Skip to main content

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

Popular posts from this blog

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...

Low Fat Baked Methi Muthia [Fenugreek Crackers] and Award Time

This is one healthy snack with goodness of fenugreek, olive oil and is baked !! This snack is ideal for someone like me who loves to much all day long:)) This is a guilt free snack which you can munch anywhere ! Ingredients: Whole flour - 5 tbsp ** Besan [gram flour] - 5 tbsp ** Kasoori Methi [Fenugreek Leaves] - 2 tbsp Cumin seeds - 1tsp Turmeric - 1/4 tsp Red chillie powder - 1/4 tsp Hing[Asfotedia] - pinch Salt to taste Olive oil - 2 tbsp Water to knead Method: Sieve all the powder ingredients including spices Now add cumin seeds, fenugreek leaves and olive oil and mix well with hands [ I have used MDH brand fenugreek leaves as I ran out of the fresh ones! Fresh leaves give better flavor and aroma ] Make a semi-soft dough using minimum water and let the dough sit covered at room temperature for 1 hour Pinch out one inch diameter balls and roll them into small thin discs [called Muthia] and place it on a greased cookie sheet Bake it in a preheated oven at...