SABZI HOME RECIPES

Curried Yoghurt Potato Salad

This is one of our most popular potato dishes at Sabzi. Try serving alongside a spiced and roasted whole cauliflower or a lemon and rosemary rubbed leg of lamb and a crisp green leaf salad for an absolutely delicious twist on a classic roast.

Best enjoyed warm or even at room temperature, rather than piping hot, so this is a brilliant option when you would like to get ahead before guests arrive; there’s no need to plate up with an audience!

Ingredients

To dress enough potatoes to feed 6

300g Greek yoghurt

½ teaspoon Sabzi dahl blend

½ teaspoon garam masala

½ teaspoon ground cumin

1.5 tsp ground turmeric

Pinch chilli flakes (omit if you don’t love the heat)

Juice of 1-2 fresh limes depending on your preference and the juiciness of the limes!

50g fresh coriander finely chopped

60g mango chutney

2 roasted cloves of garlic, smushed!

Approx. 100ml olive oil (or oil of your choosing)

Salt and pepper to taste

Method

Start by roasting your potatoes with plenty of seasoning and a couple of whole garlic cloves bashed with the back of your knife (you can then use these roasted cloves in your dressing, below). I love to roast the deliciously delicate new potatoes that are available locally at this time of year, but pretty much any white potato will do.

In the meantime, mix your curried yoghurt dressing. Sub out the Greek yoghurt for a vegan alternative and this dish will be totally veganised. This is a lovely way to use our Dahl Blend at Sabzi, but you can absolutely use a curry spice blend or a garam masala if that’s all you have to hand.

While your potatoes are roasting, pop a hot pickle on for your onions. Start with equal parts red wine vinegar and brown sugar; bring to a bubble and reduce the heat until the sugar is dissolved. Taste and add sugar to your preference; I like a sweet pickle for this dish, but everybody’s palate is different. Once ready, simply slice and add a couple of red onions while the pickle is still hot to kick start the pickling process. When cool this can be put in a tupperware in the fridge for up to a week and are a brilliant garnish for many dishes, or thrown through a salad for a piquant edge.

To Serve

When your potatoes are cooked and cooling, begin layering with your dressing, drizzling generously over the potatoes. Add pickled onions on top of the dressing, a sprinkle of fresh coriander or chives, and a dusting of nigella seeds. I really hope you enjoy eating these potatoes as much as I do!