Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve
Prep:15 mins
Serves 4 – 6
750g potatoes (Maris Piper or King Edward)1 small red onion, finely diced30g ginger, peeled and finely grated2 green chillies, deseeded and finely chopped1 tsp ground cumin2 tsp chaat masala½ tsp Kashmiri chilli powder½ tsp coarsely ground black peppercorns1 lemon, juiced1 l sunflower oil, for deep-frying4 tbsp date and tamarind sauce (use shop-bought, or try our recipe below)2 tbsp coriander relish (use shop-bought or try our recipe below)2 tbsp roughly chopped coriander3 tbsp pomegranate seeds
STEP 1Peel the potatoes, cut into 3cm chunks and rinse under cold running water for 2 mins. Bring a large pan of salted water to the boil, add the potatoes and simmer, uncovered for 5-10 mins until tender. Drain and tip onto a cooling rack. Leave to cool, then chill for 30 mins to dry the surface.STEP 2Mix the onion with the ginger, spices and lemon juice. Set aside.STEP 3Heat the oil in a wok or karahi to 180C, or when a cube of bread browns in 30 seconds. Batch fry the potatoes until golden, drain on kitchen paper and season with salt.STEP 4Mix the potatoes with the dressed onions, drizzle with the date and tamarind sauce and coriander relish, and sprinkle with the coriander and pomegranate seeds. Serve straightaway.
