Authentic Awadhi Nimona with Warm Sheermal
A fragrant, slow-cooked green pea curry originating from the royal kitchens of Awadh, infused with aromatic spices and roasted lentils. Served warm with sweet, flaky sheermal bread for a truly regal culinary experience.
55min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Heat ghee or mustard oil in a heavy-bottomed pan and shallow fry the potato cubes until golden brown; remove and set aside.
2
In the remaining oil, add cumin seeds and bay leaf, allowing them to crackle.
3
Add chopped onions and sauté until golden brown, then stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Pour in the tomato puree, adding turmeric, red chilli powder, and coriander powder, and sauté until oil separates from the masala.
5
Add the coarsely crushed green peas and fried potatoes to the pan, mixing well with the spiced base for 3-4 minutes.
6
Pour in two cups of warm water, season with salt, bring to a boil, then cover and simmer on low heat for 15 minutes until the peas and potatoes are fully tender.
7
Sprinkle garam masala over the curry, garnish with fresh coriander leaves, and serve hot alongside soft, warm sheermal.
Ingredients
2 cups fresh green peas, coarsely crushed
2 medium potatoes, peeled and cut into cubes
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
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 garnishing
4 warm sheermal breads
*This AI-generated recipe may contain inaccuracies.