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Nimona

  • 4servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup boiled green peas

  2. 1 cup potatoes, cubed and boiled

  3. 1/2 tsp cumin seeds (jeera)

  4. 1/2 cup onions, sliced

  5. 1 bayleaf (tejpatta)

  6. 1 black cardamom (badi elaichi)

  7. 1/2 tsp grated garlic (lehsun)

  8. 1 tsp grated ginger (adrak)

  9. 2 tsp coriander (dhania) powder

  10. 1 tsp chilli powder

  11. 1/4 tsp turmeric powder (haldi)

  12. 1/2 cup tomato puree

  13. 1/2 tsp garam masala

  14. 1 tbsp oil

  15. salt to taste

Instructions Jump to Ingredients ↑

  1. Purée the green peas in a blender using a little water and keep aside.

  2. Heat the oil in a non-stick pan and add the cumin seeds, onions, bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown.

  3. Add the garlic and ginger and sauté for 2 to 3 more minutes.

  4. Add the coriander powder, chilli powder, turmeric powder and puréed tomatoes and cook till the oil separates from the gravy.

  5. Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.

  6. Add the potatoes, salt and 1½ cups of water and mix well.

  7. Bring to a boil and simmer till the gravy thickens.

  8. Serve hot sprinkled with the garam masala.

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