aloo anardana salad recipe | potato pomegranate salad

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.

aloo anardana salad

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 🙂

aloo anardana salad recipe

if you love potatoes and pomegranate, then do give this potato pomegranate salad or chaat a try. you can also serve it as a side dish with dal rice or veg pulao or veg biryani or roti-sabzi combo.

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.

if you are looking for more salad recipes then do check:

aloo anardana salad

5 from 1 vote
aloo anardana salad recipe is a tart, sweet & tangy potato pomegranate salad.
aloo anardana salad recipe
Author:Dassana Amit
Prep Time:30 mins
Total Time:30 mins
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


main ingredients for aloo anardana salad

  • 2 medium sized potatoes (aloo) - boiled and diced
  • ½ cup pomegranate arils
  • 1 small onion - finely chopped
  • 1 medium size tomato - finely chopped
  • 1 tablespoon chopped mint leaves (pudina patta)
  • a few mint leaves for garnish

for the dressing

  • ¼ teaspoon red chili powder (lal mirch powder) - optional
  • 1 teaspoon chaat masala powder
  • 1 teaspoon roasted cumin powder (bhuna jeera powder)
  • 2 tablespoon lemon juice
  • 1 or 2 tablespoon 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.


as a variation, you can parboil the potatoes first and then pan fry or shallow fry till crisp.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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13 comments/reviews

  1. I was so attracted by this pic that I was tempted to try it immediately when I saw it. Also had the main ingredients ready,so it was all the more easier. We all enjoyed it as an evening snack i.e. chaat. Loved it’s sweet and tangy taste.5 stars

  2. Love this! And I have homemade chaat masala I want to use before the spices fade, so… perfect timing! 🙂

  3. I actually tasted it dassana!!
    those spicy potatoes and da pomegranate ….. beech- beech me… ekdum mast!!