Authentic Purvanchali Nimona with Warm Wheat Roti
A delightful and comforting rustic curry made from freshly crushed green peas cooked in aromatic spices. This traditional delicacy from the Purvanchal region pairs wonderfully with freshly made hot rotis.
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, then let it cool slightly. Fry the potato cubes until golden brown and set aside.
3
In the same oil, add cumin seeds and bay leaf, allowing them to crackle.
4
Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add tomato puree, turmeric powder, coriander powder, red chilli powder, and salt. Cook the masala until oil separates from the edges.
6
Add the coarsely ground peas and whole peas to the pan, roasting them well with the masala for 4 to 5 minutes.
7
Add the fried potatoes and pour in two cups of water to adjust the gravy consistency. Bring to a boil.
8
Cover and simmer on low heat for 12 to 15 minutes until the peas and potatoes are completely cooked and tender.
9
Sprinkle garam masala and garnish generously with fresh coriander leaves.
10
Serve hot alongside freshly baked warm wheat rotis.
Ingredients
500g fresh green peas, shelled
2 medium potatoes, peeled and cubed
1 large onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 bay leaf
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
Warm wheat rotis for serving
*This AI-generated recipe may contain inaccuracies.