Tamarind and dates are often associated with Middle Eastern cooking but both are also used in Indian recipes. This recipe is based on the Punjabi dish ‘Aloo Gobi’ or potato and cauliflower curry. Here, I’ve used purple potatoes instead of white potatoes, but you could use either. Apart from adding dramatic colour to the dish, I think the earthy taste of purple potato works well with the sweet and sour taste of the dates and tamarind. You can serve this as a side dish or as a main. If I’m serving this as a main course I usually add a poached or fried egg on top.

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