Ingredients: cup All Purpose Flour (Maida), tablespoon Ajwain (Carom seeds), tablespoon Sooji (Semolina/ Rava), tablespoon Ghee, - to taste, - as required for dough mixing, Oil - as required, Potatoes (Aloo) - peeled and diced, Onion - finely chopped, tablespoon Ginger Garlic Paste, cup Homemade tomato puree, tablespoons Sunflower Oil, teaspoon Cumin seeds (Jeera), teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), tablespoon Anardana Powder (Pomegranate Seed Powder), teaspoon Fennel seeds (Saunf) - powdered, teaspoon Sugar, teaspoon Garam masala powder, - to taste, teaspoon Kasuri Methi (Dried Fenugreek Leaves), (Dhania) Leaves - chopped, Pomegranate Fruit Kernels - as required, wedges - as required, - finely chopped, Vegetarian diet
Instructions: To begin making the Nimki Aloo Anardana Curry recipe, we will first start by making the Nimki.In a bowl add maida, salt, semolina, ghee & mix well.To this gradually add water and start kneading to form a stiff dough. Set aside for 15-20 minutes and knead again to form a smooth dough.Now take a ball sized dough and start rolling it like a roti and cut it into diamond shapes with a knife.Heat the required oil in a pan for deep frying and add the nimkis one by one. Fry them over a medium low heat till they turn golden colour from all the sides.Remove from oil and place them over a tissue paper to absorb the excess oil from the nimki. 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.  Heat oil in a pressure cooker over medium heat; add cumin seeds, ginger garlic paste and cook till the raw smell is gone. This will take about a minute or two.After a minute or two, add finely chopped onions and let it cook till the onions turn soft and translucent.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.After a minute, add tomato puree and the diced potatoes and let it simmer for 2 minutes. Add salt to taste, 1 cup of water and cover the pressure cooker and cook for 4 to 5 whistles.Once done, turn off the heat and allow the pressure to release naturally.Once the pressure releases, add the kasuri methi and check the salt and spices and adjust accordingly. Transfer to a serving bowl.Lastly, garnish it with pomegranate seeds, coriander leaves, nimki, lemon wedges and onions and serve hot.Serve Nimki Aloo Anardana Curry along with Palak Raita, Kachumber Salad and Tawa Paratha for a weekday meal with your family.