Nimona, is an understated dish of the Awadhi cuisine or present day Uttar Pradesh. This is one of the few vegetarian items for that is extremely easy to make and mild on the palate too. Green peas, a winter crop, is the star of this dish. So, I would say that this is a perfect comfort food on a warm, cosy winter afternoon. It could be your go-to meal in case you are not sure of what to make with paucity of time. A must try this coming winter! Let me know how it turned out for you!
4 medium potatoes, diced
2 cups green pea
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tbsp ginger-garlic paste
1 green chilli, slit
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1 pinch asafoetida
2 tbsp ghee
Coriander leaves for garnish
Oil for frying
1 tsp salt
Step 1: Deep fry the diced potatoes till they turn golden brown. Set aside in a strainer so that excess oil separates.
Step 2: Boil the green peas till they turn slightly soft. Drain the excess water, mash lightly and set aside.
Step 3: In a wok, add the ghee to heat. Turn the flame to medium high. Then add asafoetida and cumin seeds and allow them to crackle. Add the slit green chilli.
Step 4: Add the chopped onions and sauté well till they turn golden brown.
Step 5: Add the ginger-garlic paste and turmeric powder and stir well till raw smell disappears.
Step 6: Next add the chopped tomatoes and salt. Cover and cook on medium heat well till the oil separates.
Step 7: Add coriander powder, red chilli powder and stir well.
Step 8: Now add the mashed green peas and mix thoroughly. Cover and cook on low heat for 5 minutes.
Step 9: Next add the fried potatoes and mix well. Sprinkle garam masala powder. Mix. Add about 1/2 cup water and mix. Cover and cook on low flame for 10 minutes. Check consistency. It should have a slightly thick gravy.
Step 10: Check and adjust seasoning. Garnish with chopped coriander leaves. Serve with puris/paratha or plain boiled rice.