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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.
Mix the onion with the ginger, spices and lemon juice. Set aside.
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.
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.