How to make Aloo Anardana -
Boiled potatoes further cooked in pomegranate water and masalas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Potatoes (aloo), Dried pomegranate seeds (anardana) (अनारदाना)
Cuisine : Punjabi
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Methi fry Water chestnut and Mushroom Stir Fry Peas and Raw Banana Subzi Achari Parwar
Aloo Anardana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Aloo Anardana Recipe
Potatoes (aloo) boiled and peeled 5 medium
Dried pomegranate seeds (anardana) soaked for ½ hour 1 cup
Oil 1 tablespoon
Ginger finely chopped 1 inch
Garlic finely chopped 1 tablespoon
Onion 1 medium
Red chilli powder 1 teaspoon
Grated jaggery 2 teaspoons
Fresh pomegranate pearls for garnishing
Method
Step 1
Grind dried pomegranate seeds with the water in which it was soaked into a smooth paste. Put the paste into a bowl.
Step 2
Cut potatoes into cubes. Heat oil in a non-stick pan.
Step 3
Add 1 cup water to pomegranate paste and mix well.
Step 4
Add ginger, garlic and onion to the pan and sauté for 1 minute.
Step 5
Place a strainer over a bowl and put a muslin cloth in it. Pour the diluted pomegranate paste in it and strain.
Step 6
Add potato cubes, salt and red chilli powder to the pan and mix well. Cook for 2-3 minutes.
Step 7
Add strained pomegranate liquid, mix well and cook for 1 minute. Add jaggery, mix well and cook for 4-5 minutes.
Step 8
Transfer into a serving bowl and serve hot garnished with fresh pomegranate pearls.
Nutrition Info
Calories : 773 Kcal
Carbohydrates : 148.1 gm
Protein : 10.8 gm
Fat : 15.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
