A traditional banarasi recipe "Nimona" is my husband's all time favourite. I make it all round the year but tastes best in winters when we get fresh peas. Mostly served with rice, desi ghee and "aanwale ka achar" it is best winter lunch.
Peas (200 gram)
Parboiled Potato ( 3 )
Garlic ( 4-5 cloves)
Green chillies (as you like it)
Black Cardamom (1)
Bay leaf (1)
Garam masala powder ( 1 /2 teaspoon)
Coriander Powder (1/2 teaspoon)
Turmeric (1/2 teaspoon)
Pour a little (about a teaspoon) mustard oil in a kadhai and let it get hot.
After the oil is hot, stir in the peas in the kadhai with a little salt on the lowest flame. Cover the kadhai with the lid and let the peas get cooked.
Keep checking the peas so that they don't get burnt. After the peas are cooked remove the kadhai from flame and let the peas cool.
Put the peas in the grinder and grind them in a very course paste (probable just 10 sec grind would be fine). We are done with peas now.
Put the Kadhai on flame again and pour some oil (1 tablespoon).
After the oil is hot, stir in cumin seeds, bay leaf and black cardamom and a pinch of asafoetida into it.
When the cumin seeds start to crackle, add in chopped onions and stir them till they turn pink.
Add in crushed garlic and crushed green chillies.
After they are cooked add in garam masala powder, coriander powder and turmeric powder with little water so that the spices don't get burnt.
Add in potatoes and peas paste and stir in with the spices and salt according to your taste. Covet it with the lid and let it cook for sometimes till the potatoes get cooked. Don't forget to stir the mixture occasionally.
After the potatoes are completely cooked add in water to the consistency u want for your gravy. Sprinkle some red chilly powder if you like it hot.
Cover the lid and let it cook for about 10 minutes or till the water is completely cooked and the gravy has that perfect consistency.
Put some desi ghee into the gravy while serving and relish it with hot steamed rice.
You can use frozen peas if fresh peas are not available.