Aloo tikka

Place the potatoes in a pan of boiling salted water and cook until soft. Drain and rise in cold water.

Roughly chop the potatoes into a large mixing bowl.

Heat the rapeseed oil in a frying pan and fry the onions for 30 seconds. Add the cumin seeds. Continue to cook until the onions are translucent, but browned with the colour of the cumin seeds. The onions should not be golden, just soft and translucent.

Add the onions to the potatoes along with the salt, garam masala, chillies, and coriander. And the pomegranate seed powder.

Gently mash with a fork to combine the ingredients into a rough mash. Leave to cool in the fridge for about 30 minutes.

Mix the gram flour with enough cold water to make a slightly runny paste.

Divide the potato mixture into 12 equal portions. Take a portion and roll into a ball then flatten to make an even disc. Repeat with the remaining portions and place on a plate. Wash your hands.

Dip each disc into the gram flour to coat well. Heat the oil in a frying pan and fry in the cakes in batches until golden brown.

Drain on kitchen paper and serve with Ten Second Yoghurt and Mint Chutney.