Blogging Marathon# 39 – Indian States: Day 28
State: Uttar Pradesh
Dish: Nimona (Green Peas & Potato Curry)

We are almost at the home stretch now, only 2 more days to go and we will be done with our month long marathon exploring the Indian States. Today we are going to Uttar Pradesh or UP for short, located in northern India. UP was home to powerful empires of ancient and medieval India, including Magadha, Gupta, Mughal and Nawabs of Awadh.

UP is a very touristy place with a number of historical, natural and religious tourist destinations. We visited UP twice and visited Agra (home of Taj Mahal), Mathura (birth place of Lord Krishna) and Fatehpur Sikhri. Though it has been more than 20 years, I still remember the beautiful sites.

Cuisine: Awadhi and Mughlai are the two major cuisines in UP and the cooking style in the state is similar to that of rest of Northern India. The cuisine consists of both vegetarian and non-vegetarian dishes. Uttar Pradesh has been greatly influenced by the Mughal cooking techniques. Awadhi cuisine is similar to that of Kashmir and Punjab.


UP, especially Lucknow, is famous for Nawabi foods and use of rich spices, paneer and meats. Kebabs, dum biryani are some of the famous dishes. Chaat, samosa and pakora are some popular snacks in all of India, that are originally from Uttar Pradesh.

Wheat is the staple food of the state and breads are very significant. Breads are made of different types of flour and can be made in several different ways. Some popular breads are tandoori naan, kulcha, taftan, sheermal, lachha paratha.

Today’s Dish: We have very good friends from Uttar Pradesh and the first we went to their house, they served us Matar Nimona and puri. I still remember being stuffed to the core after dinner that day. So I didn’t really think much on what to make for today. I knew I had to make Nimona and I was lucky to find some fresh peas in the pod to make this simple, yet delicious curry.

Recipe adapted from Namita’s Kitchen:

Nimona (Green Pea & Potato Curry)
Nimona (Green Pea & Potato Curry)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Nimona (Green Pea & Potato Curry)
Nimona (Green Pea & Potato Curry)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Green Peas
  • 1 potato - medium
  • 1 ginger " - piece, grated
  • 2 Green Chili - finely chopped
  • ¼ tsp asafoetida / Hing
  • - 2 pods cardamom
  • 1 Bay leaf
  • ¼ tsp mango powder Dry
  • 1 tsp chili powder Red - (adjust as per taste)
  • ½ tsp turmeric
  • 2 tbsp yogurt
  • 2 tbsp cilantro - , finely chopped
  • to taste salt
Servings: serving
Instructions
  1. Boil the potato until tender, peel and dice them.
  2. I used fresh peas that I blanched for about 2~3 minutes until tender. If you frozen peas, then thaw them by running hot water on them or microwave with little water until tender.
  3. Grind most of the peas into a coarse paste. Reserve a few for garnish.
  4. In a saute pan; heat 1tbsp oil and add bay leaf, cardamom pods and cook for 30 seconds.
  5. Next add the grated ginger, hing and cook for 1 minute. Add the green chilies and the green peas puree. Mix well.
  6. Pour ½cup of water and bring to a boil.
  7. Add the cooked potato, salt, amchur powder, red chili powder and turmeric; cover and cook for 4~5 minutes.
  8. Finally add the yogurt, mix well and turn off the heat. Garnish with chopped cilantro and serve hot.
Recipe Notes

 

 

 

Lets check out what my fellow marathoners have cooked today for BM# 39.

 

 

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0 thoughts on “Uttar Pradesh — Nimona (Green Pea & Potato Curry)”

  1. awesome dish..ever since i made this for the awadhi thali i loved this dish..you have done a fantastic job with it and presented it so well.

  2. Never had a chance to visit UP, i want to make a trip anyhow to this beautiful state especially to Agra, its actually a dream now. Nimona looks absolutely delicious, such an incredible curry.

  3. Hi! Thank you for posting this yummy looking recipe. Do you know of a substitute for wadi? According to what I read, wadi is a ‘dry lentil cake’ – can I perhaps substitute chana dal, ground up?Thank you for any information you can provide.

  4. Carol, you can make the dish without the wadi. I have seen nimona recipes without the wadi, so go ahead and make the dish without them. Hope this helps. Thank you.

  5. Amazing pictures. The composition, the color contrasts are just mind blowing. My focus was totally diverted by the pictures and not the recipe, however flattering/unflattering it may be 🙂

  6. Pavani, before I say anything about the recipe, I have to say the picture of the green peas in just awesome. I love the name nimona, so a good reason for me to try it out 🙂

  7. Wow such a beautiful presentation. We loved this yum dish too. and I agree with sandhya the green peas pic is awesome.

  8. I actually made this dish but was not happy with the color . So I did not even click pics.Changed to another recipe for this state. The dish is so good and love the pic of the peas in the bowl…

  9. I considered this recipe but ended up making different recipes. I like fresh peas and will make it sometime. Lovely pics.

  10. with my love of wadi, I would enjoy this for sure – I love when I can get the fresh peas – its not often but taste so much better than the frozen

  11. Love that color pavani. i have some wadi in the freezer which i m planning to cook before leaving to vacation, may be i will try this. Must make an awesome combo with roti’s!!! 🙂

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