Simple, practical, and full of everyday flavour, Nimona Recipe is a vegetarian Indian main course made with green peas, cilantro, and garlic cloves in about 48 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 48 minutes
  • Yield: 6
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 3 cups + 3 tablespoons green peas (divided, use fresh sweet peas only)
  • 3/4 cup cilantro (or adjust to taste)
  • 3 large garlic cloves
  • 1 inch ginger (to grind)
  • 1 & 1/2 tablespoon oil (I used mustard oil and recommend using it)
  • 2 small potatoes (I used gold potatoes)
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon hing (also known as asafoetida)
  • 1 medium red onion (chopped)
  • 2 small tomatoes (pureed)
  • 1 & 1/4 teaspoon salt (divided, adjust to taste)
  • 1 & 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chili powder (or to taste)
  • 1/4 teaspoon turmeric
  • 4-5 cups water (as needed)
  • 1/4 teaspooon garam masala
  • ghee (to drizzle on top)

Method

  1. Add 3 cups fresh peas to a blender and grind to a paste without adding water and set aside. It should be a slightly coarse paste.
  2. Then blend 3/4 cup cilantro, 3 garlic cloves, and 1-inch ginger to a paste with 3 tablespoons water and set aside.
  3. Heat mustard oil in a pan on medium heat until it is smokey hot Then add the cubed potatoes and cook them for around 4 minutes on medium heat until they get a little brown color on them. Then remove on a plate.
  4. To the same oil, now add bay leaves, cumin seeds and hing. Let the cumin seeds sizzle and then add the chopped onion, stir and cook the onions for 3 minutes until they are soft and translucent. Then add the prepared cilantro, garlic & ginger paste and cook for 2 minutes.
  5. Add the pureed tomatoes along with 1/2 teaspoon salt and cook for 3 minutes.
  6. Stir in the pea paste and cook for 7 to 8 minutes, stirring often so that it doesn't stick to the bottom of the pan.
  7. Stir in the semi-fried potatoes along with remaining 3 tablespoons of the whole peas. Stir and mix everything and then add the spices- coriander powder, red chili powder (to taste), turmeric and additional 1/2 teaspoon salt. Cook the spices for 1 minute.
  8. Now, add 4 to 5 cups of water, depending on the thickness of nimona you prefer. We made it quite thin in my house. Stir everything and let the nimona simmer for 10 to 15 minutes. Taste test and add more salt as needed. I added 1/4 teaspoon more salt here for a total of 1 & 1/4 teaspoon salt in the recipe.
  9. Once it has simmered add the teaspoon garam masala. Serve nimona with hot rice with a drizzle of ghee on top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.