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.
- 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)
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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.
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.