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Nimona

INDIA (Uttar Pradesh)

Pea & Potato Stew

SUBMITTED BY

Aman

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When Aman suggested I try this pea and potato stew for lunch, I was hooked!

Nimona, a traditional Indian dish, is a flavorful and wholesome curry made primarily with fresh green peas. Originating from the northern regions of India, particularly Uttar Pradesh and Bihar, Nimona is a beloved comfort food that celebrates the seasonal bounty of green peas. Its vibrant color, rich flavors, and nutritional benefits make it a must-try dish for anyone looking to explore Indian cuisine.

What is Nimona?

Nimona is essentially a green pea curry that is often prepared with a blend of spices, herbs, and sometimes potatoes or other vegetables. The dish is known for its earthy flavors and is typically enjoyed with roti, paratha, or steamed rice. Nimona is a versatile recipe that can be adjusted to suit individual tastes, making it a favorite among families across India.

Key Ingredients in Nimona

The primary ingredients used in Nimona include:

  1. Fresh Green Peas: The star of the dish, fresh peas provide a sweet, vibrant flavor and a bright green color.
  2. Potatoes: Often added for texture and heartiness, potatoes complement the peas perfectly.
  3. Spices: A mix of spices such as cumin, coriander, turmeric, and garam masala enhances the dish’s flavor profile.
  4. Tomatoes: Fresh tomatoes add acidity and richness to the curry.
  5. Onions and Garlic: These aromatics form the base of the dish, adding depth and flavor.

Preparation Method for Nimona

Making Nimona is a straightforward process:

  1. Prep the Ingredients: Start by shelling fresh green peas and chopping the potatoes, onions, tomatoes, and garlic.
  2. Sauté the Aromatics: In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and garlic. Sauté until the onions are translucent.
  3. Cook the Tomatoes: Add chopped tomatoes and cook until they soften and break down.
  4. Add Spices: Stir in the spices, including turmeric, coriander, and garam masala. Cook for a few minutes to allow the flavors to meld.
  5. Add Peas and Potatoes: Add the fresh green peas and chopped potatoes to the pan. Stir well to coat them in the spice mixture.
  6. Simmer: Pour in a little water, cover the pan, and let it simmer until the potatoes are tender and the peas are cooked through.
  7. Garnish and Serve: Finish with fresh cilantro and serve hot with roti or rice.

Nutritional Benefits of Nimona

Nimona is not only delicious but also packed with nutritional benefits. Fresh green peas are a great source of protein, fiber, and essential vitamins like vitamin K and vitamin C. The addition of potatoes and spices makes this dish a hearty option that provides energy and sustenance.

Cultural Significance

Nimona holds a special place in Indian households, especially during the winter months when fresh green peas are in season. It is often prepared during family gatherings and festivals, symbolizing warmth and togetherness. The dish reflects the simplicity and richness of Indian home-cooked meals.

Variations of Nimona

While the traditional recipe is delightful, there are several variations to consider:

  • Additions of Other Vegetables: You can include carrots, bell peppers, or spinach to enhance the nutritional profile.
  • Spicy Version: For those who enjoy heat, adding green chilies or red chili powder can elevate the spice level.
  • Non-Vegetarian Options: Some regions may include meat, such as chicken or lamb, for a heartier version.

Conclusion

Indian Nimona is a flavorful and nutritious dish that celebrates the fresh, seasonal flavors of green peas. Its simplicity and versatility make it a favorite in many households. Whether enjoyed as a comforting meal during winter or as a part of a festive spread, Nimona is sure to delight your taste buds. Explore the rich flavors of this traditional Indian curry and savor the essence of home-cooked goodness in every bite!

Nimona

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Ingredients
  

  • 500 g green peas
  • 1 medium cauliflower separated into florets
  • 1 medium potatoes peeled and cubed
  • 1 large tomato
  • fresh cilantro cut into large pieces
  • ½ inch piece ginger
  • 4 cloves garlic
  • 2-4 green chillies adjust for spice preference
  • 1 pinch asafoetida (hing)
  • ½ tsp cumin seeds
  • 1 dried red chili
  • salt to taste
  • 3 tsp ghee plus more for serving
  • green chutney for serving

Instructions
 

  • Blend half the green peas with ginger, garlic, green chilies, and a handful of coriander leaves into a coarse paste. Set aside.
  • Shallow fry the potato cubes and cauliflower florets in a separate pan until golden brown. Keep them aside.
  • Heat 3 teaspoons of ghee in a large pan or wok. Add cumin seeds, dried red chili, and asafoetida. Sauté for a few seconds until aromatic.
  • Add the prepared green pea paste and sauté, stirring continuously to prevent sticking. Cook until the paste reduces slightly and turns aromatic.
  • Add 2 cups of hot water to the paste, stirring to form a smooth gravy.
  • Add the remaining whole peas, fried potatoes, fried cauliflower florets, and tomato pieces to the pan.
  • Mix well and let the mixture simmer on medium heat until the potatoes and cauliflower are fully cooked (about 15-20 minutes). Adjust the consistency with more hot water if needed. Season with salt to taste.
  • Serve nimona with some scoops of green chutney and a scoop of ghee on top.
Course: Lunch
Region: Asia
Diet: Gluten Free, Vegan, Vegetarian

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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