Potatoes 2 large
Pomegranate pearls 2 tablespoons
Fresh coriander leaves a few sprigs
Cumin seeds 1 teaspoon
Yogurt 2 cups
Salt to taste
Pepper powder 1/4 teaspoon
Red chilli powder 1/4 teaspoon
Boil, cool, peel and cut potatoes into half centimeter sized pieces. Clean, wash and chop coriander leaves. Dry roast cumin seeds and grind to a powder.
Whisk yogurt till smooth. Add salt, pepper powder, half the roasted cumin seed powder and half the chopped coriander leaves.
Add potato pieces and Anardana seeds and mix well.
Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled.