Special Nimona

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 2 cups - fresh green peas
  • 1 - potato (cut into cubes)
  • 1 cup - cauliflower (cut into florets)
  • 1 inch - ginger
  • 8 cloves - garlic
  • 3 - green chillies
  • 3 - onions (ground into a paste)
  • 1 cup - coriander leaves (finely chopped)
  • 1 - bay leaf
  • 1/2 tsp - turmeric powder
  • 1 tsp - garam masala powder
  • 2 tsp - cumin powder
  • 2 tsp - coriander powder
  • 1 tsp - red chilli powder
  • Salt to taste
  • Oil for cooking
  • Oil for deep frying

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.

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