Jammu Aloo Anardana Potato Pomegranate Seed Dogra Tangy

Ingredients

• 4 medium potatoes — peeled and cubed 2 cm
• 2 tbsp anardana (dried whole pomegranate seeds) — coarsely ground
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• Salt
• 1/4 cup water
• 2 tbsp fresh coriander

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.