I learned the recipe “Green Peas Curry”/ Nimona” from my mother-in-law, who has always been a source of inspiration in the kitchen. Nimona is often enjoyed during the winter months when fresh peas are in season, it pairs beautifully with Steamed Rice or Indian breads like Roti or Paratha.
“Green Peas Curry”, also known as “Nimona”, is a traditional dish from the northern regions of India, particularly Uttar Pradesh and Bihar. This comforting and flavourful curry is made by grinding fresh green peas into a coarse paste and then cooking them with a blend of aromatic spices, onions, tomatoes, and sometimes potatoes.
Watching her prepare Nimona, I realized how simple ingredients like fresh peas and spices could come together to create such a comforting and flavourful dish. Over the years, I’ve made this recipe many times, and each time it brings back the warmth and love with which she taught me.
Nimona has since become a favorite in our household, a dish that connects us to our roots and family traditions.
Ingredients:
- Fresh green Peas: 2 cup
- Onion: 1no. (Small size)
- Green chili: 2no.
- Coriander leaves: 1tablespoon (fine chopped)
- Salt: 1 teaspoon
- Turmeric powder: one forth teaspoon
- Chilli powder: 1 teaspoon
- Cumin seed: half teaspoon
- Fennel seed: one teaspoon
- Tomato: 2 no. (Medium size)
- Ginger: 1” piece
- Garlic: 2 flacks
- Cooking oil: 5-6 tablespoon
Preparation:
- Grind onion, 1 tomato, garlic, ginger, and fennel seed together, make fine paste, keep aside.
- Grind half 0f the peas with coriander leaves to fine paste, and remaining half peas roughly, keep aside.
- Chop remaining one tomato.
- Cut potatoes into cubes or as you wish.
Method:
- Heat oil in a frypan; add potato, deep fry on medium flame for 4-5 minutes (till potato becomes tender), take it out, keep aside.
- Add cumin seed in remaining oil, sputter for few seconds, add masala paste.
- Stir fry till liquid dries up or oil separates from masala (about 3-4 minutes on medium flame).
- Add both peas’ paste (rough and fine).
- Stir regularly, continue to fry until it is half done on low flame. (About 5-7 minutes)
- Add salt turmeric powder, chilli powder continue to stir, add one cup of water (you can add more water for your required consistency (dal like consistency).
- Add fried potato, continue to cook for couple of minutes.
- Yummy green peas curry is ready. It is a great side dish.
Green peas curry (godila / nimona)
Green peas curry (godila / nimona) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.