Nimona is one of my favorite conventional dishes that I have been eating since my childhood days but still I like it as much as I used to. I relish its each bit and enjoy it too much with rice.
This main course curry of ground green peas-paste is conventionally called Nimona in our community here in Northern India especially Eastern North India. It can be made with preserved peas but tastes best with fresh green peas available in winters/spring.
It has spicy thick peas’ gravy containing cubed potatoes. It can be cooked following either of the two ways provided below in Recipe; one is explained in the method to follow and other is provided in Notes. You might say both processes would give same curry in the end and it’s like in tea, adding sugar before addition of milk is correct or adding sugar after addition of milk. Both will give similar tea. Does it affect the flavor of tea? Does any one of you have its answer? Or you think the question is meaningless? 🙂
Though I can’t say about it in reference of tea; but In Nimona, I have noticed a slight difference in flavor of the end curry following two processes. Between the two processes, the first one involves sautéing up and drying up of peas’ paste before hand prior to proceeding for curry, gives more flavorful curry having each bit of peas’ flavor exploited out in curry base. Other process involving sautéing of peas’ paste in the middle after sautéing of spices, which would also yield similar curry but you would notice a slight lesser flavorful base. It’s okay, you can proceed for any process as per convenience.
Now we’ll start its recipe which is a conventional method of preparing Nimona –
Time Taken- For Preparation- 10 min
For Cooking– 25 min
Category- Main Course (Curry)
Green peas- 2 cups
Potatoes- 4 medium cubed
Fresh Tomato Puree- of 3 tomatoes
Garlic- 1 tsp paste + 4 cloves
Ginger- 1 tsp paste
Green chillies- 2
Coriander- 2 tsp
Red chilly Powder- 1 tsp
Turmeric- 1/2 tsp
Powdered Garam Masala- ½ tsp
Asafoetida- 1 pinch
Fenugreek seeds- ½ tsp
Salt- to taste
Oil- 2 tbsp+2 tsp
Steps to follow-
- Grind green peas along with 4 cloves of garlic and green chillies without adding water (grind as smooth as possible without any water, a bit coarse would also do)
- Heat 2 tsp of oil in a pan, put in peas paste and keep sautéing until paste gets wholly dry. It may take some time about 5 min. Remove from flame and put aside.
- Heat 2 tbsp of oil in another deep pan and add fenugreek seeds to pop.
- Put in ginger paste, garlic paste & asafoetida and sauté until done.
- Add in tomato puree and powdered spices (Coriander, turmeric, red chilly powder, and garam masala). Sauté until spices start separating oil.
- Mix in sautéed dry pea paste & cubed potatoes and stir well to coat each ingredient with spices.
- Season with salt according to taste followed by addition of 2 cups of water.
- Let that simmer on medium flame until potatoes become soft and gravy thickens.
- Serve hot garnished with tomato ring. Enjoy with rice or rotis (It tastes good with both rotis and rice but it tastes awesome with rice)
1. You can skip 2 nd step and perform it after 5 th step i.e. sautéing of peas paste after sautéing of spices.
- Matar-Aloo Chaat/Tikki (Green Peas-Potatoes Patties) (femmehavenn.wordpress.com)