Aloo Anardana Indian Potato And Pomegranate Salad Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are tender. Peel and dice them into bite-sized pieces.
• STEP 2.In a mixing bowl, combine the diced potatoes, pomegranate seeds, chopped coriander leaves, and finely chopped green chilies.
• STEP 3.In a small pan, heat oil and add cumin seeds. Once they splutter, add asafoetida and red chili powder. Mix well and pour this tempering over the potato mixture.
• STEP 4.Add salt, chaat masala, and lemon juice to the salad. Toss everything together gently to combine all the flavors.
• STEP 5.Garnish with some more coriander leaves and pomegranate seeds. Serve the Aloo Anardana salad chilled.

Cooking Tips

• Make sure to boil the potatoes until they are cooked but still firm. Overcooked potatoes can become mushy in the salad.
• You can adjust the spice level by adding more or less green chilies and red chili powder.
• For a variation, you can also add some roasted peanuts or cashews to the salad for extra crunch.
• To make the salad more tangy, you can squeeze some extra lemon juice before serving.

Storage and Serving

• Aloo Anardana salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad chilled as a side dish with any Indian meal or enjoy it as a light and healthy snack.
• You can also serve it as a filling for wraps or sandwiches for a quick and delicious meal.