Nimona, Potatoes and Green Pea Curry
by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 63340 times
The cuisine of any region is incomplete unless it includes a homemakers contribution. Nimona is one such example from Lucknow, the capital of Avadh.
A strictly home-fare dish, this delectable preparation is made with green peas purée with tomato pulp to make a dal like curry.
Serve with rotis and rice .
- Purée the green peas in a blender using 2 tbsp of water and keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds, onions, bayleaf and cardamom and sauté over a medium flame for 3 minutes.
- Add the garlic paste and ginger paste and sauté on a medium flame for 30 seconds.
- Add the coriander powder, chilli powder, turmeric powder and tomato pulp, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the green pea purée, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the potatoes, salt and 1 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||173.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||17.7 mg|
|Folic Acid||18.2 mcg|
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