Aloo Anardana Recipe
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.
Servings: 4 people
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.
Video
Notes
Keep the potato wedges soaked inw ater until ready to use otherwise they will turn black from oxidation.
Nutrition
Calories: 193kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 674mg | Potassium: 528mg | Fiber: 4g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 28mg | Calcium: 29mg | Iron: 2mg
