Aloo Anardana

Aloo Anardana is a traditional Indian recipe for a classic dish of spiced and fried potatoes that, typically, is served and eaten as a snack but which can also be served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Indian version of: Aloo Anardana.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4-6

Rating:

Tags : Curry Vegetarian Recipes Indian Recipes

This makes a very nice kind of fried potato that can be eaten as a snack or as an accompaniment to a main meal.

Ingredients:

oil or ghee for frying
750g boiling potatoes (King Edwards or Santé are good)
60ml ghee (clarified butter)
3–4 whole red chillies
¼ tsp turmeric powder
½ tbsp ground coriander
3/4 tsp ground cumin
½ tsp chilli powder
100g anardana (dried pomegranate seeds, finely powdered)
1 tsp sea salt

Method:

Peel the potatoes and cut into 4cm pieces. Boil the potatoes until tender (about 12 minutes), remove from the water and allow to cool completely.

Once the potatoes are cold heat the ghee in a wok then add the whole red chillies and fry until they begin to darken (about 6 minutes). Add the chopped potatoes to the oil and fry until they begin to run crispy (about 6-8 minutes). Add the powdered spices at this time and make sure that they cover all the potatoes. Finally add the pomegranate seeds, toss the potatoes to mix with the spice and fry for a further few minutes.

Serve immediately.