Nimona or Godila (Pea Paste Curry)

Ingredients:

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

Directions:

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.