Aloo Anardana
Aloo Anardana is a delicious Indian-style potato stir fry where potatoes are cooked with anardana powder (powdered dried pomegranate seeds). Make it using my easy recipe (vegan).
Here are some more potato sabzi recipes that you may like: Aloo Methi, Achari Aloo, Dubki Wale Aloo, Jakhiya Aloo, and Karare Aloo.
One of the reasons I started blogging was that I enjoy trying new recipes every day. I wanted to share the ones that turned out well with everyone.
The other reason I started blogging was that I came across numerous interesting recipes on a nearly daily basis. Still, most of them were not written correctly, the measurements were off, and they often needed an ingredient or two to elevate them. And I took it as a project to work on these recipes and make them foolproof, so that they turn out great for anyone trying them.
I came across this aloo anardana sabji recipe in a magazine many years ago, and simply reading it made me realize it would be delicious. By making a few adjustments here and there, I came up with this version, and trust me, it’s super delicious. Do try it!
About Aloo Anardana
Aloo = Potatoes and Anardana = Dried Pomegranate Seeds.
Aloo Anardana is a delicious Indian potato sabji where potatoes are cooked with dried pomegranate seeds and some other spices.
It is a great side dish to serve with roti, paratha, or poori.
Ingredients
Potatoes – Use any variety of potatoes that you prefer to make this aloo anardana sabzi.
Spices – You will need asafetida (hing), cumin seeds, coriander powder, Kashmiri red chili powder, turmeric powder, garam masala powder, and anardana powder (dried pomegranate seeds powder).
Others – You will also need oil, green chilies, salt, and cilantro ( fresh coriander leaves).
Use any cooking oil that you use at home.
Adjust the green chilies as per your taste.
How To Make Anardana Aloo Sabzi
Peel 1 pound (500 g) of potatoes and cut them into wedges. Soak the wedges in water in a large bowl and keep aside.
Heat 3 tablespoon oil in a pan over medium-high heat.
Once the oil is hot, add ¼ teaspoon asafetida and 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Reduce the heat to low and add the following ingredients to the pan.
- 1 tablespoon coriander powder
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 tablespoon anardana powder
Stir for 2-3 seconds.
Remove the potato wedges from the water and place them in the pan. Mix well with the spices.
Add 2 green chilies (slit in half) and 1 teaspoon salt and mix well.
Cover the pan with a lid and cook until the potatoes are tender (12-15 minutes), stirring occasionally.
Splash some water while cooking if the masala gets dry.
Check for salt and add more if needed.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Question
Yes, you can. Crush boiled potatoes roughly using your palms. Follow the recipe until adding anardana to the pan. Then add the crushed potatoes, along with green chilies and salt, and cook for 3-4 minutes over medium-high heat. Garnish with cilantro and serve.
Storage Suggestions
Aloo Anardana can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it in a pan or microwave until nicely hot before serving.
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Aloo Anardana Recipe
Ingredients
- 3 tablespoons oil
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 tablespoon anardana powder
- 1 pound potatoes (500 g, peeled and cut into wedges)
- 2 green chilies (slit in half)
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add asafetida and cumin seeds and let them crackle for 4-5 seconds.
- Reduce the heat to low and add coriander powder, chilli powder, turmeric powder, garam masala powder, and anardana powder to the pan.
- Stir for 2-3 seconds.
- Add potato wedges and mix well.
- Add green chilies and salt and mix well.
- Cover the pan with a lid and cook until the potatoes are tender (12-15 minutes), stirring occasionally.
- Splash some water while cooking if the masala gets dry.
- Check for salt and add more if needed.
- Garnish with chopped cilantro and serve hot.
The pomegranate seeds give an amazing taste to this recipe. Its a must try.