500 g (1 lb) cooked potatoes, cut into 2.5 cm (1 inch) cubes
6 tablespoons chopped coriander leaves
juice of 1 small lemon
salt and pepper
To remove the pomegranate seeds, place the pomegranate over a bowl, cut-side down, and hit with the back of a spoon, catching the seeds in the bowl. Set aside.
Heat the oil in a large wok or frying pan until hot, add the mustard seeds and cook over a medium-high heat for a few minutes until the seeds begin to pop, then add the chilli powder, cumin seeds, sesame seeds and curry leaves, if using, and stir-fry for 30 seconds until fragrant.
Add the ground spices and potatoes and season well, then increase the heat to high and stir-fry briskly for 4–5 minutes.
Remove from the heat and stir in the chopped coriander and pomegranate seeds. Stir in the lemon juice, then spoon into a warm serving dish and serve hot.