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Prep Time20 Mins
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Serving3 People
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Oil (Preferably Mustard Oil)
1/2 tsp cumin seeds (Jeera)
1/4th cup coriander
2-3 garlic cloves
a small piece of ginger
2-3 green chillies
1/2 lemon
1 cup potato chopped in cubes and fried
a pinch of asafoetida
Salt
1 tsp Turmeric powder
1 big tomato chopped
200 gm of green peas – crushed in mixie
1 cup green peas
1/2 tsp garam masala
Take a pan
Take some oil
Add cumin seeds (jeera) 1/2 tsp
Most important part of Nimona is a special Coriander chutney made from 1/4th cup coriander leaves, few garlic cloves, a small piece of ginger, few green chillies & 1/2 lemon juice – all churn in mixie to make chutney – keep it ready
Keep a cup of fried potato cubes ready
Cumin seeds are crackling, time to add a pinch of asafoetida and the coriander chutney we had churned earlier.
Saute the mixture
Add some salt and 1 tsp of turmeric powder
Once chutney gets cooked properly, add a cup of chopped tomatoes
Cook till tomatoes get softened
Now add 200 gm of crushed peas
Mix well, cover the lead and let get cooked for 5-10 minutes on slow flame.
Now add 1 cup of peas and fried potato cubes
add 1 tsp garam masala
Add 1 cup water
Again cover the lead and let nimona get cooked
Nimona is ready. Enjoy with rice or like a sabji… eitherways it’s an awesome dish you must have this winter.
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