Awadhi Nimona
A classic winter delicacy from Uttar Pradesh featuring fresh green peas crushed and simmered in a spiced, aromatic gravy with crispy fried potato chunks. This comforting dish showcases the refined flavors of Awadhi home cooking.
50min
Total Time
4
Servings
Awadhi
Cuisine
Recipe
1
Coarsely grind three-fourths of the green peas in a food processor without adding water, keeping the rest whole.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then fry the potato cubes until golden and set aside.
3
In the same oil, add cumin seeds, bay leaf, and asafoetida, letting them splutter.
4
Add the chopped onion and sauté until golden brown, then stir in the ginger-garlic paste and cook for another minute.
5
Pour in the tomato puree, turmeric powder, coriander powder, and salt, cooking until the oil separates from the masala.
6
Add the ground pea paste and whole peas to the pan, roasting them well with the masala for 5 minutes.
7
Pour in two cups of warm water and gently drop in the fried potato cubes.
8
Simmer on low heat for 10 to 12 minutes until the gravy thickens and the peas are fully cooked.
9
Sprinkle garam masala over the top, garnish with fresh coriander leaves, and serve hot with parathas or steamed rice.
Ingredients
2 cups fresh green peas
2 medium potatoes, peeled and cubed
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, pureed
1 teaspoon cumin seeds
1 bay leaf
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 teaspoon asafoetida (hing)
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.