Gary's Cookbook
Nimona
Ingredient list
- 2 cups - Green Peas (boiled and ground to a paste)
- 1 - Onions thinly sliced
- 1tsp - Garlic paste
- 1 inch piece - Chopped ginger
- 1 tsp - Coriander powder
- ¼ tsp - Turmeric powder
- 2 tbsp - Red chili powder
- 3 - Potatoes peeled & cut into cubes
- ½ cup - Tomato puree
- 2 - Bay leaves
- 2 tsp - Cumin seeds
- 2 - Black cardamom
- ½ tsp - Garam masala
- Salt to taste
- 2½ tbsp - Oil
- Water
Preparation
- Heat oil into a pan. Add the bay leaves, cumin seeds and black cardamom. Add the ginger-garlic paste, Add onions. Fry the onions till light brown.
- Add coriander powder, chili powder, turmeric powder, tomato puree and soute till the masala leaves the oil.
- Grind the peas to a coarse mix in a food processor. Keep it aside.
- In a non stick pan heat half the oil, cook the peas mix until lightly brown and dry, about 15-20 minutes on medium heat. Remove from heat.
- Now add the tomato paste. Fry a little more till the oil separates.
- Add the Peas paste. Fry again till the oil separates.
- Now fry the potatoes pieces till it get cooked & add into a peas paste.
- Add salt and mix well.
- Now add 2 cups of water, cover it when it starts boiling and lower the flame till it is cooked.
- Before serving sprinkle garam masala.
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