Name: Nimona recipe by Avantika Srivastava at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Green peas (whole) 1/2 cup; Grinded green peas 1 cup; salt as per taste; Onion+ garlic+ginger paste 2 table spoon; Turmeric powder 1/2 tea spoon; Red chilli powder as per taste; Coriander powder 1 1/2 tablespoon; Garam Masala; Kashmiri red chilli powder; Potato (diced); Cauliflower ( diced); Mustard oil; Ghee , jeera (for tadka); Onion (thin sliced); Tomato (diced)

Ingredients Serving: 4

Green peas (whole) 1/2 cup
Grinded green peas 1 cup
salt as per taste
Onion+ garlic+ginger paste 2 table spoon
Turmeric powder 1/2 tea spoon
Red chilli powder as per taste
Coriander powder 1 1/2 tablespoon
Garam Masala
Kashmiri red chilli powder
Potato (diced)
Cauliflower ( diced)
Mustard oil
Ghee , jeera (for tadka)
Onion (thin sliced)
Tomato (diced)

Instructions

Place a kadhai on high flame, put some mustard oil in it. When hot, shallow fry the potatoes, green peas whole N grinded (half of the total amount) and the cauliflower florets.
In another fry pan, put some oil and make 5-6 small tikkis of the remaining grinded peas and shallow fry all d tikkis from both the sides.
Now v r ready to make the curry. Heat oil in a deep kadhai N add onion to it. When onion becomes red, add the onion ginger garlic paste.
Keep stirring until the raw smell goes. Now add all d dry spices.with 1-2 teaspoon of water.
Stir the masala and add salt to it. When the oil starts seperating, add the diced tomatoes N keep on stirring until the tomatoes become mushy and give a rich texture.
When the oil starts seperating and the masala gives a nice smell, add the potatoes, grinded and whole peas, and cauliflowers (not the tikkis), one by one and keep on mixing them with d masala.
Cover the kadhai to let the potatoes cook. Once all d veggies have been cooked properly, add warm water to the kadhai and let d gravy cook at medium flame.
Now add the tikkis with care and then check the consistency of the gravy.
Once the required consistency is obtained, close the gas.
For the tadka, take desi ghee in the tadka pan, add jeera and let it splutter. Add this to the prepared curry.
Mix the curry well and serve hot with plain rice or chapati.

Similar Recipes