Nimki Aloo Anardana Curry Recipe - Potato And Nimki Curry
A vegetarian North Indian Recipes recipe with all purpose flour (maida), ajwain (carom seeds), sooji (semolina/ rava). Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
21 steps- 1
To begin making the Nimki Aloo Anardana Curry recipe, we will first start by making the Nimki
anardana powder (pomegranate seed powder)(1 tablespoon) - 2
In a bowl add maida, salt, semolina, ghee & mix well
ghee(1 tablespoon)salt - to tastesalt - to taste - 3
To this gradually add water and start kneading to form a stiff dough
water - as required for dough mixing - 4
Set aside for 15-20 minutes and knead again to form a smooth dough
water - as required for dough mixing - 5
Now take a ball sized dough and start rolling it like a roti and cut it into diamond shapes with a knife
water - as required for dough mixing - 6
Heat the required oil in a pan for deep frying and add the nimkis one by one
water - as required for dough mixingsunflower oil - as requiredfresh pomegranate fruit kernels - as requiredlemon wedges - as required - 7
Fry them over a medium low heat till they turn golden colour from all the sides
- 8
Remove from oil and place them over a tissue paper to absorb the excess oil from the nimki
- 9
Set it aside
- 10
Note: you can also use readymade Nimki to make this Nimki Aloo Anardana Curry RecipeThe next step is to make the Aloo/ Potato curry in the pressure cooker
anardana powder (pomegranate seed powder)(1 tablespoon) - 11
Heat oil in a pressure cooker over medium heat; add cumin seeds, ginger garlic paste and cook till the raw smell is gone
ginger garlic paste(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon) - 12
This will take about a minute or two
- 13
After a minute or two, add finely chopped onions and let it cook till the onions turn soft and translucent
onion - finely chopped(1)coriander (dhania) leaves - choppedonion - finely chopped - 14
Next, add all the dry spices including garam masala powder, turmeric powder, red chilli powder, fennel powder, coriander powder, anardana powder and light roast for a minute
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - chopped - 15
After a minute, add tomato puree and the diced potatoes and let it simmer for 2 minutes
potatoes (aloo) - peeled and diced(5)homemade tomato puree(1/2 cup) - 16
Add salt to taste, 1 cup of water and cover the pressure cooker and cook for 4 to 5 whistles
salt - to tastewater - as required for dough mixingsalt - to taste - 17
Once done, turn off the heat and allow the pressure to release naturally
- 18
Once the pressure releases, add the kasuri methi and check the salt and spices and adjust accordingly
salt - to tastesalt - to tastekasuri methi (dried fenugreek leaves)(1/2 teaspoon) - 19
Transfer to a serving bowl
- 20
Lastly, garnish it with pomegranate seeds, coriander leaves, nimki, lemon wedges and onions and serve hot
onion - finely chopped(1)cumin seeds (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon)coriander (dhania) leaves - choppedfresh pomegranate fruit kernels - as requiredlemon wedges - as requiredonion - finely chopped - 21
Serve Nimki Aloo Anardana Curry along with Palak Raita, Kachumber Salad and Tawa Paratha for a weekday meal with your family
anardana powder (pomegranate seed powder)(1 tablespoon)
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Nimki Aloo Anardana Curry Recipe - Potato And Nimki Curry
A vegetarian North Indian Recipes recipe with all purpose flour (maida), ajwain (carom seeds), sooji (semolina/ rava). Ready in 1h 45m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
21 steps- 1
To begin making the Nimki Aloo Anardana Curry recipe, we will first start by making the Nimki
anardana powder (pomegranate seed powder)(1 tablespoon) - 2
In a bowl add maida, salt, semolina, ghee & mix well
ghee(1 tablespoon)salt - to tastesalt - to taste - 3
To this gradually add water and start kneading to form a stiff dough
water - as required for dough mixing - 4
Set aside for 15-20 minutes and knead again to form a smooth dough
water - as required for dough mixing - 5
Now take a ball sized dough and start rolling it like a roti and cut it into diamond shapes with a knife
water - as required for dough mixing - 6
Heat the required oil in a pan for deep frying and add the nimkis one by one
water - as required for dough mixingsunflower oil - as requiredfresh pomegranate fruit kernels - as requiredlemon wedges - as required - 7
Fry them over a medium low heat till they turn golden colour from all the sides
- 8
Remove from oil and place them over a tissue paper to absorb the excess oil from the nimki
- 9
Set it aside
- 10
Note: you can also use readymade Nimki to make this Nimki Aloo Anardana Curry RecipeThe next step is to make the Aloo/ Potato curry in the pressure cooker
anardana powder (pomegranate seed powder)(1 tablespoon) - 11
Heat oil in a pressure cooker over medium heat; add cumin seeds, ginger garlic paste and cook till the raw smell is gone
ginger garlic paste(1 tablespoon)cumin seeds (jeera)(1/2 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon) - 12
This will take about a minute or two
- 13
After a minute or two, add finely chopped onions and let it cook till the onions turn soft and translucent
onion - finely chopped(1)coriander (dhania) leaves - choppedonion - finely chopped - 14
Next, add all the dry spices including garam masala powder, turmeric powder, red chilli powder, fennel powder, coriander powder, anardana powder and light roast for a minute
turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon)garam masala powder(1/2 teaspoon)coriander (dhania) leaves - chopped - 15
After a minute, add tomato puree and the diced potatoes and let it simmer for 2 minutes
potatoes (aloo) - peeled and diced(5)homemade tomato puree(1/2 cup) - 16
Add salt to taste, 1 cup of water and cover the pressure cooker and cook for 4 to 5 whistles
salt - to tastewater - as required for dough mixingsalt - to taste - 17
Once done, turn off the heat and allow the pressure to release naturally
- 18
Once the pressure releases, add the kasuri methi and check the salt and spices and adjust accordingly
salt - to tastesalt - to tastekasuri methi (dried fenugreek leaves)(1/2 teaspoon) - 19
Transfer to a serving bowl
- 20
Lastly, garnish it with pomegranate seeds, coriander leaves, nimki, lemon wedges and onions and serve hot
onion - finely chopped(1)cumin seeds (jeera)(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)anardana powder (pomegranate seed powder)(1 tablespoon)fennel seeds (saunf) - powdered(1 teaspoon)coriander (dhania) leaves - choppedfresh pomegranate fruit kernels - as requiredlemon wedges - as requiredonion - finely chopped - 21
Serve Nimki Aloo Anardana Curry along with Palak Raita, Kachumber Salad and Tawa Paratha for a weekday meal with your family
anardana powder (pomegranate seed powder)(1 tablespoon)
Rate this recipe
