22 March, 2013


(Fresh green peas curry )
This dish has yet to get its recognition in the culinary circle. However, this is a dish which is popular in home cooking and is prepared with pureed fresh green peas. Ask people from Awadh region and you would see them drooling just at the mention of the name N I M O N A. 
Fresh Green peas: 2 cups
Potato: 1
Asafoetida (heeng): pinch
Ginger garlic paste: 1 tablespoon
Cumin Seeds: 1/4 tablespoon
Kalonji (Black Cummin):  1/4 tablespoon
Turmeric Powder: pinch
Red chilli Powder:  1/4 tablespoon
Coriander powder: 1/2 tablespoon
Garam Masala: 1/4 tablespoon
Mustard Oil: 2 tablespoon
Water: 1.5-2 cup
Desi Ghee for serving
Salt to taste

Grind Green peas to make a coarse paste. Peel potatoes and cut them into cubes.
Take mustard oil in a kadhai. Add cumin seeds and black cumin seeds. Once the seeds starts crackling, add ginger garlic paste and asafoetida.
 Add Green peas and potatoes.Saute the green peas and potatoes for around 3-4 minutes or until peas become dark green in color. Add the dry spices- turmeric powder,coriander powder,red chilli powder,garam masala and salt. Stir it a little. Add water and cover it with a lid to allow it to cook completely.
This would take around 7-8 minutes.
Bring it off the flame. Serve it hot with steamed rice or Chapatis.

NOTE: A spoonful of desi ghee in a hot bowl of Nimona accentuates it's taste. Also, you can add mangoris  in the Nimona instead of potatoes.


  1. One may try mangodi or masala badi(urad dumpling) instead of potatoes.

    1. Yes Gargi! I have mentioned that in the NOTE.