Step 1

For the chutney, bring the tamarind paste, dates, soft sugar and 250ml water to the boil. Simmer for about 5 minutes, until the dates are soft. Cool. Stir in the spices, season and whizz in a food processor until smooth. Add more water if it’s too thick – the mixture should be pourable, like double cream.

Step 2

Quarter the potatoes and cook in boiling water until tender, about 10-15 minutes. Drain and spread out on a tea towel. When cool, transfer to a plate and chill in the fridge for 30 minutes to dry them out.

Step 3

Cook the lentils in simmering water, enough to cover, until tender, but don’t let them go too far, about 20-25 minutes. They have to keep their shape. Drain and season.

Step 4

Cut the aubergines into 3cm rounds, then slice each one into quarters. Heat 2 tbsp oil in a large frying pan and cook the aubergines in two batches, adding more oil if needed. They should be golden on all sides. Season as you go. Transfer the aubergines to a bowl. Add 1 onion to the pan, cook until softened a little, then add half the ginger, garlic, chilli, cumin and chaat masala and cook for a couple of minutes more.

Step 5

In a bowl, mix together the remaining onion, ginger, garlic chilli, cumin and chaat masala. Stir in the lime juice and season, then set aside.

Step 6

Heat 4 tbsp oil in a frying pan and sauté the potatoes in 2 batches until golden. Drain on double layers of kitchen paper and sprinkle with salt.

Step 7

Heat the aubergines and lentils with the onions in the frying pan. Transfer to a warm, broad serving bowl or large plate and add the potatoes. Drizzle with the date and tamarind sauce (don’t use it all, serve the rest at the table). Sprinkle with the pomegranate seeds, cashews, coriander and lime-pickled onions. Serve with the coriander chutney (see intro for link), seasoned yogurt and naan.