INGREDIENTS:

• 1kg (2lbs) potatoes, peeled and cubed
• 30ml (2 tbsp) oil
• 4 garlic cloves, peeled and chopped finely
• 2.5cm (1in) fresh ginger, peeled and grated
• 1 green chilli, topped and chopped finely
• 2g (½ tsp) ground cumin
• 2g (½ tsp) chaat masala
• 1g (¼ tsp) salt
• 2g (½ tsp) red chilli powder
• 60g (4 tbsp) nylon sev
• 60g (4 tbsp) green chutney
• 60g (4 tbsp) mango chutney
• 60g (4 tbsp) plain yogurt
• 10g (½ cup) cilantro/coriander leaves, washed and chopped
• ½ pomegranate, arils only

SERVES:

• 8 Starter - 4 Main Course

COOKS IN:

• Prep: 15 min
• Cooking: 15 min

DIFFICULTY:

• MEDIUM

METHOD:

• Blanch the potato cubes by placing them in a pot full of salted water and bringing it to a boil.
  
• Once boiling point is reached, drain the potatoes and set to one side to steam dry.
  
• Add the oil to a large non-stick frying pan and bring a medium temperature.
  
• Add the garlic, ginger and chilli and fry for 30 seconds.
  
• Tip in the potato cubes and fry until they turn golden, which takes about 3-5 minutes, stirring constantly.
  
• Sprinkle the cumin, chaat masala, salt and chilli powder on top of the potatoes and stir.
  
• Stir for 2 minutes, check that the potatoes are now cooked. If not, continue frying until the desired texture is achieved.
  
• When potatoes are cooked, remove from heat and tip into a serving bowl.
  
• Sprinkle with nylon sev, green chutney, mango chutney, yogurt, cilantro and pomegranate.
  
• Serve immediately. Enjoy!

• The potato cubes should ideally be cut into 2.cm (1in) cubes.