Recipe: Appetizing Nimona (banarashi sabji)

Recipe: Appetizing Nimona (banarashi sabji) Delicious, fresh and tasty.

Nimona (banarashi sabji). A traditional banarasi recipe "Nimona" is my husband's all time favourite. I make it all round the year but tastes best in winters when we get fresh peas. Mostly served with rice, desi ghee and "aanwale ka achar" it is best winter lunch. #ChefMeghna #Nimona #IndianRecipes.

To make it a Jain preparation you.

Nimona is a green peas based dish from the state of Uttar Pradesh.

Peas are ground and cooked with a few spices to make matar ka nimona.

You can cook Nimona (banarashi sabji) using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Nimona (banarashi sabji)

1. Prepare of Matar ka paste.

2. You need of Tomato ki puree.

3. Prepare of Potato.

4. Prepare of Dal chini.

5. It’s of Tej patta.

6. It’s of Long -.

7. It’s of Chakli ful-.

8. Prepare of Lal mirchi -.

9. It’s of Dhaniya powder.

10. You need of Haldi -.

11. Prepare of Adarak hari mirchi ka paste.

12. Prepare of Salt.

13. It’s of Hara dhaniya.

14. You need of Ghee.

15. Prepare of Lal mirchi sukhi.

Traditionally, nimona has a soupy consistency.

Banarasi Matar Ka Nimona is a mild and flavorful curry made with crushed fresh peas and potatoes. when there are fresh peas easily available in the market then this banarasi matar ka nimona is often made as a side dish to serve with steamed rice and chapati.

Nimona can also be made with fresh hara chana which is again a winter specialty.

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Nimona (banarashi sabji) step by step

1. Kadai me ghee dalege or potato ko cut karke deep fry kar lege.

2. Ab usme thoda ghee rakh kar sare sukhe masale dalege fir dalege adarak hari mirchi ka paste.

3. Fir dalege tomato puree puree jab oil chutne lage to thoda pani dalege firpakne dege.

4. Fir peas ka paste dal dege or sare sukhe masale 5 mint pakne ke baad aalu fry kiye hua or hara dhaniya mix karege.

Peas or Matar Nimona is prepared and eaten widely in north Uttar Pradesh.

During winter both peas and green grams are easily available in the market.

Whether you make Matar Nimona or Green Chana Nimona, both require the same process.

Being a hardcore supporter of indigenous recipes and local ingredients, I love cooking and sharing some traditional recipes from other states of India too and a few old traditional recipes from other parts of the world too.

Another breakfast favourite is the "Sabzi Kachori".