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Anardana Aloo

Anardana Aloo

Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.

Anardana Aloo is a popular Punjabi specialty where potatoes are cooked with a generous amount of dried pomegranate seeds (Anardana). This dish is famous for its dark, brownish color and a unique tart flavor that is quite different from lemon or amchur. The pomegranate seeds give the potatoes a lovely gritty texture and a complex sourness that is incredibly addictive. It is a dry preparation, often served at dhabas or during special family brunches alongside hot poories or parathas. It is a celebration of spices where the sour notes perfectly balance the starchiness of the potatoes.

Prep Time10 mins
Cook Time20 mins
Servings4 People
DifficultyEasy
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Ingredients

4 large Potatoes, boiled and cubed
2 tbsp Anardana (dried pomegranate seeds), crushed
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Red chili powder
2 Green chilies, finely chopped
2 tbsp Oil or Ghee
Salt to taste
Ginger juliennes for garnish
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Cooking Instructions

Tips & Secrets

  • Don't grind the anardana into a fine powder; the coarse bits add a lovely crunch to the dish.
  • Using parboiled potatoes rather than fully soft ones ensures they don't break while frying.
  • If you want a darker color, you can dry roast the anardana slightly before crushing it.

Nutritional Information(Per 200g)

Calories

210 kcal

Protein

4g

Fat

9g

Carbs

32g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.