Nimki Aloo Anardana Curry Recipe – Potato and Nimki Curry
This vibrant and flavorful Nimki Aloo Anardana Curry brings together crispy homemade nimkis (savory fried crackers) and a rich, spiced potato curry featuring the unique tang of anardana (pomegranate seed powder). A perfect North Indian vegetarian dish, it’s sure to delight with its hearty textures and layers of flavor.
Whether you’re cooking for a festive gathering or a weekday dinner, this dish pairs wonderfully with Palak Raita, Kachumber Salad, and Tawa Paratha for a wholesome, balanced meal. Here’s how you can make it at home!
Ingredients
For Nimki (Fried Crackers):
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Ajwain (Carom Seeds) | 1 tablespoon |
| Sooji (Semolina/Rava) | 1 tablespoon |
| Ghee | 1 tablespoon |
| Salt | To taste |
| Water | As required for dough |
| Sunflower Oil | For deep frying |
For Aloo (Potato) Curry:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5, peeled and diced |
| Onion | 1, finely chopped |
| Ginger Garlic Paste | 1 tablespoon |
| Homemade Tomato Puree | 1/2 cup |
| Sunflower Oil | 2 tablespoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| 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 |
| Sugar | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| Fresh Coriander Leaves (Dhania) | Chopped, for garnish |
| Fresh Pomegranate Kernels | As required, for garnish |
| Lemon Wedges | As required, for serving |
| Onion | Finely chopped, for garnish |
Preparation Time: 75 minutes
Cooking Time: 30 minutes
Total Time: 105 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Prepare the Nimki (Fried Crackers)
- In a large bowl, combine all-purpose flour (maida), ajwain (carom seeds), sooji (semolina), ghee, and salt. Mix these dry ingredients together.
- Gradually add water little by little to form a stiff dough. Keep kneading until the dough is smooth and pliable. Let it rest for 15-20 minutes before kneading again for a few seconds to smooth it out.
- Divide the dough into small balls. Roll each ball out into a thin, round disc (like a roti), then use a knife to cut the dough into diamond shapes.
- Heat sunflower oil in a deep frying pan on medium-low heat. Once the oil is hot, gently drop the prepared nimkis into the oil one by one.
- Fry the nimkis until they turn a golden brown, ensuring they are crisp on all sides. This will take about 5-7 minutes. Once fried, remove the nimkis and place them on a paper towel to absorb excess oil. Set them aside.
Note: If you prefer convenience, you can use ready-made nimkis for this recipe.
Step 2: Make the Aloo (Potato) Curry
- Heat 2 tablespoons of sunflower oil in a pressure cooker over medium heat.
- Add cumin seeds and ginger garlic paste. Sauté for a minute or two until the raw smell of the ginger garlic paste disappears.
- Add the finely chopped onion and sauté until the onions are soft and translucent, about 3-4 minutes.
- Stir in the dry spices: turmeric powder, red chili powder, coriander powder, fennel powder, anardana powder, and garam masala powder. Lightly roast the spices for about a minute until fragrant.
- Add the homemade tomato puree and diced potatoes to the cooker. Stir well and let it cook for another 2 minutes.
- Add salt to taste and pour in 1 cup of water. Stir everything together and cover the pressure cooker.
- Cook for 4-5 whistles or until the potatoes are cooked through. After cooking, turn off the heat and allow the pressure to release naturally.
- Once the pressure releases, open the cooker and stir in kasuri methi (dried fenugreek leaves). Adjust the salt and spices if needed.
Step 3: Garnishing and Serving
- Transfer the cooked Aloo curry to a serving bowl.
- Garnish with freshly chopped coriander leaves, pomegranate kernels, nimkis, and lemon wedges.
- Serve hot with Tawa Paratha, Palak Raita, and Kachumber Salad for a complete North Indian meal.
Tips and Variations:
- Nimki Option: If you prefer, you can skip making the nimkis from scratch and use store-bought ones for convenience.
- Potato Texture: For a creamier curry, you can mash a few potatoes after cooking to thicken the gravy.
- Spice Level: Adjust the red chili powder according to your preferred spice level. You can also reduce or increase the amount of anardana powder for more or less tang.
- Serving Suggestion: This curry pairs beautifully with steamed rice, naan, or parathas.
Conclusion
This Nimki Aloo Anardana Curry is a delightful combination of flavors, textures, and colors. The crispy nimkis, the soft, spiced potatoes, and the tangy notes from the pomegranate make for an exciting dish that’s perfect for any occasion. Whether you’re cooking for a family meal or impressing guests at a dinner party, this North Indian recipe will leave everyone coming back for more!
