Recipe : Buttery Nimona

Buttery Nimona

In winter season, the greenery increases; not only in our surroundings, but also in our vegetable baskets. Besides leafy vegetables, peas are also available fresh and in abundance. So you can heat up your winter menu with buttery nimona.

Ingredient:

Pea – 500 kg

Butter – 250gm

Onion –  3 medium

Garlic –  6 to 8 pods

Ginger – ½ inch.

Potato - 1 medium

Tomato – 2 medium 

Urad  dal badi – 2 (optional)

Mustered oil – ½ tbsp.

Salt – as par taste

Turmeric – 1tsp

Red chilli powder – 1 tsp

Method:

• firstly  grind pea coarsely, keep aside.
• Make a paste of tomato, onion, garlic & ginger.
• Heat the oil in a wok.
• Fry badi and make it in small piece.
• In the same wok (with remaining oil), add masala paste, salt, turmeric and red chilli , sauté  it for a while,  add potato pieces, sauté it. Now add grinded peas and 1 tbsp butter, roast(भून) it.
• Keep adding butter after every 5-10 minutes, while roasting it. Follow this step till the mixture becomes slightly brown or starts leaving butter.
• Then, add water into it. Keep the wok on high flame.
• When the gravy starts to boil turn the flame to sim.
• Allow, potatoes to soften & the gravy to thicken up. Then, turn off the flame. The buttery nimona is ready.
• Serve it with lachcha parantha, rumali roti or rice.

Note:

If you have frozen peas, then you can use it for this recipe.