Nimona

INDIA (Uttar Pradesh)

Pea & Potato Stew

SUBMITTED BY

Aman

When Aman suggested I try this pea and potato stew for lunch, I was hooked! Indian Nimona is a flavorful and hearty dish, popular in the northern regions of India, particularly in Uttar Pradesh. Made primarily with fresh green peas, it’s a comforting vegetarian curry that highlights the season’s bounty. Nimona is typically cooked with a blend of spices like cumin, coriander, turmeric, and garam masala, along with a base of onions, tomatoes, and garlic, which bring out a deliciously rich taste. The peas are either cooked whole or ground slightly to create a creamy, thick texture. Some variations also include potatoes or other vegetables for added flavor and nutrition.

This dish is often enjoyed with chapati, paratha, or steamed rice, making it a wholesome meal. Nimona is loved for its simplicity, yet the combination of spices offers a burst of flavor. It is commonly served during the winter months when fresh peas are in season, providing a warm, satisfying meal. Whether you’re looking to explore authentic Indian vegetarian cuisine or seeking a quick and easy dish, Nimona is a great choice. It’s also a favorite for those looking to try regional dishes from India’s rich culinary landscape.

This dish can be easily modified to suit individual tastes, from adding more heat with chilies to experimenting with additional herbs and spices for a personal touch.

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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