Authentic Awadhi Nimona with Sheermal
Experience the rustic elegance of Awadh with this vibrant green fresh pea curry, simmered with aromatic spices and crispy fried lentil dumplings. Paired with lightly sweet, saffron-infused flatbread, it is a comforting vegetarian masterpiece.
60min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Coarsely crush three-fourths of the green peas in a blender without adding water, keeping the rest whole.
2
Heat ghee or mustard oil in a heavy-bottomed pan and fry the vadi until golden brown; remove and set aside.
3
In the same oil, fry the potato cubes until lightly browned, then take them out.
4
Add cumin seeds and bay leaf to the remaining oil, then sauté the chopped onions until translucent.
5
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
6
Add turmeric, red chilli powder, and coriander powder, splashing a little water to prevent burning the spices.
7
Pour in the tomato puree and cook until oil separates from the masala base.
8
Add the crushed and whole green peas, sautéing them in the masala for 3 to 4 minutes.
9
Return the fried potatoes and vadi to the pan, then pour in 2 cups of water.
10
Cover and simmer on medium-low heat until the potatoes and vadi are fully tender.
11
Sprinkle garam masala, garnish with fresh coriander, and serve hot alongside freshly baked Sheermal.
Ingredients
2 cups fresh green peas (matar), divided
2 medium potatoes, peeled and cut into cubes
1/2 cup vadi (sun-dried lentil dumplings)
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1.5 teaspoons coriander powder
1/2 teaspoon garam masala
3 tablespoons mustard oil or ghee
Salt to taste
Fresh coriander leaves for garnish
4 warm Sheermal flatbreads for serving
*This AI-generated recipe may contain inaccuracies.