Nimona

Name: Nimona
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 onion or ½ cup chopped onion; 1/2 teaspoon chopped ginger; 1 teaspoon chopped garlic; 1 cup green peas – 150 grams; 2 tablespoons mustard oil; 1 medium potato or 100 grams or ¾ cup chopped potato cubes; 1 tej patta (indian bay leaf); 1/2 teaspoon cumin seeds; 1 tomato finely chopped; 1 pinch asafoetida (hing); 1/4 teaspoon turmeric powder; 1/2 teaspoon kashmiri red chili powder; 3 tablespoons chopped coriander leaves; 1.5-2 cups water or add as required; 1/2 teaspoon Garam Masala

Monika Jain @monika_jain

#WS
#Green peas
#Nimona

Monika Jain @monika_jain

#WS
#Green peas
#Nimona

Saved

Ingredients

30 mins

2 servings

1onion or ½ cup chopped onion
1/2 teaspoonchopped ginger
1 teaspoonchopped garlic
1 cupgreen peas – 150 grams
2 tablespoonsmustard oil
1medium potato or 100 grams or ¾ cup chopped potato cubes
1tej patta (indian bay leaf)
1/2 teaspooncumin seeds
1tomato finely chopped
1 pinchasafoetida (hing)
1/4 teaspoonturmeric powder
1/2 teaspoonkashmiri red chili powder
3 tablespoonschopped coriander leaves
1.5-2 cupswater or add as required
1/2 teaspoonGaram Masala

Saved

Steps

30 mins

1

In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger, 1 teaspoon chopped garlic (chopped).
Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep aside.
2

In the same grinder jar, add 1 cup matar (green peas). Grind to a coarse paste. Do not add any water while grinding. Keep aside.
3

Take 2 tablespoons mustard oil in a pan and heat till it begins to smoke. Lower the flame and add ¾ cup chopped potato cubes
4

Begin to saute the potatoes on a low to medium flame. Saute till the potatoes are golden. Keep aside.
5

In the same pan, add 1 tej patta, and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
6

Now add the ground onion paste. Mix well and begin to saute stirring often.
7

Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
8

Now add ⅓ cup finely chopped tomatoes. Mix well and begin to saute the tomatoes.
Saute till the tomatoes soften and become mushy.
Now add the coarsely ground fresh peas.
9

Mix the peas with the rest of the onion-tomato masala. Stirring often saute for 2 minutes.
10

Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
Saute it for 2 mins.
11

Then add 3 tablespoons chopped coriander leaves. Mix again.
Add 1.5 to 2 cups water. You can add less or more water as required.
Season with salt. Mix very well.
12

Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.
Once the gravy is done, you will see oil floating on top and the matar will be cooked.
13

Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Mix very well and cook for a minute.
14

Serve matar nimona hot with rotis, pooris or steamed rice.
While serving you can garnish with some coriander leaves.