For Paste
1 tsp coriander seeds
2 green chilies
5-6 garlic cloves
1 inch ginger
For Nimona
2 tbsp mustard oil
3-4 medium potatoes, cut in cubes
500 grams green peas, blanched
½ tsp asafoetida
½ tsp amchur powder
1-2 dry red chillies
1 tsp cumin seeds
¼ tsp turmeric powder
1 tsp garam masala
Method
- Prepare paste of ingredients under 'For Paste'.
- Divide blanched peas into two and grind half portion and leave rest as is.
- Heat mustard oil, add cumin seeds and let it splutter.
- Add asafoetida, turmeric, garam masala and add paste prepared above and cook.
- Add diced potatoes, ground peas and cook with paste for 5 minutes.
- Next add remaining peas and water to adjust the consistency of the curry.
- Cook till potatoes are soft.
- Add amchur powder and adjust salt and other seasoning.
- Serve hot with rice or roti.
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