tbsp (60ml) olive oil blend 

For serving: 

• 1 cup (250ml) yoghurt 
• 1 tub (250g) sour cream 
• ½ Tbsp (7ml) ground cumin, toasted slightly 
• 2-3 spring onions, sliced into matchsticks 
• Sliced green serrano chilli or jalapeño 

Method

1. Preheat oven to 180°C. 
2. Halve potatoes and place on a baking tray. 
3. Sprinkle with spices, drizzle liberally with oil and toss to coat evenly. Dot with curry leaves.  
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both for 30-35 minutes until potatoes are tender and onion and garlic are deep-brown and soft. 
6. Combine chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Mix yoghurt and sour cream in a separate bowl, and season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin, and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion and chilli and serve with coriander chutney. 

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