Description
Aloo Anardana is a refreshing Indian salad combining the earthy taste of potatoes with the sweet and tart flavor of pomegranate arils, enhanced by a tangy lemon dressing and aromatic spices.
Ingredients
Units
Scale
- 2 medium-sized potatoes, boiled and diced
- 1/2 cup pomegranate arils
- 1 small onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tablespoon chopped mint leaves
- A few mint leaves for garnish
- 1 tablespoon lemon juice
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- Salt to taste
- Red chili powder to taste
Instructions
- In a large bowl, combine the diced potatoes, pomegranate arils, finely chopped onion, chopped tomato, and chopped mint leaves. Mix gently to avoid mashing the potatoes.
- In a separate small bowl, prepare the dressing by mixing lemon juice, roasted cumin powder, chaat masala, salt, and red chili powder. Adjust the seasoning to taste.
- Pour the dressing over the potato mixture and toss gently to coat all the ingredients evenly.
- Transfer the salad to a serving dish and garnish with a few fresh mint leaves.
- Serve immediately to enjoy the fresh flavors.
Notes
For best results, use fresh pomegranate arils. You can adjust the spice levels by varying the amount of red chili powder. This salad is best served fresh but can be stored in the refrigerator for up to a day. If storing, add the mint leaves just before serving to maintain their freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6
- Sodium: 300
- Fat: 1
- Carbohydrates: 30
- Fiber: 4
- Protein: 3
- Cholesterol: 0