Bombay Potato and Chickpea Chaat Salad

By Sprig Originals ✓ · cooked up in Sprig

A big bowl of tender baby potatoes and chickpeas tossed in warm, sizzled cumin-and-turmeric oil, then brightened with lemon, red onion, tomatoes and a heap of fresh mint and cilantro. It tastes better after an hour of sitting, holds beautifully at room temperature, and the cooling yogurt drizzle goes on right before the table — which makes it a genuinely stress-free thing to carry to a potluck.

Ingredients

• 3 lb baby potatoes, halved (quartered if large)
• 2 15 oz cans chickpeas, drained and rinsed
• 1 small red onion, finely diced
• 2 cups cherry tomatoes, halved
• 1 cup cilantro leaves and tender stems, chopped
• 1/2 cup fresh mint leaves, chopped

• 1/3 cup vegetable oil
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1/2 tsp cayenne pepper
• 3 tbsp lemon juice, plus wedges to serve
• 2 tsp kosher salt
• 1 cup plain whole-milk yogurt

Instructions

1. Put the halved baby potatoes in a large pot, cover with cold water by 2 inches, add 1 teaspoon of the salt, and bring to a boil. Simmer 12 to 15 minutes, until a knife slides into a potato with no resistance. Drain well and leave them in the colander for 5 minutes to steam dry.
2. While the potatoes cook, heat the vegetable oil in a small skillet over medium heat. Add the cumin seeds and swirl for 30 to 45 seconds, until they darken a shade and smell toasty. Take the pan off the heat, then stir in the turmeric, garam masala and cayenne — the residual heat is enough to bloom them without burning.
3. Tip the warm, dry potatoes into your largest bowl. Pour the spiced oil over them, add the remaining 1 teaspoon salt and 2 tablespoons of the lemon juice, and fold gently with a rubber spatula until every piece is coated yellow-gold. Let cool 15 minutes.
4. Add the chickpeas, red onion and cherry tomatoes and fold again. Taste and add more salt or lemon — at room temperature the seasoning should taste slightly bolder than you'd expect. Cover and rest at least 30 minutes (or refrigerate up to 24 hours) so the potatoes soak up the spices.
5. Stir the remaining 1 tablespoon lemon juice and a pinch of salt into the yogurt until pourable. Carry it in a separate jar or container so the salad doesn't go watery in transit.
6. At the party, let the salad sit out 30 minutes if it came from the fridge. Fold in the cilantro and mint, spoon over the yogurt in loose ribbons, and set out lemon wedges alongside. Serve at room temperature.

Chef's tips

Nutrition (per serving, estimated)

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