Special Diet

Cumin Potatoes with Pomegranate Seeds

cook 10 mins
Tags: Spicey
  • 1/2 large pomegranate
  • 4 tablespoons sunflower oil
  • 1–2 teaspoons black mustard seeds
  • 1 teaspoon hot chilli powder
  • 4 teaspoons cumin seeds
  • 2 teaspoons sesame seeds
  • 8–10 fresh curry leaves (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 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.
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