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Nimona- Fresh Green pea Curry

 

nimona

 

Nimona is a traditional north Indian curry considered as winter delight. It is a detectable curry of Awadhi cuisine. In winter only we get plenty of Fresh green peas, Nimona tastes best when made with firm fresh green peas. Though frozen peas can be used but with fresh green peas it tastes best.

When we use fresh peas, its flavor is very rich and need of minimal seasoning makes the curry very tasty and beyond comparison.

 

nimona

 

Nimona is mostly loved by Bhojpurias. In eastern UP this is known as Nimona where as in Bihar & Jharkhand this is called as Gudila. The name is different but the gravy is really scrumptious. We relished this with freshly made paratha, but can be eaten even with plain basmati rice , aloo bhujiya or chapatties .

Nimona is consumed in Uttar Pradesh. Few people like to make nimona with green garbanzo and this is equally tasty.. Green garbanzos are also available in winter . They add mungories (wadies) , Which gives a nice crunch to this dish.

Few called it Nemona also. The name is quite unusual as it doesn’t sound like a curry at all. But believe me, it is one of the best use of fresh green peas. Basically it is made without onion and garlic and few cauliflower pieces can be added to make the curry tastier.

 

nimona

 

 

Here are few more green pea recipes ::

 

 

Print Recipe
Nimona
Fresh green pea Curry
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Tempering ::
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
For Tempering ::
Fresh green pea Curry
Instructions
  1. Grind 1 cup of green peas and keep ½ cup peas whole.
  2. Chop the potatoes into medium cubes.
  3. Heat a tbsp of ghee in a wide wok or pan.
  4. Fry the potatoes with pinch of salt and turmeric.
  5. Keep them aside.
  6. Heat remaining ghee.
  7. Add bay leaf, pepper and cardamom , dry red chillies and Hing .
  8. Wait till they release aroma .
  9. Add chopped onion and fry till it turns transulent .
  10. Add ginger garlic paste and fry the masala well, till raw smell gone.
  11. Add grated tomatoes along with salt.
  12. Cover the pan and cook till tomatoes became mushy and pulpy.
  13. Now add all the dry ingredients one by one.
  14. Add a tbsp of water to mix all the masalas.
  15. Add fried potatoes along with green peas paste.
  16. Mix for 2-3 minutes.
  17. Add enough water , increase the flame .
  18. Once boil ,add whole green peas.
  19. Cover the curry , simmer and cook till curry is done.
  20. Once the curry is done, add dollop of ghee on the top and switch off the flame.
  21. Enjoy with parathas and aloo bhujiya.
Recipe Notes

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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