Aloo Anardana RecipeOrigin: India Period: Traditional |
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This makes a very nice kind of fried potato that can be eaten as a snack or as an accompaniment to a main meal. Ingredients
750g boiling potatoes (King Edwards or Santé are good) 
Aloo Anardana Preparation:Method:Peel the potatoes and cut into 4cm pieces. Boil the potatoes until tender, remove from the water and allow to cool completely. Once the potatoes are cold heat the ghee in a wok then add the whole red chillies and fry until they begin to darken. Add the chopped potatoes to the oil and fry until they begin to run crispy. Add the powdered spices at this time and make sure that they cover all the potatoes. Finally add the pomegranate seeds, toss the potatoes to mix with the spice and fry for a further few minutes. Serve immediately. |
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