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Nimona
Eastern Uttar Pradesh's winter curry of crushed fresh green peas (निमोना) with potatoes
When fresh peas fill the markets of Varanasi and Gorakhpur in December, almost every household makes nimona. The peas are coarsely ground and fried in mustard oil until they lose their raw smell and turn a darker, nutty green. Potatoes are then added and everything simmers in a thin, spicy gravy. It is eaten with plain rice on a winter afternoon, and some families add fried moong dal vadis for extra bite. The most common mistake is grinding the peas into a smooth paste; nimona should have texture, like crushed peas rather than soup. Chef's tip: pulse the peas with the green chillies, ginger and garlic in short bursts, and stop as soon as they look like coarse, wet crumbs.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pea paste
For the curry
Method
0/7 doneStep 1: Pulse the 1 ⅛ lb fresh green peas with the 3 green chillies, 1 ⅛ in ginger and 4 garlic cloves in a food processor in short bursts, without water, until coarsely crushed. Keep back a handful of whole peas if you like some texture.
5 minStep 2: Heat the 4 tbsp mustard oil in a heavy pot over high heat until it smokes lightly, then lower to medium. Fry the 9 oz potatoes for 6–7 minutes until golden on all sides, and lift them out. If using 1 ⅜ oz moong dal vadi, fry the pieces for 1 minute until a shade darker and lift them out too.
8 minStep 3: In the same oil, add the 1 tsp cumin seeds and 1 bay leaf; when the cumin crackles, add the ¼ tsp gluten-free asafoetida (hing).
1 minStep 4: Add the crushed peas and fry on medium heat, stirring often, for 10–12 minutes. The paste will dry, darken to olive green and smell sweet and nutty instead of raw.
12 minStep 5: Add the 2 tomatoes, ½ tsp ground turmeric, 2 tsp ground coriander, 1 tsp red chilli powder and 1 ½ tsp salt and cook for 4–5 minutes until the tomatoes melt and oil appears at the edges.
5 minStep 6: Return the potatoes and vadis, pour in the 2 cups hot water and bring to a boil. Cover and simmer on low for 10–12 minutes until the potatoes are soft and the gravy thickens to a pourable, porridge-like consistency.
12 minStep 7: Sprinkle with the ½ tsp garam masala and ½ oz fresh coriander, and serve hot with plain rice.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 10 g
- Carbs
- 32 g
- Fat
- 15 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nimona take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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