Aloo Anardana Recipe: If we'll ask you to name one vegetable that is most commonly used in Indian cuisine, most of you would say 'potatoes'. Potatoes are turned into different kinds of dry and gravy sabzis with or without the combination of other veggies. Dry potato dishes like jeera aloo are the simplest of all Indian dishes that can be fixed in a jiffy when you are in a hurry. Just saute the potato cubes with some spices till they turn brown and crispy and that's it, you get a delicious aloo sabzi for your roti or a side dish for your platter.
Revamping the regular sukhe aloo dish, here's an exciting new recipe of aloo anardana, which just as quick and simple as all other dry potato dishes but offers a distinct sweet and sour flavour from anardana. For the uninitiated, anardana is a sort of a spice made from mashed and dried pomegranate seeds. Its powdered form is considered an alternative of dry mango powder but with some added sweetness.
Chef Raji Gupta posted this recipe of aloo anardana on her YouTube channel 'Beyond Dining Co by Chef Raji'. Anardana is mixed with potatoes and flavoured with spices like coriander powder, green chillies and red chilli powder, sauted in butter. The dish is garnished with coriander leaves and served. This chatpata alooanardana sabzi is paired with roti and rice and makes for a unique potato-based dish that your family will instantly fall in love with.
Watch the recipe video of aloo anardana:
(Also Read: This Safed Aloo (White Potatoes) Sabzi Can Be Made In Minutes)