nimona recipe
Prep time
Cook time
Total time
nimona recipe, tasty potato peas curry for chapati, rice
Recipe type: main
Cuisine: Indian
Serves: 2 - 3
  • potato - 1 and ½ cups, boiled, peeled and cubed
  • green peas - 1 cup, boiled
  • oil - 1 tablespoon
  • cumin seeds - ½ teaspoon
  • onion - ½ cup, sliced
  • bay leaf - 1
  • black cardamom - 1
  • ginger garlic paste - 1 teaspoon
  • coriander powder - 1 tablespoon
  • chili powder - 1 teaspoon
  • turmeric powder - ¼ teaspoon
  • tomato pulp - ½ cup
  • salt - to taste
  1. Add the cooked green peas to a blender along with 2 tablespoons of water and grind it to a smooth paste. Keep aside.
  2. Heat oil in a pan. Add cumin seeds and wait till they sizzle. Add bay leaf, cardamom, sliced onion and saute over a medium flame till onion turns translucent.
  3. Add ginger garlic paste and saute well for a few seconds till the raw smell goes off completely.
  4. Add turmeric powder, red chili powder, coriander powder, tomato pulp and saute well. Saute until the raw smell goes off completely for 2 - 3 minutes.
  5. Add the green peas puree and saute well. Keep stirring and cook on a low flame for 2 - 3 minutes.
  6. Add cooked and cubed potatoes, mix well. Add 1 cup of water. Mix gently so that the potato pieces do not break. Let it come to a boil. Then reduce the flame to low. Cook on a low flame for 2 - 3 minutes until all the flavors combine together.
  7. nimona is ready. Serve hot with rice, roti or chapati.
Recipe by Vegetarian Indian Recipes at