Potatoes in Pomegranate Juice

A community recipe by hobbycook

Not tested or verified by Nigella.com

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Introduction

I don't know if this potato dish comes from Kandahar, as the original title seemed to suggest. But pomegranate juice adds a unique flavour to this dish and pomegranates do grow a plenty in Afghanistan. This recipe requires a lot of preparation but it tastes so good, I never mind putting in the work.

Ingredients

Serves: 4-5

18 ounces baby potatoes
10 almonds
1 tablespoon poppy seeds
¼ cup milk (soak almonds and poppy seeds in)
2 large pomegranates (or 3 medium, seeds only)
2 tablespoons oil
1 large onion (ground to a paste)
4 tablespoons tomato puree
1 teaspoon salt (or to taste)
1 teaspoon Kashmiri chilli powder
1 teaspoon dried fenugreek leaves (kasoori methi)
½ cup natural yogurt
1 teaspoon cornstarch
fresh gingerroot (a piece, cut into matchsticks - optional)
1 tablespoon fresh, chopped cilantro (for garnishing)

Method

Potatoes in Pomegranate Juice is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil potatoes. Peel and prick all over with a toothpick or fine skewer. Keep aside.

Peel soaked almonds. Grind almonds and poppy seeds along with milk to a smooth paste. Keep aside 2-3 tablespoons pomegranate seeds for garnish. Extract juice of the remaining pomegranate seeds.

In a bowl, mix together tomato puree, almond and poppy seed paste and 1/2 cup water.

Mix cornstarch in the yoghurt and beat till smooth.

In a deep pan or wok, heat oil on medium and cook onion till water dries completely, 4-5 minutes. Do not let the onion colour. Add the tomato puree-almond-poppy seed paste-water mix to the pan and bring to a boil. Add boiled potatoes, salt and red chili powder. Cook for 1 minute.

Add pomegranate juice and continue to simmer. Reduce heat. Add the yoghurt to the potato gravy along with the kasoori methi. Stir gently to mix. Bring the gravy to a boil on low heat, then simmer uncovered till gravy thickens, about 7-8 minutes.

Serve hot garnished with pomegranate seeds, ginger matchsticks (if using) and coriander leaves.

Additional Information

You can leave out the kasoori methi/dried fenugreek leaves but they do add a special taste to the dish. Instead, you could sprinkle a generous pinch of toasted and crushed fenugreek seeds on top a minute before taking the pan off the heat.