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.

1/4 cup pure ghee (clarified butter)

3 to 4 whole red chilies

1/4 tsp. turmeric powder

1/2 TB coriander powder

3/4 tsp. cumin powder

1/2 tsp. red chili powder

1-1/2 tsp. sea salt

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

 

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

my potatoes for this dish.

Chop the potatoes into 1 inch pieces.

 

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

begin to change color.

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.

 

Add the powdered pomegranate seeds and mix. Fry for another couple of

minutes.

 

Serve hot.