Potato and Chickpea Curry
Suggested variation: With Tomatoes Diced fresh tomato and mint leaves add freshness
Steam the diced potato over simmering water until tender to the point of a knife.
Heat the tamarind paste, sugar, lime and chilli in a small pan to dissolve the sugar, thinning out with a little water if it is too thick. Taste - you may want more sugar. Set aside.
Combine the potatoes, chickpeas, onion, coriander and chaat masala and season carefully.
Pile onto individual plates using circle molds, then drizzle over the tamarind chutney and yoghurt. Top with a little extra coriander.