Nimona (Hari Matar Ka Nimona)/Fresh Green Peas Curry

Winter in India is just a month away and then food enthusiasts are transported to a world brimming with variety and freshness in the form of fresh vegetables and assorted fruits.This recipe of Nimona was first tasted by me in my uncle’s house in Lucknow where my aunt Alka Narayan had lovingly prepared it to have with hot ghee covered Rotis and Rice.It is a very tasty recipe using fresh peas and Potatoes which are abundantly available in the winter season in Lucknow.Yes it is an Awadhi and especially Lucknowi recipe and one thing guaranteed that you fall in love with this at the first spoonful!I attempted this at home and used just 1 tsp Oil to make it.

Some people also use the fresh pea pods finely chopped along with the peas..However use them only when they are soft and tender otherwise they spoil the taste of the Nimona!

You can use frozen peas but they will not have the same taste of the Nimona made with fresh peas.

I have used Urad Dal badi or what is known as Mangodi in Uttar Pradesh.It is also called bori or vadi in other areas.This recipe was submitted for the 112th FoodieMonday Bloghop where I had given the theme as 1 tsp Oil.Nimona lives up to the health quotient as it is packed with protein as well as taste and with 1 tsp Oil its an all in one jackpot to have!

Preparation Time : 45 minutes – 1 hour

Makes : 4 – 5 servings

INGREDIENTS

2 cups fresh/frozen peas – ground to a paste with 2 tbsp water

3 medium Potatoes – boiled,peeled and diced

1 medium Onion – finely chopped (you can choose to omit it if you like)

3 – 4 Urad Dal Badi

1 medium Tomato – finely chopped (try to use Green Tomatoes if you can get them)

1 1/2 tsp Ginger Garlic Paste

1 tsp Green Chilli paste

The Masalas :

1 tsp Cumin Powder (Jeera)

1 tsp Turmeric Powder (Haldi)

1 tbsp Coriander Powder (Dhania)

1 tsp Garam Masala Powder

Salt to taste

1/2 tsp Sugar

1/2 tsp Asafoetida (Heeng)

2 Bay Leaves (Tejpatta)

1 tbsp Coriander Leaves – finely chopped (to garnish)

1 tsp Oil

METHOD

Use a non stick pan for the recipe.

Heat 1/2 tsp Oil and sauté Badi and diced Potatoes till golden brown.Keep aside.Add Onion to the pan and sauté on medium heat till cooked and golden brown.Take off heat and cool.

Take the cooked Onion in a blender jar and add ginger garlic paste, cumin and coriander powders,salt,green chilli paste and add 1 tbsp water.Grind to a fine paste.

Now place the same pan on heat and add the remaining 1/2 tsp oil.Add asafoetida and Bay leaves and fry on low heat till a nice aroma emanates.Add the onion paste and fry for 5 minutes on low heat.Now add the green pea paste and mix well.Check for salt here and if needed add some more.

Add the turmeric,garam masala and sugar and cover the pan.Cook on low heat till the peas lose their raw flavours and the curry thickens.

Add the sautéed potato dices and badi and cover the pan again.Cook for 4 – 5 minutes and take off heat.Garnish with Coriander leaves and let sit for 15 minutes for the curry to absorb all flavours.Serve with plain boiled/steamed rice and Roti or any Indian bread.

A delicious thali with Nimona…