Nimona, a vibrant and flavorful Indian vegetable curry, is a delightful dish that showcases the best of seasonal produce. This recipe centers on the delightful combination of green peas and potatoes, creating a creamy, subtly spiced curry perfect for a weeknight meal or a special occasion. The fresh herbs and warming spices transport you to the bustling streets of India with every bite, offering a comforting and satisfying experience. It's a dish that's easily adaptable to your spice preference, allowing you to tailor the heat to your liking.
Beyond its delicious taste, Nimona is remarkably easy to prepare, making it an accessible recipe for home cooks of all skill levels. This simple yet elegant curry requires minimal ingredients and straightforward techniques, ensuring a delicious outcome even for beginners. Ready to learn how to create this culinary masterpiece? Let's dive into the step-by-step instructions that will guide you through the process of making your own perfect batch of Nimona.
Tools Needed
- Pan
- Grinder
- Cooker
Ingredients
- Green peas
- Potatoes
- Ginger
- Garlic
- Chilli
- Whole masala
- Oil
- Cumin seeds
- Fenugreek seeds
- Dry chillies
- Bay leaf
- Onions
- Asafoetida
- Vegetable Everest masala
- Turmeric powder
- Chilli powder
- Salt
- Water: About half a glass
Step-by-Step Instructions
Step 1. Prepare the base and aromatics
- Prepare a paste using green peas, potatoes, ginger, garlic, and chillies.
- Lightly fry the whole masala. Do not over-fry.
- Lightly fry the green peas covered in a pan with a little oil.
- Grind the fried peas.
- Heat oil in a cooker. Add cumin seeds, fenugreek seeds, dry chillies, and bay leaf for tempering.
- Add onions and fry until well browned.
- Add ginger-garlic-chilli paste and fry well.
- Add asafoetida and mix well.
Step 2. Build the curry flavor
- Add the fried whole masala, Vegetable Everest masala, turmeric powder, and chilli powder. Mix well.
- Add water (about half a glass) and fry the masala for 2-3 minutes.
Step 3. Combine and simmer
- Add potatoes, peas, and tomatoes. Add the ground peas.
- Add salt to taste and more water as needed for desired gravy consistency.
Step 4. Pressure cook to perfection
- Cook the vegetable in a pressure cooker until 4-5 whistles.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Fry the peas covered to ensure even cooking.
- Adjust the amount of water according to your preferred gravy consistency.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 40-50g
- Protein: 8-10g
FAQs
1. Can I use frozen peas and potatoes instead of fresh?
Absolutely! Frozen peas and potatoes work perfectly well in this recipe. Just make sure to thaw them completely before adding them to the curry.
2. How can I adjust the spice level?
Start with less chili powder and add more to your taste. You can also control the heat by using milder chilies or omitting them altogether.
3. What can I serve Nimona with?
Nimona is delicious served with rice, naan bread, or roti. It also pairs well with other Indian dishes for a complete meal.
This Nimona Vegetable Curry recipe offers a delicious and accessible way to enjoy the vibrant flavors of India. With its simple ingredients and straightforward method, it's a perfect dish for both beginner cooks and seasoned chefs alike. Enjoy the satisfying warmth and comforting taste of homemade Nimona!