⭐ Featured
Butter Paneer Masala
Creamy tomato-based curry with soft paneer cubes — the all-time favourite of Indian...
🌿 Vegetarian
Jammu and Kashmir
Lunch
Jammu Aloo Anardana Potato Pomegranate Seed Dogra Tangy
Potatoes cooked with anardana (dried pomegranate seeds) providing a unique fruity sourness — a distinctly Dogra preparation using one of Jammu's signature souring agents.
Prep10 min
Cook20 min
Total30 min
Serves4
LevelEasy
Method
-
1
Coarsely grind dried anardana seeds in a mortar — not to a fine powder.
-
2
Heat 2 tbsp oil. Add cumin — sizzle. Add asafoetida.
-
3
Add potato cubes. Add turmeric, coriander powder and red chilli powder. Toss to coat.
-
4
Add 1/4 cup water. Cover and cook on medium-low for 12 to 14 minutes until potatoes are completely tender.
-
5
Uncover. Add ground anardana. Toss well.
-
6
Cook on medium heat 3 to 4 minutes — the anardana provides a distinct fruity sourness unlike lemon or tamarind.
-
7
Season with salt. Garnish with fresh coriander.
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.
You might also like
⭐ Featured
⭐ Featured
Palak Paneer
Velvety spinach curry with golden-fried paneer — nutritious, vibrant and absolutely delicious.
Chana Masala
Bold, tangy chickpea curry packed with spices — a street food staple that works as a main dish.
Aloo Gobi
Dry-spiced potatoes and cauliflower — simple, aromatic, and endlessly satisfying.
Comments & Tips
Be the first to share your experience with this recipe!
Leave a Comment