How I cooked Nimona (Part 2)


If you have read my last post here, you have the background of how Nimona needs fresh peas. Now I want to fast forward 10 years. To this date, I have not made Nimona myself. I have had the urge to make Nimona with what is easily available (frozen peas) several times, but I have let it pass. But then I have been craving Nimona for some time and yesterday I decided to make it using frozen peas. After I put all the spices and closed the pressure cooker lid for nimona to get cooked, I came downstairs to do some work. As I went back upstairs after couple of minutes, right kind of nimona smells were coming out of my kitchen. I was very excited. I immediately put some rice and had a nice nimona-chawal meal the moment rice was done.

In conclusion I can say that somebody who has craved nimona all this time but eaten it only couple of times in last 10 years, it was a big treat. I am sure it will be better with fresh peas.


Recipe
3 cups peas
2 tbsp vegetable oil (I used mustard oil)
2 -3 leaves tejpat (dried bay leaf)
1 -2 tsp clove
1 -2 tsp whole black pepper
2 dried red chili whole
1 medium size onion (finely grated)
3-4 cloves garlic minced
1'' peeled and grated ginger
1 cup potato peeled and diced

Method

1. Thaw the peas and use a mixer or food processor to make a coarse paste. Add water as necessary.
2. Heat oil in a pressure cooker (any heavy pan will do)
3. Add tejpat, cloves and pepper - let is sizzle for couple of seconds
4. Add cinnamon stick, red chillies, - let it sizzle
5. Add garlic, onions and let it cook so onions are brown on the edge
6. Add ginger, stir and cook 1-2 minutes.
7. Add turmeric powder, salt
8. Add peas and potatoes. stir.
9. Add water to just cover the potatoes
10. Cook till peas and potatoes are done. In the pressure cooker, it is usually after 1-2 whistles.
11. If you want, you can take out spices like cinnamon stick, tejpat. I don't.
12. Serve with rice.

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