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Nimona or Godila (Pea Paste Curry)



Green peas (Matar) – 250 gm
Bay leaves (Tejpatta) – 3-4, small
Heeng (Asfoetida) – two pinches
Onion- one medium, finely chopped
Dry red chili – 1-2
Ginger paste- 2 tbsps
Garlic paste- 2 tbsps
Green chillies – 3-4
Brown cardamom powder (Badi elaichi)  - ¼  tsp
Clove powder- a pinch
Cinnamon powder (Dalchini) – two pinches
Roast cumin seeds (Zeera) and grind into a fine powder – 1 tsp
Roast coriander seeds (Dhania) and grind into a fine powder – 1 tsp
Red chili powder as per taste
Salt as per taste
Cooking oil


  • Heat oil in a kadhai.  Splutter zeera and then add heeng.
  • Fry green peas till they are fully cooked.
  • Grind fried peas (more than half of  the total) with green chillies in a grinder. Keep rest of the fried peas aside
  • Heat oil in a pan, fry bay leaves and dry red chillies.
  • Saute chopped onions till golden. Add salt to fasten the process
  • Fry ginger- garlic paste till golden brown.
  • Add all  powdered dry masalas.
  • Add grounded peas paste and add some water for gravy.
  • Add the remaining fried peas.
  • Simmer the curry for 15 minutes.
  • Enjoy this curry with steamed rice and aloo bhujia.

Possibly Related Posts (Generated Automatically)

  1. Matar Paneer (Peas and Cheese Curry)
  2. Kala Chana Masala /Ghugni (Black Chickpeas Curry)
  3. Lauki Kofta Curry
  4. Palak Paneer (Cheese-Spinach Curry)
  5. Aloo Warrian Curry (Potato and Wadi Curry)

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