potato pomegranate salad recipe – from the time i had seen this aloo anardana salad recipe in jigg kalra’s cookbook prashad – cooking with indian masters i wanted to try it. finally gave a try and this has become a most loved and wanted potato salad at home.
this salad is basically made from two ingredients: aloo – potatoes and anardana – pomegranate… spiced with tangy indian spices.
the original recipe has some chana dal (bengal gram) also added, but i skipped adding these lentils. this salad is tart in taste due to lemon juice. and also has a sweet taste due to the pomegranate arils.
so instead of salad, i feel this recipe can also be called as aloo anardana chaat. it is tart, sweet and tangy except spicy. a few qualities found in a chaat. and the salad tasted so much like chaat 🙂
you just need basic veggies like onion & tomatoes along with some indian spice powders like chaat masala and cumin powder. this salad can be served warm or cold. they make excellent starters as well.
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potato pomegranate salad recipe below:
- 2 medium sized potatoes, boiled and diced
- ½ cup pomegranate arils
- 1 small onion, finely chopped
- 1 medium size tomato, finely chopped
- 1 tbsp chopped mint leaves
- a few mint leaves for garnish
- ¼ tsp red chili powder (optional)
- 1 tsp chaat masala powder
- 1 tsp roasted cumin powder
- 2 tbsp lemon juice
- 1 or 2 tbsp sunflower oil or peanut oil
- black salt or pink salt or regular salt as required
- in a bowl add the diced potatoes, onion, tomatoes, pomegranate arils, chopped mint leaves and mix gently.
- mix all the ingredients for dressing.
- check the the seasoning and add more of the spice powders if required.
- mix all the spice powders with the lemon juice and oil.
- pour the dressing in the bowl and mix gently.
- serve the aloo anardana salad warm or chilled.
- garnish with mint leaves while serving the aloo anardana salad.
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