Nimona Recipe

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How to make Nimona
  • Chef: Soumya Sethi
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
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  • Difficulty Level: Medium

Peas, mangauris and tomato form a spicy melange. An everyday winter classic that simmer away in the local kitchens of Uttar Pradesh.

Ingredients of Nimona

  • 1 kg shelled green peas
  • 150 gm mangauris
  • 1 cup finely sliced onions - fried brown
  • 1 pinch asafoetida
  • 2 tsp chopped ginger
  • 2 tsp chopped garlic
  • 2 bay leaves
  • 1 Tbsp coriander powder
  • 1 tsp chilli powder or to taste
  • 1/2 tsp turmeric
  • 1 tsp cumin seeds
  • 5 cloves
  • 5 green cardamoms
  • 1/4 tsp broken small pieces of cinnamon
  • 1/2 cup chopped coriander leaves
  • 1 tsp salt or to taste
  • 3 Tbsp tomato puree
  • 1/2 cup (125 ml) oil
  • 1 tbsp ghee (clarified butter)

How to Make Nimona

  • 1.Divide the shelled peas in two batches finely grind one half and coarsely grind other.
  • 2.Grind to paste the ginger, garlic, cumin, cloves, cinnamon, cardamoms and keep aside.
  • 3.Grind the onions to a paste and keep aside.
  • 4.In the left over of the oil used for frying onions, fry the mungoris on a very slow flame till crisp and golden brown. Remove and keep aside.
  • 5.In a separate kadhai heat a tablespoon of pure ghee and add crushed asafetida.
  • 6.When it gives off an aroma add finely ground peas and sauté till the moisture evaporates and the paste starts sticking to the kadhai. Remove and keep.
  • 7.Now heat the oil in which the mangauris were fried and add the bay leaves, ground onion paste, coriander, turmeric, chilli powder and salt and sauté till fat separates.
  • 8.Then add the onion paste and tomato puree and stir till the ghee separates.
  • 9.Now add the crushed peas, mungauris, 1 litre water and the garam masala paste.
  • 10.Cover and cook on a slow flame till mangauris are tender and oil appears on the sides. Serve hot garnished with finely chopped coriander leaves, with plain boiled rice or chapattis.