2cupsFresh green peasYou can use frozen peas in case fresh ones are not available but the real taste comes from the fresh peas
1cupPotatoPeeled and Cut into pieces
1/2tspGaram masala powder
Fresh CorianderFor garnishing
1 tbspLemon Juice
Heat 1 tsp ghee in a pan.
Add peas and saute for a few seconds.
Simmer the heat and cover and cook for 5-8 minutes until they are softened.
Mash the peas roughly using a potato masher and keep aside.
Heat the remaining ghee in a pan and fry the potatoes until golden brown and keep aside.
Add cumin seeds and tejpatta in the remaining ghee and let the cumin seeds crackle for a few seconds.
Add onion, ginger and garlic and fry for 3-4 minutes.
Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy.
Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes.
Add salt and garam masala and cook for another 5-6 minutes.
Now add more water if required and bring to a boil.
Add lemon juice and garnish with fresh coriander.
Serve hot with parathas or steamed rice.
Some people mash the peas to a smooth creamy mixture but I like to keep them slightly intact. You can do however you prefer.Use the freshest peas to make Nimona. the taste of peas makes a lot of difference in the final taste.Traditionally in UP villages, the green seeds of coriander are used to make Nimona. They are ground to a paste and added in the curry.Lot of people do not add tomatoes in Nimona but I like to add them for the taste they give to the curry.You can add some hing in the tempering too.Urad dal badi are also added in nimona. You ca fry the badi before adding them.