Potato-pomegranate curry/kandhari aloo subji

Name: Potato-pomegranate curry/kandhari aloo subji
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 big Potatoes –(diced and boiled) or you can also use baby Potatoes; 2 cups and 1/2 cup Pomegranate for garnishing; 1 big Tomato – (grind and make puree); 1 tsp Ginger – juliennes for garnishing; 1/2 tsp Red chilli powder; 1/4 tsp Turmeric powder; 1 tsp Kasoori methi (dried fenugreek leaves); to taste Salt; 2 tbsp Coriander leaves –; For grinding :; 2 tbsp Grated fresh coconut; 8 nos., Almonds –; 1 tbsp Rice flour; – 4 nos., Green chilli; 1 tbsp Ginger

Divya Suresh @cook_8942971

Today I’mein going to write the recipe of very colorful, flavorful Kandhari aloo curry/subji, which I prepare very often. I learnt this curry/subji from one of Ms. Nita Mehta’s cook cook. It is a zero oil recipe. I have moderated it to some extent. Goes very well with any kind of roti, Phulka, chapati, dosa/dosay.

Afghanistan could be considered as the country of the pomegranate fruit, not only because of the traditional cultivation of this fruit, but also because of the excellent quality of the land races grown in the main production area of Kandahar Province.

Recipe Link - http://tinditirtha.com/2017/10/27/potato-pomegranate-currykandhari-aloo-subji/

Divya Suresh @cook_8942971

Recipe Link - http://tinditirtha.com/2017/10/27/potato-pomegranate-currykandhari-aloo-subji/

Saved

Ingredients

5 servings

2 big Potatoes –(diced and boiled) or you can also use baby Potatoes
2 cups and 1/2 cupPomegranate for garnishing
1 bigTomato – (grind and make puree)
1 tspGinger – juliennes for garnishing
1/2 tspRed chilli powder
1/4 tspTurmeric powder
1 tspKasoori methi (dried fenugreek leaves)
to tasteSalt
2 tbspCoriander leaves –
For grinding :
2 tbspGrated fresh coconut
8 nos.,Almonds –
1 tbspRice flour
– 4 nos.,Green chilli
1 tbspGinger

Saved

Steps

1

Grind 2 cups of pomegranate seeds. I never like to strain the pureed pomegranate, but like to add it as such, but if you wish you can strain it, grind together all the ingredients listed under the heading ‘for grinding’ into a fine paste using little water, heat a kadai/pan and add in the ground paste and fry until dry
2

Now add in pureed tomato and saute well, now add in some water to the desired consistency and boil the mixture well till it becomes little thick
3

Put boiled potato cubes, red chilli powder, turmeric powder, kasoori methi and salt, combine everything and add in pureed pomegranate
4

Cook till everything gets blended well, remove from the heat
5

Garnish with ginger juliennes, pomegranate seeds and coriander leaves