Aloo Anardana (Spicy Fried Potatoes)

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Aloo Anardana (Spicy Fried Potatoes)

 

1-1/2 lb. potatoes -- Yukon gold, red skin or a good boiling potato.

Do not use Russet potatoes, they are too floury.

1/4 cup pure ghee (clarified butter)

3 to 4 whole red chillies

1/4 tsp. turmeric powder

1/2 tbs. coriander powder

3/4 tsp. cumin powder

1/2 tsp. red chilli powder

1-1/2 tsp. sea salt

1/2 cup Anardana (dried pomegranate seeds), finely powdered.*

*For this I 'highly' suggest to buy the Anardana already powdered. I tried

to powder up some of the dried seeds and they still had too much moisture in

them and really guncked up my mini food processor. It was not happy at all.

And you can start out with 1/4 c. of this to start as it is added at the end,

you can then adjust to your taste. It isn't a hot spice, it's for flavour

rather then heat.

 

 

Boil the potatoes till tender and let cool completely. I prefer not to peel

my potatoes for this dish it holds them together better I think. Chop the

potatoes into 1 inch pieces.

 

Heat the ghee in a kadhai/wok. Add the whole red chillies and fry till they

begin to change colour. This takes a few seconds. Add the chopped potatoes

and fry till pink and crispy. Add the powdered spices and mix to ensure that

all the potatoes are coated in the spices. (To fry till Pink merely means to

fry till browned)

 

Add the powdered pomegranate seeds and mix.

Fry for another couple of minutes.

 

Serve hot.

 

'The Heart is the Hub of All Sacred Places.....

Go There and Roam.'

 

 

 

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