Aloo Anardana

by Arthi Balaji

Potatoes – 1 kg, boiled, cut into 1 1/2 inch cubes
Pomegranate Seeds – 1 cup, dried, crushed
Butter – 1/2 cup
Coriander Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Salt to taste
Green Chillies – 6, Slit
Green Coriander – 1 tbsp, chopped

1. Heat the butter in a heavy bottomed pan.
2. Add the coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds.
3. Mix thoroughly.
4. Add the potatoes, salt and green chillies.
5. Mix gently so that the spices coat the potatoes evenly.
6. Reduce the heat to low and simmer for 10-15 minutes.
7. Remove the pan from the heat.
8. Garnished with green coriander and the remaining pomegranate seeds.
9. Serve hot.

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