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.
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.