Sindhi Aloo Tuk + Yogurt Bowl

Method

1. 1Boil baby potatoes till just tender, drain, smash gently with the side of a knife — they should crack but hold.
2. 2Heat oil in a wide pan, pan-roast potatoes turning till deeply golden on all sides — 8 minutes.
3. 3Dust hot with chilli powder, amchur, chaat masala, half the cumin and salt; toss till coated.
4. 4Beat yogurt with cumin, salt and the slit chilli; spoon into a wide bowl.
5. 5Pile cook until crunchy potatoes on top, drizzle tamarind chutney.
6. 6Scatter pomegranate and coriander; eat the contrast of crispy + cool.