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Potatoes in Pomegranate Juice

A community recipe by

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

  • 510 grams baby potatoes
  • 10 almonds
  • 1 tablespoon poppy seeds
  • 63 millilitres 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)
  • 125 millilitres natural yoghurt
  • 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.

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