Nimona is a traditional winter delicacy from Uttar Pradesh, especially popular in Awadh and eastern UP. Made with freshly harvested green peas, this rustic curry is known for its smoky aroma, coarse texture, and minimal spices, letting the natural sweetness of peas shine.
🍃 What Makes Nimona Special?
- Uses coarsely crushed green peas (not a smooth paste)
- Slow-cooked for a smoky, earthy flavour
- No heavy masalas – simple, sattvic-style cooking
- A seasonal dish, best enjoyed in winter
🥘 Ingredients:
- Fresh green peas – 2 cups
- Potatoes (optional) – 1 medium, diced
- Ginger – 1 inch
- Green chillies – 2
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Asafoetida (hing) – a pinch
- Turmeric powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Mustard oil or desi ghee – 2 tbsp
- Salt – to taste
- Fresh coriander – for garnish
👩🍳 How to Make Nimona:
- Coarsely grind green peas with ginger and green chillies
- Heat mustard oil/ghee, add cumin seeds, bay leaf, and hing
- Add the pea mixture and sauté well until it releases aroma
- Add turmeric, coriander powder, salt, and potatoes
- Cook on low flame, stirring occasionally, until oil separates
- Finish with garam masala and garnish with coriander
🍽️ How to Serve:
Nimona tastes best with hot rotis, parathas, or plain rice, along with raw onion and lemon wedges.
🌱 Health Benefits:
- Rich in plant protein & fibre
- Naturally low in fat
- Keeps you warm and energetic during winter
A true comfort food from the heart of Uttar Pradesh ❤️
