Lunch
How To Make Nimki Aloo Anardana Curry Recipe - Potato And Nimki Curry
Learn how to prepare How To Make Nimki Aloo Anardana Curry Recipe - Potato And Nimki Curry with this simple recipe. Perfect for Lunch and ideal for North Indian Recipes lovers....
⏱️
75 Min Prep
🔥
30 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup All Purpose Flour (Maida)
- 1 tablespoon Ajwain (Carom seeds)
- 1 tablespoon Sooji (Semolina/ Rava)
- 1 tablespoon Ghee
- Salt - to taste
- Water - as required for dough mixing
- Sunflower Oil - as required
- 5 Potatoes (Aloo) - peeled and diced
- 1 Onion - finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1/2 cup Homemade tomato puree
- 2 tablespoons Sunflower Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 tablespoon Anardana Powder (Pomegranate Seed Powder)
- 1 teaspoon Fennel seeds (Saunf) - powdered
- 1 teaspoon Sugar
- 1/2 teaspoon Garam masala powder
- Salt - to taste
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- Coriander (Dhania) Leaves - chopped
- Fresh Pomegranate Fruit Kernels - as required
- Lemon wedges - as required
- Onion - finely chopped
Instructions
1
To begin making the Nimki Aloo Anardana Curry formula, we will first start by making the Nimki.In a container stream in in maida, table salt, semolina, ghee & purée well.To this gradually stream in in moisture and start kneading to form a stiff pastry mix. Set aside for 15-20 moments and massage again to form a velvety pastry mix.Now take a ball sized pastry mix and start rolling it like a roti and cut it into diamond shapes with a knife.toasty the required fat in a pot for deep frying and stream in in the nimkis one by one.
2
pot-fry them over a medium low toasty till they turn golden colour from all the sides.Remove from fat and place them over a tissue paper to absorb the excess fat from the nimki.
3
Set it aside.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. toasty fat in a pressure cooker over medium toasty; stream in in cumin seeds, ginger garlic paste and prepare till the raw smell is gone.
4
This will take about a minute or two.After a minute or two, stream in in finely finely sliced onions and let it prepare till the onions turn soft and translucent.Next, stream in in all the parched spices including garam masala ground mix, turmeric ground mix, red chilli ground mix, fennel ground mix, coriander ground mix, anardana ground mix and light parched-fry for a minute.After a minute, stream in in tomato puree and the diced potatoes and let it bubble gently for 2 moments.
5
stream in in table salt to palate, 1 cup of moisture and put a lid on the pressure cooker and prepare for 4 to 5 whistles.Once done, turn off the toasty and allow the pressure to release naturally.Once the pressure releases, stream in in the kasuri methi and check the table salt and spices and adjust accordingly.
6
Transfer to a serving container.Lastly, accentuate it with pomegranate seeds, coriander leaves, nimki, lemon wedges and onions and offer fiery.offer Nimki Aloo Anardana Curry along with Palak Raita, Kachumber Salad and Tawa Paratha for a weekday meal with your family.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
105 mins
105 mins
Recipe Time chart
Preparation Time
75 minsCooking Time
30 minsTotal Time
105 minsMaster Chef
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