Uttar Pradesh

Nimona

Name: Nimona
Total time: 45 min
Yield: 4 servings
Cuisine: Uttar Pradesh
Ingredients: 3 cups fresh green peas; 2 medium cubed potato; 2 tbsp mustard oil; 1 tsp cumin seeds; a pinch asafoetida; 1 bay leaf (indian bay leaf); 1 medium chopped onion; 1 inch ginger; 4 cloves garlic; 2 green chilli; 2 medium chopped tomato; 1/4 tsp turmeric (ground turmeric); 2 tsp coriander powder (ground coriander); 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp garam masala; 1 2/3 cups water; Salt, to taste; Coriander leaves (cilantro), chopped

Crushed fresh green peas cooked into a spiced curry with potatoes. Eastern UP's winter love letter.

45 minTime

8 gProtein each

mediumSpice

Winter in eastern UP2 chapters · 1 min read

Make it your way

Grandma's wayCrushed peas, mustard oil, potatoes.

The original

222kcalsame

8 gproteinsame

8 gfibresame

45minutessame

Classic nimona.

Per serving, worked out from the ingredient table.

Ingredients

Green peas3 cups, fresh

Potato2 medium, cubed

Mustard oil2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Bay leaf (indian bay leaf)1

Onion1 medium, chopped

Ginger2.5 cm

Garlic4 cloves

Green chilli2

Tomato2 medium, chopped

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)2 tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Water1⅔ cups

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Coarsely grind the peas with ginger, garlic and green chilli without water.
2Heat mustard oil until it smokes, cool slightly, fry the potato cubes until golden and set aside.
3In the same oil, add cumin, asafoetida and bay leaf, then onion until golden. Add the pea paste and fry on medium, stirring, until it darkens and smells nutty.
4Add tomatoes and powders, cook 3 minutes, then the potatoes, water and salt. Simmer 10 minutes. Finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Nimona

Crushed fresh green peas cooked into a spiced curry with potatoes. Eastern UP's winter love letter.

45 minTime

8 gProtein each

mediumSpice

Winter in eastern UP2 chapters · 1 min read

Make it your way

Grandma's wayCrushed peas, mustard oil, potatoes.

The original

222kcalsame

8 gproteinsame

8 gfibresame

45minutessame

Classic nimona.

Per serving, worked out from the ingredient table.

Ingredients

Green peas3 cups, fresh

Potato2 medium, cubed

Mustard oil2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Bay leaf (indian bay leaf)1

Onion1 medium, chopped

Ginger2.5 cm

Garlic4 cloves

Green chilli2

Tomato2 medium, chopped

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)2 tsp

Red chilli powder (indian red chili powder)½ tsp

Garam masala½ tsp

Water1⅔ cups

Saltto taste

Coriander leaves (cilantro)chopped

Method

4 steps

1Coarsely grind the peas with ginger, garlic and green chilli without water.
2Heat mustard oil until it smokes, cool slightly, fry the potato cubes until golden and set aside.
3In the same oil, add cumin, asafoetida and bay leaf, then onion until golden. Add the pea paste and fry on medium, stirring, until it darkens and smells nutty.
4Add tomatoes and powders, cook 3 minutes, then the potatoes, water and salt. Simmer 10 minutes. Finish with garam masala and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nimona

Make it your way

Ingredients

Method

Nimona

Make it your way

Ingredients

Method

Make it a meal