Aloo Anardana Sabzi Recipe – Potatoes with Dried Pomegranate Curry
Aloo anardana is one of the delicious and lip smacking potato recipe. So easy, quick and super scrumptious to savor recipe that is healthy and is liked by kids too. Here the boiled potatoes are cooked with pomegranate seeds and further spiced up with desi masalas.
This spicy and tarty flavored aloo anardana recipe goes well with poori or parantha. The tanginess of dry pomegranate seeds in this recipe is surely amazing and tongue tickling. Making this aloo anardana recipe is really easy and this recipe with step-by-step pictures will help you make perfect recipe. So, go ahead and try out making this recipe at your home and enjoy!
Directions
Getting ready:
Wash the potatoes thoroughly with water. Drain out excess water from them. Boil them in pressure cooker until they turn tender. Peel off their skin and chop them in 4-5 pieces. Place them in a bowl.
Making:
Heat a pan with ghee. Allow the ghee to melt completely. Then splutter cumin seeds into it. After that, add asafoetida, turmeric powder, coriander powder, chopped green chillies and chopped potatoes into it.
Further add salt and red chilly powder to the potatoes. Cook the potatoes on medium flame until the turn crisp. Keep stirring at regular intervals of ½ minutes. It will take around 5 minutes to stir fry the potatoes.
Now add garam masala and dry pomegranate seeds in the stir fried potatoes. Mix everything really well. Cook the potatoes for 1-2 minutes while stirring it continuously.
Stir fried aloo anardana is now ready. Turn off the flame. Transfer the sabzi to a serving bowl.
Serving:
Serve this tempting and lip-smacking stir fried aloo anardana steaming hot along with poori or parantha. Enjoy!
- Potatoes – 4-5 (300 grams)
- Ghee – 2 tbsp
- Dry pomegranate seeds – 1 tsp
- Green chilly – 1 (finely chopped)
- Coriander powder – 1 tsp
- Asafoetida – 1 pinch
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Red chilly powder – ¼ tsp
- Garam masala – ¼ tsp
- Salt – ¾ tsp or to taste
- Wash the potatoes thoroughly with water. Drain out excess water from them. Boil them in pressure cooker until they turn tender. Peel off their skin and chop them in 4-5 pieces. Place them in a bowl.
- Heat a pan with ghee. Allow the ghee to melt completely. Then splutter cumin seeds into it. After that, add asafoetida, turmeric powder, coriander powder, chopped green chillies and chopped potatoes into it.
- Further add salt and red chilly powder to the potatoes. Cook the potatoes on medium flame until the turn crisp. Keep stirring at regular intervals of ½ minutes. It will take around 5 minutes to stir fry the potatoes.
- Now add garam masala and dry pomegranate seeds in the stir fried potatoes. Mix everything really well. Cook the potatoes for 1-2 minutes while stirring it continuously. Stir fried aloo anardana is now ready. Turn off the flame. Transfer the sabzi to a serving bowl.
- \Serve this tempting and lip-smacking stir fried aloo anardana steaming hot along with poori or parantha. Enjoy!
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