How to Make Nimona Recipe

Nimona, a traditional Indian dish, originates from the northern state of Uttar Pradesh. This flavorful curry celebrates the winter season, featuring an abundance of fresh green peas. Known for its vibrant green colour and rich, earthy taste, Nimona encapsulates the essence of Indian comfort food.

Embark on the culinary journey of preparing Nimona with these key ingredients:

1. Green Peas: The heart of Nimona, fresh green peas provide a distinctive texture and flavour. While fresh peas are ideal, frozen peas can serve as a convenient alternative.

2. Potatoes: Adding a hearty element, potatoes enhance the overall consistency of Nimona, contributing to its comforting appeal.

3. Spices: Nimona's flavour profile is elevated with cumin seeds, coriander powder, turmeric, red chili powder, and garam masala, creating an aromatic and spicy blend.

4. Ginger-Garlic Paste: Forming the base of the curry, this classic combination infuses Nimona with a robust and savoury essence.

5. Tomatoes: Tomatoes bring subtle sweetness and acidity, balancing the spices and creating a harmonious flavour profile.

6. Mustard Oil: Traditionally used for cooking, mustard oil imparts a unique pungency to the curry. If preferred, other cooking oils can be substituted.

7. Fresh Coriander: Garnishing Nimona with fresh coriander adds a burst of freshness and a hint of citrus, enhancing the overall appeal.

1. Prepare the Peas: Shell fresh green peas and set them aside. For frozen peas, thaw them before starting the cooking process.

2. Sauté the Spices: Heat mustard oil in a pan, add cumin seeds, and sauté until they sizzle. Incorporate ginger-garlic paste, sauté until golden brown, and add coriander powder, turmeric, and red chilli powder. Stir to form a fragrant spice base.

3. Add Tomatoes: Introduce finely chopped tomatoes to the spice mixture. Cook until the tomatoes break down, and the oil begins to separate.

4. Incorporate Peas and Potatoes: Add shelled green peas and diced potatoes. Stir well to ensure the vegetables are coated with the flavorful spice and tomato blend.

5. Simmer to Perfection: Pour in water for the desired consistency and let Nimona simmer until the peas and potatoes are tender. Slow cooking allows the flavours to meld, creating a cohesive dish.

6. Garnish and Serve: Finish Nimona by sprinkling garam masala and fresh coriander. Serve it hot with steamed rice or Indian bread, such as chapati or naan.

1. Freshness Matters: Opt for fresh, seasonal peas to maximize vibrancy and sweetness.

2. Adjust Spice Levels: Tailor spice levels according to preference, adjusting the red chilli powder for desired heat.

3. Mustard Oil Magic: While mustard oil adds authenticity, other cooking oils can be used if its flavour is too intense.

4. Experiment with Garnishes: Explore variations with a squeeze of lemon juice or a dollop of yoghurt for an extra layer of taste.

Nimona is not just a recipe; it's a journey through the aromatic landscapes of Indian cuisine. With its enticing blend of spices and the wholesome goodness of peas and potatoes, Nimona stands as a testament to the culinary richness of regional Indian cooking. Embrace the warmth and flavours of this traditional dish as you explore the heart of Uttar Pradesh's gastronomic heritage.