Nimona

Nimona

Here I come with another winter recipe. The name of the dish is Nimona. It is a green colour curry made from green peas (matar). It is an Uttar Pradesh dish and it is very popular. Due to availability of fresh green peas in winter it becomes a winter dish. Frozen peas can also be used for this dish. But the authentic flavour comes from the fresh green peas.

In original recipe couliflower is not added. But I made it with couliflower and potatoes. There is another no onion and garlic version of the this dish is available. That recipe is a temple recipe. Here I am giving a couliflower (gobi) matar ki nimona with onion and garlic. The recipe of other version will share soon.

 Green peas- 2cup

Couliflower florets- 1cup

Potato cubes- 1cup

Coriander leaves- 1/4cup 

Onion- 2 medium

Garlic- 5 to 6

Green chili- 2

Ginger- 1inch piece

Salt- 1/2tsp

Haldi- 1/4tsp

Red chili powder- 1/2tsp

Kitchen king masala- 1/4tsp

Tomatoes- 1medium

Mustard oil- 4tbsp

Ghee- 2tbsp

Bay leaves- 1

Cumin- 1/2tsp

Peel and clean green peas. Then take 1cup of green peas in a blender jar and make a smooth paste and keep aside.

Clean couliflower and put in haldi water. Similarly clean and cut potatoes and keep in water.

Clean and chop Tomatoes and coriander leaves.

Take onion, ginger and garlic in a jar and make a paste.

Heat mustard oil in a pan and add couliflower florets to it and fry them up to golden brown.

In the same oil add potatoes and fry them.

In another kadai add 1tbsp of ghee and add cumin and bay leaf and let it crackle. Then add above masala paste and saute. 

Now add pureed peas paste to it and saute again.

Then add chopped tomatoes to it and cook. 

Then add salt, haldi, red chili powder and kitchen king masala and saute up to oil separates.

Now add remaining 1cup of fresh green peas and let it cook for 5 to 6 mins.

Then add fried couliflower and potatoes it and saute for some times. Now add 1/2cup water to it and cook up to soft.

When veggies are soft and oil floats at the top of the curry, sprinkle garam masala and remaining 1tbsp of ghee to the curry. Also add chopped coriander leaves to it..

This dish best served with paratha, Puri or rice..