Name: Nimona (UP Green-Pea Curry)
Yield: 4 servings
Ingredients: Green peas, fresh — 2 cups (300 g); Potato — 1 small, cubed (100 g); Ginger, fresh — 1 tbsp (15 g); Green chilli (optional, deseeded) — ½ (2 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ¼ tsp (1 g); Asafoetida (hing) — pinch (0.3 g); Bay leaf (tej patta) — 1 (0.5 g); Tomato — 1, puréed (100 g); Coriander seed / powder — 1½ tsp (3 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Water — 1½ cups (350 ml); Rock salt (sendha namak) — ¾ tsp (3.5 g); Coriander leaves — 1 tbsp (5 g)

Method

How to cook it

Step 1: Coarse-grind 2/3 of the peas with ginger and chilli.
Step 2: Temper cumin, hing and bay leaf; roast pea paste 8 minutes on low.
Step 3: Add tomato, spices, potato, whole peas and water; simmer 12 minutes.
Step 4: Finish with garam masala and coriander.

Nutrition

Per serving, estimated

126kcal

Energy

Protein

4.3g

Fat

17.5g

Carbohydrate

5.1g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Vol I · Jan 2

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Vol I · Jan 3

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Vol I · Jan 4

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Nimona (UP Green-Pea Curry)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

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Also good this season

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Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Green peas, fresh	2 cups	300 g	1500 g
Potato	1 small, cubed	100 g	500 g
Ginger, fresh	1 tbsp	15 g	75 g
Green chilli (optional, deseeded)	½	2 g	10 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	¼ tsp	1 g	5 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Bay leaf (tej patta)	1	0.5 g	2.5 g
Tomato	1, puréed	100 g	500 g
Coriander seed / powder	1½ tsp	3 g	15 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Water	1½ cups	350 ml	1750 ml
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Coriander leaves	1 tbsp	5 g	25 g