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 (120 ml) pomegranate arils
- 1 small onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tbsp chopped mint leaves
- A few mint leaves for garnish
- 1 tbsp lemon juice
- 1/2 tsp roasted cumin powder
- 1/2 tsp 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