Green Peas Nimona

Ingredients

Green peas – 1 bag

Onion -1

Tomatoes -2

Ginger – 1 inch, sliced

Garlic – 4-5 cloves

Green chilies – 1-2

Cumin seeds – 1 tsp

Heeng( Fenugreek) – generous amount

Cloves – 2

Bay leaves – 2

Cinnamon – 1 inch stick

Black cardamom – 1

Turmeric – 1 tsp

Coriander powder – 1 tsp

Garam masala – 1 tsp

Salt

Optional

Urad daal vadi – ½ cup

Potatoes – diced

Vegetable oil

Method

Sauté green peas and keep it aside. Mash around 1/3 of peas.

Fry urad daal vadi and keep it aside.

Chop tomatoes, onion, ginger, garlic, green chilies.

Heat oil in a pressure cooker, add cumin and let it crackle.

Next add heeng, followed by bay leaves, cardamom, cloves, cinnamon. Give a quick stir and immediately add chopped ginger, garlic and green chilies. Immediately add chopped onions and salt and cook till onions look glossy and slight pink. Next add tomatoes, stir and pressure cook the entire mixture on high heat for 5-6 whistles.

Quickly release the pressure and cook down the mix till it starts concentrating. Add turmeric powder, coriander powder, garam masala and cook till the mixture starts releasing oil.

Add mashed peas and mix.

Add rest of the peas and vadies.

Add water to adjust the gravy and pressure cook for 1-2 whistle.

Serve with steamed rice.

Notes:

Urad vadi and potatoes are optional

I added leftover green cilantro chutney to the gravy for the burst of flavors. Try it out if you have some extra chutney.

Comments

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