This version makes use of pita chips for texture. A sweet tamarind chutney combines with a salty yogurt sauce into the most delicious mess. Cook, relax, and enjoy!

What you'll need: 2 russet potatoes 1 can chickpeas 1 large red onion 2 tsp garam masala ¼ cup tamarind concentrate ½ oz fresh ginger 2 Tbsp dark brown sugar 7 oz 2% greek yogurt ½ oz fresh mint Plain salted pita chips coarse salt freshly ground black pepper olive oil

Equipment: rimmed baking sheet small saucepan

Recipe steps:

  1. Prep ingredients Preheat oven to 425°F. Halve, peel, and thinly slice onion through the core; set aside a handful of sliced onions for garnish. Quarter potatoes lengthwise. Drain and rinse chickpeas. Pick mint leaves from stems.

  2. Prep potatoes Place onions, potatoes, and chickpeas on a rimmed baking sheet and toss with 2 tablespoons oil, garam masala, 1 teaspoon salt, and ¼ teaspoon pepper.

  3. Roast potatoes Roast potatoes, onion, and chickpeas until potatoes are tender and golden brown, 30–35 minutes.

  4. Cook tamarind chutney Peel and grate ginger over a small saucepan. Stir in the tamarind concentrate, brown sugar, and ½ cup water. Bring to a simmer and cook until thickened, about 10 minutes.

  5. Prepare yogurt Combine yogurt, 2 tablespoons water, and season to taste with salt and pepper.

  6. Finish Divide yogurt between 2 plates. Top with potatoes, chickpeas, and onions. Garnish with torn mint leaves, raw onion, and broken up pita chips. Enjoy!

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