If you hail from Lucknow or nearby or if you’ve ever been there, you must be knowing what Nimona is. If you don’t know, then don’t worry. In this post, we will tell you what Nimona is and how it is made. Nimona is nothing but a green pea curry. This dish can be easily prepared at home. Usually, this curry is enjoyed during the winter season as the supply of green peas is surplus. Nimona can be enjoyed with roti as well as rice. You can make it as spicy as you want. It takes less than an hour to prepare this dish. Note down the recipe to make this Awadhi cuisine, Nimona.
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- 1 ½ cup boiled and peeled potatoes diced into cubes
- 1 cup boiled green peas
- 1 tbsp. oil
- ½ tsp cumin seeds (Saunf)
- ½ cup sliced onions
- 1 bay leaf (Tejpatta)
- 1 black cardamom (Badi Elaichi)
- ½ tsp garlic paste
- ½ tsp ginger paste
- 2 tsp coriander powder (Dhaniya Powder)
- 1 tsp red chilli powder
- 1/4th tsp turmeric powder
- ½ cup tomato pulp
- Salt to taste
How to Prepare Nimona?
- Blend the boiled green peas in a blender using some water to make a thick paste. Keep the green pea paste aside.
- Heat some oil in a kadhai and the cumin seeds, bay leaf and black cardamom. Sauté it till the cumin seeds crackle. Add the diced onions. Sauté it for 2-3 minutes till they become translucent.
- Add the garlic paste and ginger paste. Sauté it for a minute on medium flame.
- Add the coriander powder, turmeric, red chilli powder and tomato pulp to the onions. Cook on a medium flame for 2-3 minutes. Stir it occasionally to avoid charring of the mixture.
- Add the green peas paste prepared above in the mixture. Cook it on the medium flame for 2-3 minutes. Stir it occasionally.
- Add the potato cubes to the curry. Add salt as per your taste. Add some water and cook it on the medium flame for 5 minutes while stirring it.
- Serve it hot with roti or rice.
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