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Layered Indian-style dip with smashed cumin potatoes

A layered Indian-style dip with smashed cumin potatoes on a plate alongside

Layered Indian-style dip with smashed cumin potatoes

Name: Layered Indian-style dip with smashed cumin potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Indian
Ingredients: 750g baby potatoes; 2 tsp cumin seeds; 2 tsp mustard seeds; 1 tsp garlic granules; 3 tbsp vegetable oil; 350g Greek yogurt; ½ cucumber coarsely grated and the water squeezed out; 1 garlic clove finely grated; 2 tsp chaat masala; large handful of mint leaves picked and finely chopped, plus a few extra to serve; 6 tbsp mango chutney (we like Geeta’s); 3 tbsp tamarind sauce; bombay mix, chopped coriander and 2 tbsp pomegranate seeds, to serve

Helena Busiakiewicz

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 45 mins

plus cooling

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Make this layered party dip with Indian-inspired flavours. If you don’t have time to make the potatoes, serve with poppadoms

Vegetarian

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Ingredients

Nutrition

750g baby potatoes
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp garlic granules
3 tbsp vegetable oil

For the dip

350g Greek yogurt
½ cucumber

coarsely grated and the water squeezed out
1 garlic clove

finely grated
2 tsp chaat masala
large handful of mint

leaves picked and finely chopped, plus a few extra to serve
6 tbsp mango chutney

(we like Geeta’s)
3 tbsp tamarind sauce
bombay mix, chopped coriander and 2 tbsp pomegranate seeds, to serve

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Nutrition: Per serving (6)

kcal268
fat12g
saturates4g
carbs31g
sugars14g
fibre3g
protein7g
salt1.08g

Method

step 1

Bring a large pan of salted water to the boil, then lower in the potatoes using a slotted spoon and cook for 9-10 mins until a sharp knife slides in easily. Drain and leave to steam-dry. Heat the oven to 220C/200C fan/gas 8 and line a large baking tray with baking parchment.
step 2

Put the cumin and mustard seeds, the garlic granules and oil in a large bowl. Season well with salt and pepper, then toss in the potatoes.
step 3

Use a glass or mug to squash the potatoes onto the baking sheet until they just collapse, leaving space between them. Bake for 30-35 mins until golden, sizzling and crisp.
step 4

For the dip, mix the yogurt, cucumber, garlic, chaat masala and chopped mint in a large bowl. Season well with salt. Spoon into a wide, shallow serving bowl or plate, smoothing it out to the edge.
step 5

Spoon the mango chutney on top of the yogurt mixture, making it into a slightly smaller circle within. Top with a smaller circle of tamarind sauce. Sprinkle over the bombay mix, coriander, whole mint leaves and pomegranate seeds. Serve with the smashed potatoes for scooping.

Recipe from Good Food magazine, Christmas 2026

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