Special Nimona

Recipe by
Total Time:
1 hour
Rated 4 based on 100 votes
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Special Nimona

  • Coarsely grind peas in a grinder without water. Make sure that some of the peas are left whole. Keep the mixture aside.
  • Make a paste of coriander leaves with a little water and keep aside.
  • Make a paste of ginger, garlic, green chillies and keep aside.
  • Deep fry potato, cauliflower and keep aside.
  • In a small bowl, add all the dry masala powders, some water to make a smooth paste and keep aside.
  • Heat oil in a kadai, put cumin seeds, bay leaves and add paste of ground peas.
  • Fry this on low heat for 8-10 mins.
  • When oil starts separating, add paste of ginger, garlic and green chillies, coriander leaves paste, onion paste, masala paste and salt. Mix well.
  • Cook the mixture again for about 5 mins.
  • Add some water (about half a cup).
  • Once it starts boiling, simmer on a low flame for 5-8 mins.
  • Adjust salt at this stage if required.
  • Add fried potato, cauliflower and mix well. Let it simmer on low heat for another 2 mins.
  • Take out in a serving bowl and serve with rice or chapatti.