Aloo Anardana

Ingredients 

• 5 medium potatoes (aloo), boiled and peeled
• 1 cup dried pomegranate seeds (anardana), soaked for ½ hour
• 1 tablespoon oil
• 1 inch ginger, finely chopped
• 1 tablespoon finely chopped garlic 
• 1 medium onion
• 1 teaspoon red chilli powder
• 2 teaspoons grated jaggery
• Fresh pomegranate pearls for garnish

Method

1. Grind dried pomegranate seeds with the water in which it was soaked into a smooth paste. Put the paste into a bowl.
2. Cut potatoes into cubes. Heat oil in a non-stick pan.
3. Add 1 cup water to pomegranate paste and mix well.
4. Add ginger, garlic and onion to the pan and sauté for 1 minute.
5. Place a strainer over a bowl and put a muslin cloth in it. Pour the diluted pomegranate paste in it and strain.
6. Add potato cubes, salt and red chilli powder to the pan and mix well. Cook for 2-3 minutes.
7. Add strained pomegranate liquid, mix well and cook for 1 minute. Add jaggery, mix well and cook for 4-5 minutes.
8. Transfer into a serving bowl and serve hot garnished with fresh pomegranate pearls.

Nutrition Info