Nimona -A Curry From Avadh

Nimona -A Curry From Avadh

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Nimona is a traditional dish of Uttar Pradesh made during winters due to ready availability of fresh peas. I had never heard about this dish until one of my colleague, Archana, who is from Kanpur, brought this to the college. The simple pea curry dish tasted so awesome that we all loved it instantly and asked her for the recipe.

To my surprise, my otherwise fussy family, who doesn’t want to try new things in routine meals, was also all praise for it. This could be due to the reason that after eating all that aloo matar and matar paneer, this matar dish comes as a breather.

This week in blogging marathon, my theme is flavors of India in which we are to present those dishes that are not a part of any restaurant menu but are traditional household recipe and are passed on from mother to daughter. Though I haven’t learnt it from my mother or aunt, but it is still such dish that fits into the theme well.

So here goes the recipe that I got from my friend….

Nimona

recipe of nimona


Prep Time: 10 min                   Cooking Time: 30 min                        Serves: 4


Nimona Ingredients

Peas
1 cup
Oil 2 tbsp
Onion 1 large, chopped
Ginger
1 inch
Garlic 3 cloves
Tomato puree ½ cup
Green chillies
2
Potato1, cubed
Bay leaves 2 2
Cumin


½ tsp
Coriander 1 tsp
Haldi½ tsp
Chat masala
½ tsp
Desi ghee1 tsp
Red chili powder½ tsp
Water
2 cup

Method:

  1. Grind peas along with green chillies into a coarse paste and keep aside
  2. Heat oil in a pan. Add onion, ginger and garlic. Saute till onions return transl
  3. Take out the onion mixture and grind to a fine paste.
  4. In the same oil, fry potato cubes. Keep aside.
  5. In the remaining oil, add bay leaves. Saute for a minute.
  6. Add onion paste and cook it for couple of minutes.
  7. Add tomato puree and cook further til tomatoes are no more raw.
  8. Add all the spices, fried potato cubes and coarse paste of peas. Give a quick stir and add 2 cups of water.
  9. Let it cook on low flame for 12-15 minutes.
  10. In a pan heat 1 tsp of ghee. Add cumin seeds and pinch of red chilli powder.
  11. Pour the tempering over nimona before serving.

I am sending this recipe for Blogging Marathon #73 Week 4 Day 3
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73

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