Nimona | How to make Nimona

By Avantika Srivastava  |  27th Feb 2017  |  
4 from 1 review Rate It!
  • Nimona, How to make Nimona
  • Prep Time

    30

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

5

1

About Nimona Recipe

Spicy green peas curry best goes with plain rice..

Nimona, a deliciously finger licking recipe to treat your family and friends. This recipe of Nimona by Avantika Srivastava will definitely help you in its preparation. The Nimona can be prepared within 30 minutes. The time taken for cooking Nimona is 50 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Nimona step by step. The detailed explanation makes Nimona so simple and easy that even beginners can try it out. The recipe for Nimona can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Nimona from BetterButter.

Nimona

Ingredients to make Nimona

  • Green peas (whole) 1/2 cup
  • Grinded green peas 1 cup
  • salt as per taste
  • Onion+ garlic+ginger paste 2 table spoon
  • turmeric powder 1/2 tea spoon
  • red chilli powder as per taste
  • coriander powder 1 1/2 tablespoon
  • Garam masala
  • Kashmiri red chilli powder
  • potato (diced)
  • cauliflower ( diced)
  • mustard oil
  • Ghee , jeera (for tadka)
  • onion (thin sliced)
  • tomato (diced)

How to make Nimona

  1. Place a kadhai on high flame, put some mustard oil in it. When hot, shallow fry the potatoes, green peas whole N grinded (half of the total amount) and the cauliflower florets.
  2. In another fry pan, put some oil and make 5-6 small tikkis of the remaining grinded peas and shallow fry all d tikkis from both the sides.
  3. Now v r ready to make the curry. Heat oil in a deep kadhai N add onion to it. When onion becomes red, add the onion ginger garlic paste.
  4. Keep stirring until the raw smell goes. Now add all d dry spices.with 1-2 teaspoon of water.
  5. Stir the masala and add salt to it. When the oil starts seperating, add the diced tomatoes N keep on stirring until the tomatoes become mushy and give a rich texture.
  6. When the oil starts seperating and the masala gives a nice smell, add the potatoes, grinded and whole peas, and cauliflowers (not the tikkis), one by one and keep on mixing them with d masala.
  7. Cover the kadhai to let the potatoes cook. Once all d veggies have been cooked properly, add warm water to the kadhai and let d gravy cook at medium flame.
  8. Now add the tikkis with care and then check the consistency of the gravy.
  9. Once the required consistency is obtained, close the gas.
  10. For the tadka, take desi ghee in the tadka pan, add jeera and let it splutter. Add this to the prepared curry.
  11. Mix the curry well and serve hot with plain rice or chapati.

My Tip:

I have sugar patients at my home so added cauliflower, which may b skipped otherwise. Shallow fry the tikkis well...so that they do not break in the gravy, also donot stir the gravy too much, so that they do not break. U can increase the amount of grinded preen peas, if u want a thicker gravy. Roast the masala well to get a brilliant taste.

Reviews for Nimona (1)

Kanak Patela year ago

This is my childhood favourite!
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