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Nimona
Category : Vegetables, Uttar pradesh
Servings : 3-4
Time Taken : 30-45 mins
Rating :
Method
- Coarsely grind peas in a grinder without water.
- Make sure that some of the peas are left whole. Keep the mixture aside.
- Make a paste of coriander leaves with a little water and keep aside.
- Make a paste of ginger, garlic and green chillies and keep aside.
- Deep fry potato and cauliflower and keep aside.
- In a small bowl, add all the dry masala and some water to make a smooth paste and keep aside.
- Heat oil in a kadai, put cumin seeds and bay leaves and add ground peas paste.
- Fry this on a low heat for 8-10 minutes.
- When oil starts separating, add ginger garlic green chillies paste, coriander leaves paste, onion paste, and salt and mix well.
- Cook the mixture again for approx 5 minutes.
- Add some water (approx half a cup).
- Once it starts boiling, simmer on a low flame for 5-8 minutes.
- Adjust salt at this stage if required.
- Add fried potatoes and cauliflower and mix well and let it simmer on low heat for another 2 minutes.
- Take out in a serving bowl and serve with rice or chapati.
Ingredients:
2 cups - fresh green peas
1 - potato (cut into cubes)
1 cup - cauliflower (cut into florets)
1 inch - ginger
8 cloves - garlic
31 - green chilies
3 - onion (grind them into a paste)
1 cup - coriander leaves (finely chopped)
1 - bay leaves
1/2 tsp - turmeric powder
1 tsp - garam masala powder
2 tsp - cumin powder
2 tsp - coriander powder
1 tsp - red chilly powder
Salt to taste
Oil for cooking
Oil for deep frying potato and cauliflower
2 cups - fresh green peas
1 - potato (cut into cubes)
1 cup - cauliflower (cut into florets)
1 inch - ginger
8 cloves - garlic
31 - green chilies
3 - onion (grind them into a paste)
1 cup - coriander leaves (finely chopped)
1 - bay leaves
1/2 tsp - turmeric powder
1 tsp - garam masala powder
2 tsp - cumin powder
2 tsp - coriander powder
1 tsp - red chilly powder
Salt to taste
Oil for cooking
Oil for deep frying potato and cauliflower
RECIPES BY PRATIBHA SINGH
