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 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.
Here are few more green pea recipes ::
- Green pea Hummus
- Hara bhara Kabab
- Up style Tahiri
- Creamy mushroom matar paneer
- GREENPEA KACHORI / MATAR KACHORI