By Aditi Saraswat
December 13, 2025
Nimona is a comforting curry hailing from Uttar Pradesh, prepared with coarsely ground green peas, potatoes, and simple spices. Cooked in mustard oil, it is a perfect winter dish that goes beautifully with steamed rice or roti.
2 cups fresh green peas 2 medium potatoes, peeled & cubed 1 large onion, finely chopped 2 tomatoes, finely chopped 2–3 green chillies 1-inch ginger 4–5 garlic cloves 3 tbsp mustard oil ½ tsp cumin seeds ¼ tsp hing ½ tsp turmeric powder 1 tsp coriander powder ½ tsp red chilli powder ½–1 tsp garam masala Salt to taste 2–2½ cups water Fresh coriander leaves, chopped (for garnish)
Grind the peas coarsely without water. Blend ginger, garlic and green chillies separately to make a rough paste.
In a pan, heat mustard oil until smoky. Cool it slightly, add cumin seeds and hing. Once they splutter, add chopped onions and sauté till golden.
Add the ginger–garlic–chilli paste to this and sauté for a minute. Add tomatoes, cook until soft, till the oil separates from the masala.
Add turmeric, coriander powder, red chilli powder and salt to the base. Stir well, then add the cubed potatoes. Cook for 3–4 minutes, while stirring occasionally.
To this, add coarsely ground peas and cook with masala for about 4 to 5 minutes. Pour in water, mix well and boil it for 5-10 minutes.
Cover and simmer on a low flame till potatoes turn soft and the curry gets a thick consistency. Finish with garam masala and coriander leaves and serve hot with rice or roti.