Ingredients: 6-10 Red chillies 1 tbsp Coriander seeds 1 tbsp cumin 2 tsp black pepper corn 1 tbsp fennel seeds 1tsp fenugreek seeds 3-4 cloves 5-6 garlic cloves 1 inch ginger 5-6 curry leaves 1 tsp jaggery 3 tbsp curd/ plain yogurt 250 gm Paneer Paneer Ghee Roast This dish is a coastal Karnataka specialty known for its fiery red color, tangy undertones, and the rich aroma of clarified butter (ghee). Ingredients Prep • The Masala Paste: Red chillies, coriander seeds, cumin, black peppercorns, fennel seeds, fenugreek seeds, cloves, garlic, ginger, and curry leaves. • The Base: Paneer (250g, cubed), yogurt, and jaggery. • Pantry Steple: Ghee (clarified butter) and salt. Instructions 1. Prepare the Roast Masala 1. In a small pan, dry roast the red chillies, coriander seeds, cumin, fennel seeds, black peppercorns, cloves, and fenugreek seeds over low heat. Roast until they become fragrant and the chillies darken slightly. 2. Once cooled, transfer the spices to a grinder...
Peas Nimona is one of the traditional and popular satvik dishes from Uttar Pradesh made with green peas in super nourishing desi ghee. This is an authentic UP style dish that tastes absolutely amazing with the sweet taste of peas and a rich aroma of ghee.
This is a soupy, spicy curry delicious and rich that can be made using many different ingredients. Here we will be making use of fresh or frozen peas. This goes well palak poor, rice or paratha.
Peas being the main ingredient, the fresh earthy taste of the peas comes out through the process of making Nimona. The other ingredients are tomato, potato, and spices. All these veggies are full of nutrition and Ghee is the most nourishing ingredient in this recipe. It is especially a winter recipe as fresh peas are available at that time. But I love to make this all year long as I get frozen peas in the place I live.
Let's dive into the recipe.
INGREDIENTS:
Fresh or Frozen Peas coarsely ground 11/2 cups
Potato diced 1 medium
Tomato pureed 2 small
Ghee 4tbsp
Bay leaf 1
Cinnamon stick 1
Cloves 4-5
Ginger and chili paste 2 tbsp
Coriander Powder 2 tbsp
Turmeric 1tsp
Cumin seeds 1tsp
Dried red chili 2
Asafoetida 1/2 tsp
Chilli powder 1 tsp
Salt to taste
Water as required
INSTRUCTION:
1. Firstly, Heat a kadhai/pan, take 4 tbsp ghee, and add diced potatoes.
2. Now fry them very well till they are golden and crispy. Take them out and keep aside.
3. Now In the same Kadai with ghee, add spices like bay leaf, Cumin seeds, Dried red chilies, Asafoetida, Cinnamon stick, cloves, ginger and chili paste, and fry them for 30 seconds.
4. Now add Tomato puree, turmeric powder, chili powder, coriander powder. Let it cook on a medium flame for a minute. You can see the ghee separating.
5. Now add Coarsely ground peas(puree is also fine). Mix it well and let it cook for 1 minute.
6. Add water if required. Let it boil for a minute. Add salt and mix well.
7. Finally, add the fried potatoes and let it cook covered for another 2 minutes. Keep stirring in between to make sure it doesn't stick to the bottom. Add water to adjust the consistency. The gravy will thicken slightly.
8. Garnish with cilantro and serve with palak poori or chapati as well as rice.
I hope you will love this delicious and flavourful Peas Nimona and relish it with your family and friends. Please comment on your feedback in the comments section below. Do connect with me on my Instagram handle @archanasvegfoodchronicles and tag me in your post if you do try this recipe.!!
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