Nimona Green Peas Spiced Mash UP Style

Method

1. 1

   Grind the fresh peas coarsely: Place 1.5 cups of the fresh shelled green peas in a mixer. Add 2 tbsp water. Grind for just 5 to 8 seconds — you want a coarse, rough paste with visible pea pieces, not a smooth puree. The texture of the ground peas is what makes nimona different from a plain peas curry. Keep the remaining 1/2 cup whole peas aside.

2. 2

   Heat oil and temper: Heat 2 tbsp oil or ghee in a heavy pan on medium. Add cumin seeds — wait for them to crackle. Add bay leaves and dried red chilli. Stir 15 seconds.

3. 3

   Cook the onion: Add the finely chopped onion. Cook on medium heat stirring every 2 minutes for 8 minutes until golden.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir for 1 minute.

5. 5

   Add tomatoes: Add the chopped tomatoes. Cook stirring for 6 minutes until completely soft and oil separates.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir 2 minutes on low heat.

7. 7

   Add the coarse pea paste: Add the ground coarse pea paste to the pan. Stir well to combine with the spiced onion-tomato base. The pea paste will splutter as it hits the hot pan — stir quickly.

8. 8

   Add whole peas and water: Add the reserved whole green peas. Add 1/2 cup water and salt. Stir. The whole peas will add textural contrast alongside the coarse pea paste.

9. 9

   Cook covered until done: Cover the pan. Cook on medium-low heat for 10 minutes until the peas are fully cooked through. Open the lid — the nimona should look thick and slightly mashed with some whole peas visible. Add garam masala. Stir.

10. 10

    Serve: Scatter coriander leaves on top. Serve hot with chapati, roti or steamed rice. Nimona is also eaten with a paratha and a dollop of ghee in UP households.

11. 11

    Note: Nimona is a seasonal preparation of eastern Uttar Pradesh — made in the winter months (November to February) when fresh peas arrive in the market. It is found in Varanasi, Allahabad (Prayagraj), Gorakhpur and surrounding districts. Unlike the common peas preparation of the rest of India, nimona is defined by the coarse grinding of the peas — creating a textured, thick, almost porridge-like consistency that is unique to this preparation.