“Peas Masala Curry ” or also known as Nimona in my hometown is today’s recipe.I cooked this curry almost two weeks back but I love it so much that I can eat it every next day.This is a curry which I have been eating since childhood as my Mom knew I loved it and she used to cook it almost 2-3 times a month.And she still makes it when she visits me here at Delhi.This curry is basically thick peas curry slow cooked, packed with flavours of whole spices.
This curry is a kind of dal like curry and it is a very popular winter dish in Uttar Pradesh (northern part of India).It is quite fulfilling and potatoes give it a thickening effect.Talking about Uttar Pradesh, the place has certainly lot to offer in terms of food, be it Lucknow (Awadh Cuisine) or delicacies of Varanasi. It’s my home state so obviously I have a soft corner for the place.There are lot of dishes from Uttar Pradesh that are still unexplored like rice flour dumpling also known as Fara or Tamatar Chaat from Varanasi, Kakori Kabab, Nihari, Tehri , Imarti and the list just goes on.
Coming back to Peas Masala Curry, it is usually served with some steamed rice and fresh salad on the side. One more interesting fact about this recipe is that every house has got their own version of making this Peas Masala Curry.Some add cauliflower, some add fritters to the peas curry and some add potatoes like me.I have tried all the three version and personally I love the potato version of this curry.
By the way potatoes in this curry reminds of the of the time when I ate chicken curry cooked with potatoes made by my Mother-in-law.My husband’s family migrated to Assam long time back and thus Bengali and Assamese cusine has a huge impact on their cooking style.I never had this version before but I loved it.I am gonna try it cooking it soon meanwhile please try this regional delicacy.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 Cups of Fresh Green Peas
- 2 Potatoes,diced into square pieces
- 1 Tomato, pureed
- 1 Pinch of Asafoetida
- 1 Teaspoon Cumin Seeds
- 1 Bay Leaf
- 4 Black Peppercorns
- 1 Black Cardamom
- 1/2 Inch Cinnamon
- 2-3 Whole Dry Red Chili
- 2 Tablespoon Ginger-Garlic Paste
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Red chilli Powder
- 1 Tablespoon Garam Masala Powder
- Clarified Butter (Ghee)
- Fine grind the peas, add a bit of water if you feel that it has become too thick.
- Heat oil in the pan, add asafoetida, bay leaf followed by cumin seeds.Once the cumin starts to crackle, add black peppercorns, dry red chilli, black cardamom, cinnamon and cook for 2-3 minutes.
- Now add turmeric, coriander and red chili powder and cook on slow heat till you start getting the aroma of powdered spices.
- Add ginger garlic paste and cook for another 2 minutes on low heat.
- Next you have to add the tomato puree and let it cook for 5 minutes.
- Then add the cubed potatoes and cook for 2 minutes and then we have to add the fine peas paste, salt and give it a good stir.
- Cook the peas for 10 to 15 minutes till the time the raw smell of peas goes off.Once the smell goes away, then you have to add 1/2 cup of water and garam masala powder.
- Now cover the pan and cook it for another 10 minutes.Check if the potatoes have cooked.
- Once the potatoes are ready, garnish it with some fresh coriander leaves and serve with some hot rice and salad.