Nimona is one of my absolute favourite Indian comfort foods. This richly spiced green pea curry is like a warm hug in a bowl. With its creamy yoghurt base, aromatic spices, and vibrant pops of flavour from green chillies and cilantro, each bite is pure bliss.
About the Recipe
You have to try this recipe for authentic Nimona. It’s a beloved classic from North Indian cuisine that takes humble green peas and transforms them into something magical. The lusciously spiced yogurt gravy is the perfect velvety bath for tender peas and potatoes.
Why You’ll Love This Recipe
There’s so much to love about this comforting green pea curry. The layers of spices create an intoxicatingly aromatic sauce that will have your kitchen smelling heavenly. And the combination of creamy yogurt, bright cilantro, and tangy green chillies makes every spoonful an explosion of flavour. It’s a beautifully balanced vegetarian dish that will satisfy your cravings for something hearty yet refreshing.
Nimona
Cooking Tips
For best results, use fresh green peas if possible. Frozen works too, but fresh tastes so vibrant. Also, take a few extra minutes to properly bloom the spices in oil – it unlocks layers of aroma. And don’t skip the final drizzle of ghee – it adds a luxurious richness.
Serving and Storing Suggestions
Serve Nimona over steamed basmati rice or with fresh naan for sopping up every bit of the luscious sauce. It makes a generous 4-6 servings. And if you’re lucky enough to have leftovers, it keeps beautifully refrigerated for 3-4 days. just reheat gently on the stove. Total prep time is around 45 minutes.
Similar Recipes
- Saag Paneer
- Chana Masala
- Vegetable Korma
- Aloo Gobhi
Nutrient Benefits
Not only is Nimona incredibly delicious, but it’s also packed with plant-based protein and fiber thanks to those wonderful green peas. Yogurt provides probiotics, and anti-inflammatory spices like turmeric add antioxidants. It’s a nourishing, gut-friendly vegetarian meal.
Nimona
Ingredients
- 2 cups Green Peas
- 2 cups Curd (thick)
- 2 Bay Leaf
- 2 Cardamoms
- 2 Potatoes
- 4 Green Chillies
- 2 tsp Sugar
- 2 tsp Black Pepper Powder
- 2 tsp Cumin Seeds
- 1/2 tsp Asafoetida Powder
- 3 to 4 tsp Coriander Powder
- 4 tsp Garam Masala Powder
- 1 tbsp Oil
- 1 tbsp Ghee
- Coriander Leaves (handful)
- Salt as per taste
Instructions
- Soak the green peas in hot water for 15 minutes.
- Take 4 tblsp of the green peas and grind them coarsely.
- Boil, peel and dice the potatoes.
- Heat oil in a pan over medium flame.
- Add the cardamom, bay leaf, cumin seeds and fry for 10 seconds.
- Add the green chillies, asafoetida powder, sugar, pepper powder, garam masala powder and coriander powder.
- Add the potatoes, green peas (with the water), ground green pea paste and salt.
- Stir well and cook for a few minutes.
- When it starts to bubble, add the curd and bring to a gentle boil.
- Switch off the flame.
- Add ghee and coriander leaves.
- Stir gently and serve.
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Frequently Asked Questions
Can I use something other than yogurt?
While yogurt is traditional, you can substitute with cashew cream or coconut milk for a non-dairy version. Just add less liquid initially since the consistency will be thinner.
How can I make it less spicy?
Just reduce or omit the green chilies if you prefer less heat. You can adjust the spice level easily.
How long does it keep?
Nimona keeps beautifully for 3-4 days refrigerated in an airtight container. Just gently reheat portions as needed.
What sides go well with it?
My favorite sides are basmati rice, fresh naan or roti, sliced red onions, lemon wedges, and extra cilantro for garnish.
Is it easy to make vegan?
Without a doubt. Just use non-dairy yogurt or cashew cream, and swap the ghee for vegan butter or oil. So simple.
