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The ingredients needed to make Potato-pomegranate curry/kandhari aloo subji:
- Provide 2 big Potatoes –(diced and boiled) or you can also use baby Potatoes
- Get 2 cups and 1/2 cup Pomegranate for garnishing
- Prepare 1 big Tomato – (grind and make puree)
- Prepare 1 tsp Ginger – juliennes for garnishing
- You need 1/2 tsp Red chilli powder
- Get 1/4 tsp Turmeric powder
- Prepare 1 tsp Kasoori methi (dried fenugreek leaves)
- Take to taste Salt
- Get 2 tbsp Coriander leaves –
- Provide For grinding :
- You need 2 tbsp Grated fresh coconut
- Use 8 nos., Almonds –
- You need 1 tbsp Rice flour
- Prepare – 4 nos., Green chilli
- You need 1 tbsp Ginger
Instructions to make Potato-pomegranate curry/kandhari aloo subji:
- 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
- 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
- Put boiled potato cubes, red chilli powder, turmeric powder, kasoori methi and salt, combine everything and add in pureed pomegranate
- Cook till everything gets blended well, remove from the heat
- Garnish with ginger juliennes, pomegranate seeds and coriander leaves
Aloo sagu or potato sagu recipe explained with step by step pictures. This sagu or kurma or curry is served with chapathi or poori. This sagu is prepared using potato, carrot, onion, gram flour and many other spices. Banarasi Aloo Matar Sabji, an everyday home style sabji that goes well with roti and rice. Less is more holds true for this incredible vegan potato curry where the star player is tomato.
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