Uttar Pradesh Nimona (Green Pea Curry with Dal Vadi)
35 minutes
849 reads
About Uttar Pradesh Nimona (Green Pea Curry with Dal Vadi)
Imagine a warm, comforting bowl of vibrant green Nimona, a classic Uttar Pradesh pea curry, perfect for chasing away winter chills. This flavorful dish is a beloved staple in the region, bursting with the fresh taste of green peas simmered in a rich and savory gravy. Aromatic spices dance with tender potatoes and crispy dal vadi, creating a symphony of textures and flavors. Easily adaptable for vegetarians and vegans, this Nimona recipe is a must-try.Serve hot with fluffy steamed rice, soft chapati, or flaky paratha for a truly authentic North Indian dining experience.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Produce
Pantry
- 5 Dal Vadi
- 5 Baby Potatoes medium, quartered
- 1 Tbsp Onion Paste
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 Tbsp Coriander ground
- 1 tsp Garam Masala
- 1 tsp Cumin Seeds
- 1 Chili broken into pieces, dried, red
- 2 Tbsp Mustard Oil or vegetable oil
- 1 pinch Asafoetida
- 1 1/2 tsp Salt or to taste
Instructions
- Grind the green peas coarsely using a food processor or mortar and pestle. Heat 1 tablespoon of mustard oil in a large pan or pot over medium heat. Add the asafoetida and let it sizzle for a few seconds to release its aroma.
- Add the ground green peas to the pan and stir-fry for 2-3 minutes until fragrant. This helps to remove any raw pea flavor. Set aside.
- In the same pan, shallow fry the dal vadi until lightly golden and crisp. Remove and set aside. Add the quartered baby potatoes to the pan and shallow fry until lightly browned. Remove and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Add the dried red chili and cumin seeds. Sauté for a minute until fragrant. Add the onion, ginger, and garlic pastes. Sauté for 3-4 minutes until the raw smell disappears and the paste starts to brown slightly.
- Add the chopped tomatoes and ground coriander. Cook for 2-3 minutes until the tomatoes soften. Add the stir-fried green peas and salt. Mix well.
- Add 1 cup of water to the pan. Bring the mixture to a simmer, then cover and cook for 10-12 minutes, or until the peas are tender and the flavors have melded. Adding water helps create a flavorful gravy.
- Add the fried dal vadi and potatoes to the curry. Simmer for another 2-3 minutes to heat through. This allows the dal vadi to absorb some of the flavorful gravy while remaining slightly crisp.
- Stir in the garam masala and garnish with fresh cilantro. Serve hot with steamed rice, chapati, or paratha.
Recipe Notes
Good To Know
- For a deeper flavor, lightly toast the dal vadi in a dry pan or shallow fry them before adding to the curry; this enhances their texture and prevents them from breaking apart during simmering.
- If you prefer a thicker, creamier gravy, coarsely grind half of the green peas and add them early in the cooking process, reserving the rest of the peas to stir in later for texture and visual appeal.
- For a Jain-friendly or strict vegetarian version, substitute the onion and garlic paste with a blend of hing (asafoetida) and extra ginger paste to maintain the depth of flavor without compromising authenticity.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies during the cooking process.
- Serve this Nimona with roti, paratha, or rice for a complete and satisfying meal.
- Garnish with fresh coriander leaves and a squeeze of lemon juice for added brightness.
Storage Instructions
- Nimona tastes even better the next day as the flavors meld—store leftovers in an airtight container and reheat gently, adding a splash of water if the curry has thickened too much.
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Recipe Nutrition
Calories: 754kcalCarbohydrates: 100gProtein: 33gFat: 27gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 16.2gSodium: 1710mgFiber: 22gSugar: 6g
Geeta Biswas
Articles: 919
5 Comments
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Looks so yummy! Excited to make it.
I’m eager to make this recipe!
What a delicious idea! Thanks for sharing.
Looks so wonderful! Thanks for posting.
Looks so flavorful! Thanks for posting.