Nimona Recipe - A Traditional Winter Delight

If you’ve grown up in Uttar Pradesh, chances are you’ve enjoyed a steaming hot bowl of Nimona during the winters. This seasonal curry made with fresh green peas is a true comfort food-fragrant, rustic, and full of earthy flavors. Traditionally paired with rice or chapati, Nimona carries the warmth of home-cooked meals and the richness of age-old Awadhi kitchens.

Here’s how you can recreate this tempting recipe at home:

Cooking time 45 mins

Serving 4

Ingredients:

• Fresh green peas (husked) – 300 g

• Onion, chopped – 3

• Barista (fried onions) – ½ cup

• Ginger paste – 1 tbsp

• Garlic paste – 2 tbsp

• Garlic, chopped – 6 cloves

• Cumin seeds – 1 tsp

• Garam masala – 1 tsp

• Badi (urad dal nuggets) – 100 g

• Bay leaf – 1

• Black cardamom – 1

• Green cardamom – 2

• Turmeric powder – 2 tsp

• Red chilli powder – 1 tsp

• Coriander powder – 2 tsp

• Mustard oil – 100 g

• Desi ghee – 2 tbsp

• Fresh coriander leaves – handful (for garnish)

Process:

1. Prep the peas: Wash and wipe the peas. Divide into two portions - 200 g whole and 100 g lightly crushed.

2. Roast the peas: Heat 2 tbsp desi ghee in a pan. Add the whole peas first, roast until the color changes. Then add the crushed peas and roast again till aromatic. Remove and keep aside.

3. Fry the badi: In the same pan, heat mustard oil. Fry the urad dal badi till golden brown. Take out and keep aside.

4. Make the masala base:

   • Add more oil to the pan if needed. Heat and add cumin seeds; let them crackle.

   • Add bay leaf, black and green cardamom, sauté briefly.

   • Add chopped onions and brown them well.

   • Stir in ginger paste, garlic paste, and cook till raw smell disappears.

   • Add turmeric, red chilli, and coriander powder. Splash ½ cup water and cook till oil releases from the sides.

5. Cook the curry:

   • Add roasted peas and fried badi to the masala, mix well.

   • Pour enough water for curry consistency. Cover and simmer for 10 minutes.

   • Stir in crushed barista, garam masala, and chopped coriander leaves. Remove from flame.

6. Final tempering: In a small pan, heat 1 tbsp ghee. Add chopped garlic and fry till golden brown. Pour this fragrant tempering over the Nimona.

7. Serve hot: Garnish with barista and fresh coriander leaves. Enjoy with steamed rice or chapati.

Chef’s Note

• Seasonal Special: Nimona tastes best with fresh winter peas.

• Optional: If you don’t have badi, simply skip it.

• Flavor Boost: The garlic tempering at the end is what makes this dish truly irresistible.

Note: A bowl of Nimona is more than just food - it’s tradition, comfort, and the flavor of winter all in one!