Authentic Uttar Pradesh Shahi Nimona with Warm Sheermal Bread
Experience the royal flavors of Awadh with this fragrant, spiced green pea curry simmered in a rich tomato and onion gravy. Served alongside pillowy warm sheermal, it makes for a truly comforting vegetarian feast.
60min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
2
Fry the cubed potatoes in the oil until golden brown and tender; remove and set aside.
3
In the same oil, add cumin seeds, bay leaf, green cardamoms, and cinnamon stick until they splutter.
4
Add the chopped onions and sauté until golden brown, then mix in the ginger-garlic paste and cook for another minute.
5
Pour in the tomato puree, turmeric powder, and Kashmiri red chili powder, cooking until oil separates from the masala.
6
Add the coarsely ground green peas to the pan and roast them well with the spice mixture for about 5 to 7 minutes.
7
Stir in the fried potatoes, add 2 cups of water, and bring the curry to a gentle boil.
8
Cover and simmer on low heat for 12 to 15 minutes until the peas are cooked and the gravy thickens.
9
Sprinkle garam masala over the curry and garnish with freshly chopped coriander leaves.
10
Serve hot alongside warm sheermal bread.
Ingredients
500g fresh green peas, coarsely ground
2 medium potatoes, peeled and cubed
2 onions, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
1 tsp cumin seeds
1 bay leaf
2 green cardamoms
1 inch cinnamon stick
1 tsp turmeric powder
1.5 tsp Kashmiri red chili powder
1 tsp garam masala
3 tbsp mustard oil
Salt to taste
Fresh coriander leaves for garnishing
4 warm sheermal breads
*This AI-generated recipe may contain inaccuracies.