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Turmeric Potatoes with Red Onion and Chutney
South Asian aloo chaat inspired this recipe. The dish, a type of street food, is defined by a lively combination of contrasting tastes and textures. With the potatoes cooked mostly in the microwave, store-bought fried noodles adding crunch and jarred chutney supplying spice along with savoriness or sweetness (depending on the variety of chutney you use), our version is as quick and easy to make as it is flavor-packed. Serve this as a side or make it into a main by serving with basmati rice and dal.
4
Servings
25 minutes
Ingredients
-
1½
pounds Yukon Gold potatoes, cut into ¾- to 1-inch chunks
-
Kosher salt and ground black pepper
I liked microwaving the potatoes as a time-saver. next time would skip the noodles, which just got soggy, and would switch out chutney for hot pickle.