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Photo of Green Peas Nimona by Hem Lata Srivastava at BetterButter
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Green Peas Nimona

Jul-08-2016
Hem Lata Srivastava
30 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Green Peas Nimona RECIPE

Nimona is a traditional side dish recipe of North India. It is generally made in winters because peas is easily available in the market. This dish is famous in Lucknow and Kanpur. Nimona made with pureed peas. I learnt it from my bhabhi and everyone loves it.

Recipe Tags

  • Veg
  • Medium
  • Others
  • UP
  • Blending
  • Boiling
  • Frying
  • Main Dish
  • Vegan

Ingredients Serving: 6

  1. Green peas 250 gm
  2. Urad dal vadi 1 cup
  3. onion paste 2 tbsp
  4. Ginger, garlic paste 2 tsp
  5. tomatoes 2 large sized finely chopped
  6. salt to taste
  7. Red chili powder 2 tsp
  8. turmeric powder 1 tbsp
  9. coriander powder 1-1/2 tbsp
  10. Garam massala powder 1/2 tsp
  11. Heeng 1/2 tsp
  12. Desi ghee 1 tbsp
  13. oil 2 tbsp+ 1 tbsp
  14. Chopped green chili 1 tsp
  15. Chopped ginger 1 tsp
  16. cumin seeds 2 tsp
  17. cloves 2 nos.
  18. coriander leaves for garnishing.

Instructions

  1. Coarsely puree the peas in blender using a little water and keep aside.
  2. Heat the ghee in a pan saute 1 tsp cumin, Heeng, chopped ginger and copped green chili, add peas fry over a slow flame till the puree become lightly golden. switch off the flame.
  3. Now heat 1 tbsp oil in another pan and golden fry the vadis.
  4. Heat the remaining oil in a broth pan add 1 tsp cumin, clove stir for a minute add ginger, garlic paste and onion paste, saute over a medium flame till the paste becomes golden.
  5. Now add turmeric powder, red chili powder, salt and coriander powder mix well and cook the spices for 2-3 minutes, add tomatoes cook the oil separates from the gravy.
  6. Add green fried peas puree, vadis stir for 2-3 minutes till the mixture leaves the sides of the pan.
  7. Add 1 and 1/2 cup water mix well. Bring to a boil simmer and cook the gravy for 5 to 8 minutes.
  8. Switch off the gas, sprinkle the garam massala. Garnish with coriander leaves, serve hot with steamed rice or chapatis.

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