Healthy Nimona Recipe From Varanasi (green Peas Curry)

As a submission for Giveaway, I am sharing a recipe from my Mom-in-law's healthy Banarasi kitchen. I have learnt his authentic Nimona Recipe from her and everyone in our family loves it. Although the taste of the dish is authentic, she makes it in much healthy way.
1. Less Oil
2. Less Masalas
Here is the healthy version of Nimona Recipe.
To make it a Jain preparation you may skip the ginger garlic & Onions

photo of nimona recipe
photo of nimona recipe
photo of nimona recipe
Frozen or Fresh Peas (2 Cups)
Ginger Garlic Paste 1 Tsp
Haldi (turmeric) 1/2 Tsp
Dhana Jeera (Cumin & coriander seed powder) 2 Tsp
Garam Masala 1/2 Tsp
Pepper ppwder 1/2 Tsp (or as per taste)
Onion finely chopped 2
Mustard oil 1/2 tbsp (less oil recipe)
Water 2 to 2&1/2 Cups
Salt to Taste
Tomato 1 (Chopped)
Potato 2 (diced)
Boil the peas and when cooled down grind them very coarsely. In olden days my family used a big mortar and pestle to grind the peas, but now we use the mixer at home. Just 2 pulses should be enough for the peas
Keep the coarsely ground peas aside. In a pot heat mustard oil. (Mustard oil is said to be healthy as it has an ideal fat composition)
When the oil is hot, add onions, and saute for a min
Add 1/2 tsp salt, ginger garlic paste, dhana jeera, haldi and pepper power. Saute for a few seconds
Now add chopped potatoes and 2 tbsp water cover and cook on med heat for 3-5 mins Due to low oil content, the masala may burn. You may keep adding 1-2 tbsp of water to avoid the masalas to burn
Add the tomatoes and peas and mix well. Let the masala and peas cook well
After 2-3 mins add two cups of water. Adjust salt. Cover and cook for 10 mins on medium heat. Will potatoes are well cooked and the gravy slightly (very slightly) thickens
The sauce/gravy for this dish is usually runny
Add garam masala and stir. Turn of heat and keep covered for 2-3 mins
Serve hot with steamed rice