Authentic Purvanchali Nimona with Garam Roti
A comforting winter delicacy from the Purvanchal region featuring freshly crushed green peas simmered in a spiced ginger-garlic gravy. Served hot with soft wheat rotis for a soul-satisfying meal.
50min
Total Time
4
Servings
Purvanchali
Cuisine
Recipe
1
Coarsely grind three-fourths of the green peas in a blender without adding water, keeping the rest whole.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and lightly fry the potato cubes until golden; remove and set aside.
3
In the same oil, add cumin seeds and asafoetida, letting them splutter.
4
Add a paste made from ginger, garlic, and green chilies, sautéing until the raw aroma disappears.
5
Add chopped tomatoes, turmeric powder, and coriander powder, cooking until tomatoes turn mushy and oil separates.
6
Add the coarse pea paste and whole peas to the pan, roasting them well on medium heat for about 5 to 7 minutes.
7
Stir in the fried potatoes, salt, and pour in about two cups of water to achieve a medium-thick gravy consistency.
8
Cover and simmer on low heat for 10 to 12 minutes until the peas and potatoes are completely cooked through.
9
Sprinkle garam masala and garnish with freshly chopped coriander leaves.
10
Serve piping hot alongside freshly made wheat rotis.
Ingredients
2 cups fresh green peas, shelled
2 medium potatoes, peeled and cubed
1 large tomato, finely chopped
1 inch ginger, chopped
4-5 cloves garlic
2 green chilies
1 tsp cumin seeds
1/4 tsp asafoetida (hing)
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
2 tbsp mustard oil
Fresh coriander leaves for garnish
Salt to taste
Water as required
*This AI-generated recipe may contain inaccuracies.