NIMONA

The cuisine of any region is incomplete unless it includes a homemakers contribution. Nimona is one such example from Lucknow, the capital of Avadh. A strictly home-fare dish, this delectable preparation is made with green peas puréed with tomatoes to make a dal like gravy.

Preparation Time : 15 mins.
Cooking Time : 25 mins.

Serves 4.
Ingredients

1 cup green peas, boiled
1 cup potatoes, boiled and cubed
½ teaspoon cumin seeds (jeera)
½ cup onions, sliced
1 bay leaf
1 black cardamom
½ teaspoon garlic, grated
1 teaspoon ginger, grated
2 teaspoons coriander seed (dhania) powder
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
½ cup puréed tomatoes
½ teaspoon garam masala
1 tablespoon oil
salt to taste

Method
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.