Nimona
Vegetarian Keema, using peas.
No. Of Servings 6
Time To Prepare 1 hour
- 3 cup Green Peas
- 1 large, cut into medium chunks Potato
- 3/4 cup Tomato Puree
- 1 large Onion
- 3 cloves Garlic
- 1.5 inch Ginger
- 1 Green Chili
- 1 tbsp Corrainder Powder (Dhania Powder)
- 1.5 tsp Garam Masala Powder
- 2 tbsp Red Chili Powder
- 1 tbsp Curry Powder
- 1 tsp Turmeric powder
- 2 tbsp Cumin Seeds
- 1 Bay Leaf
- 1 tbsp Mustard seeds
- 1 tbsp Ghee
- 1/4 cup Cooking Oil
- to taste Salt
- 2 cupsWater
1. Grind onion, green chilli, ginger, and garlic in a food processor. keep
it aside.
2. Grind the peas to a coarse mix in a food processor. Keep it aside
3. In a non stick pan heat half the oil, cook the peas mix until lightly
brown and dry, about 15-20 minutes on medium heat. Remove from heat.
4. In the same pan heat rest of the oil, add the bay leaf and 1 Tbsp
cumin, Pour the onion mix and cook 10 minutes on medium high heat.
5. Add all the dry masalas(reserve 1Tbsp red chilli powder) and cook until
oil separates from the mix.
6. Put the potatoes and cook for another 5 minutes; add tomato puree and
salt. Pour 2 cups of water.
7. When boilling, add the peas and stir until there are no lumps. Simmer
for 1/2 hour on very low heat.
8. Just befor serving, in a small pan heat the ghee, when hot, add cumin,
red chilli powder and mustard seeds, when chilli Browns, add to the nimona.
9. Serve hot with rice and roti. You can freeze tha pea mix for months and
when you need it just make the spice and cook.You can also use mushroom
instead of potatoes.
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