Name: Green Peas Nimona recipe by Hem Lata Srivastava at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: Green peas 250 gm; Urad dal vadi 1 cup; Onion paste 2 tbsp; Ginger, garlic paste 2 tsp; Tomatoes 2 large sized finely chopped; Salt to taste; Red chili powder 2 tsp; Turmeric powder 1 tbsp; Coriander powder 1-1/2 tbsp; Garam massala powder 1/2 tsp; Heeng 1/2 tsp; Desi ghee 1 tbsp; Oil 2 tbsp+ 1 tbsp; Chopped green chili 1 tsp; Chopped ginger 1 tsp; Cumin seeds 2 tsp; Cloves 2 nos.; Coriander leaves for garnishing.

ABOUT Green Peas Nimona RECIPE

Nimona is a traditional side dish recipe of North India. It is generally made in winters because peas is easily available in the market. This dish is famous in Lucknow and Kanpur. Nimona made with pureed peas. I learnt it from my bhabhi and everyone loves it.

Ingredients Serving: 6

Green peas 250 gm
Urad dal vadi 1 cup
Onion paste 2 tbsp
Ginger, garlic paste 2 tsp
Tomatoes 2 large sized finely chopped
Salt to taste
Red chili powder 2 tsp
Turmeric powder 1 tbsp
Coriander powder 1-1/2 tbsp
Garam massala powder 1/2 tsp
Heeng 1/2 tsp
Desi ghee 1 tbsp
Oil 2 tbsp+ 1 tbsp
Chopped green chili 1 tsp
Chopped ginger 1 tsp
Cumin seeds 2 tsp
Cloves 2 nos.
Coriander leaves for garnishing.

Instructions

Coarsely puree the peas in blender using a little water and keep aside.
Heat the ghee in a pan saute 1 tsp cumin, Heeng, chopped ginger and copped green chili, add peas fry over a slow flame till the puree become lightly golden. switch off the flame.
Now heat 1 tbsp oil in another pan and golden fry the vadis.
Heat the remaining oil in a broth pan add 1 tsp cumin, clove stir for a minute add ginger, garlic paste and onion paste, saute over a medium flame till the paste becomes golden.
Now add turmeric powder, red chili powder, salt and coriander powder mix well and cook the spices for 2-3 minutes, add tomatoes cook the oil separates from the gravy.
Add green fried peas puree, vadis stir for 2-3 minutes till the mixture leaves the sides of the pan.
Add 1 and 1/2 cup water mix well. Bring to a boil simmer and cook the gravy for 5 to 8 minutes.
Switch off the gas, sprinkle the garam massala. Garnish with coriander leaves, serve hot with steamed rice or chapatis.

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