Nimona (Green Peas Curry)

          This is a traditional U.P. style green peas curry that is so simple to prepare and is just amazing. It is a pure vegetarian delight without any onion or garlic. But you may add them if preferred. This winter recipe is very popular in every household and the method along with the ingredients used, differs from one person to the other. 

          This yummy curry tastes good with fresh green peas, but frozen ones and dried ones can be  used if the former is unavailable. So go ahead and prepare this side dish and enjoy with rice or any Indian bread. So check out the step by step pictorial recipe to prepare this wholesome delicacy. 

• 1 cup green peas (I used frozen peas), ground coarsely
• 1/4 cup green peas, whole
• 1 potato, cut lengthwise
• 3 tbsp. mustard oil 
• 1 dry red chili
• 1-2 bay leaves
• 1 tsp. cumin seeds 
• 1/4 tsp. asafoetida
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1-2 tomatoes, cut lengthwise
• 1 cup water
• 1 tsp. ghee (opt)

          Heat 1 tbsp. mustard oil and fry the potatoes till light brown in colour. Drain and keep aside. 

          Add 1 tbsp. oil in the same pan and sauté the ground green peas till the moisture evaporates. Keep aside.

          Heat remaining oil and temper with red chili, bay leaves, cumin seeds and asafoetida. Sauté for a few seconds.

          Add the ginger, green chilies and coriander leaves. Stir fry for a few seconds. Now add all the dry spices and give it a toss. 

          Add the tomatoes and the remaining whole green peas. Mix well and cook, covered till they turn soft. 

          Now time to add the sautéed green peas, fried potatoes and water. Give it a stir and simmer, covered for 4-5 minutes or till the gravy turns slightly thick. 

          When done, add ghee (opt) and switch off the flame. Transfer to a serving bowl and serve with hot steamed rice. jeera rice, paratha, poori, etc. for a nice healthy U.P. style meal. 

Note - 
1.  Generally ginger, garlic (if using), green chilies and fresh coriander are ground and used. But I opted for the grated / chopped ingredients for a different texture. 

2.  Water can be adjusted according to the consistency desired.

                                1 cup coarsely ground green peas & 1/4 cup whole peas.

                   Heat 1 tbsp. mustard oil & fry potatoes till light brown in colour. Drain 
                   and keep aside. 

                    Add 1 tbsp. oil in the same pan & sauté ground green peas till the moisture                                        evaporates. Keep aside.

                     Heat remaining oil & temper with red chili, bay leaves, cumin seeds & 
                     asafoetida. Sauté few seconds.

                     Add ginger, green chilies & coriander leaves. Stir fry for a few seconds.

                                 Now add all the dry spices & give it a toss. 

                  Add tomatoes & remaining whole green peas. Mix well & cook, covered 
                  till they turn soft. 

                  Add sautéed green peas, fried potatoes & water. Give it a stir & simmer,
                  covered for 4-5 minutes or till the gravy turns slightly thick. 

                                  When done, add ghee (opt) & switch off the flame. 

                  Serve with plain steamed rice. jeera rice, paratha, poori, etc. for a nice healthy 
                  U.P. style meal.