Easy aloo chaat

Enjoy this moreish potato-based side dish to accompany an Indian feast. Scatter colourful coriander leaves and pomegranate seeds to serve

Ingredients

• 750 g potatoes (Maris Piper or King Edward)
• 1 small red onion, finely diced
• 30 g ginger, peeled and finely grated
• 2 green chillies, deseeded and finely chopped
• 1 tsp ground cumin
• 2 tsp chaat masala
• 0.5 tsp Kashmiri chilli powder
• 0.5 tsp coarsely ground black peppercorns
• 1 lemon, juiced
• 1 l sunflower oil, for deep-frying
• 4 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 coriander
• 3 tbsp pomegranate seeds

Steps

1. Peel 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.
2. Mix the onion with the ginger, spices and lemon juice. Set aside.
3. Heat 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.
4. Mix 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.