Aloo Gobhi Nimona is a rustic, UP style curry, which is an extension of a Nimona, a mashed peas curry. The beauty of this curry is, theres no onion tomato gravy to form the gravy, its basically the ground peas that for a dal / curry, and is a winter speciality in many UP households.
I was first introduced to this version of a nimona by Sangeeta Di of Benaras ka Khana, she was curating a Benarasi Food thingy for ITC, and everything was looknig so so good, especially, the methi makhana and then this aloo gobhi nimona. This Aloo Gobhi Nimona caught my fancy immediately. What i really loved about the recipe and her post, was the emphasis on the love that went into the food our grandmothers and mothers used to put into the food they cooked for us.
Through time i have realised, food made with love, has a different charm to itself, not too fancy, as rustic as it can get, minimalistically done, are the best recipes. Well simple recipes are not really my forte, and hence i go back to the experts to learn few such tricks. I have mostly followed her recipe, but avoided turmeric, and reduced the pepper a little, and ofcourse, added some onion.
This nimona recipe went brilliantly well with hot steamed rice, a super comforting winter night dinner it was for us, and am sure i would have loved it with some fresh bajra phulkas, well they are my recent obsession, but any phulka right off the stove is what i mean!
- 1.5 cups green peas, fresh / frozen .
- 1 cup potatoes, peeled and diced
- 5-6 florets of Cauliflower / Gobhi, sliced.
- 1 inch ginger, peeled, finely chopped.
- 7-8 cloves of garlic, finely chopped.
- 1 green chilly, chopped.
- 1 onion, finely chopped.
- 1 tsp coriander powder.
- 1/2 tsp cumin powder
- 2-3 pinches of black pepper powder.
- 1 sp cumin seeds.
- 3-4 tbsp mustard oil
- salt to taste
- For Tempering
- Cumin seeds,
- red chilli powder
- coriander powder
- Grind you green peas into a coarse paste, trying to leave aside some whole peas.
- Heat mustard oil in a pan / kadhai and add in the cumin seeds, let it splutter.
- Add the gobhi and potato cubes, and stir fry them on medium flame to browned edges.
- Add some salt at this stage, so that your aloo and gobhi don’t taste too blande.
- Once done, keep it aside on a kitchen towel to absorb the excess oil.
- Meanwhile create a paste of ginger garlic green chillies in a mortar and pestle.
- In the same pan / kadhai, add a tbsp of oil, and add the finely chopped onion.
- Add to it the ginger garlic paste, and fry till it releases a beautiful aroma, and starts to sweat.
Add the spices,fry and then add the aloo gobhi back into the kadhai, and fry for another 4-5 minutes.
- The gobhi will start looking more cooked, and a rusty aroma, and sweating will indicate doneness.
Now add the coarse paste of green peas. Mix it all well and keep frying just until mixed evenly.
Add 1 cup of water at this stage, and let it boil on high flame, till the peas become a thick gravy.
Adjust water, if it starts looking too thick / dry.
Dont overboil, the gobhi should retain its crunch.
Serve the aloo gobhi nimona hot with plain steamed rice or hot phulkas.
Just before serving, add the tadka, tempering.
- Heat ghee in a pan, add cumin seeds, let it splutter, switch off the heat, and add the red chilly and coriander powder, and pour the tadka over the gravy.
- The main recipe has no onion, but i love onions in my recipes.
- The ghee tadka is my fav from my best friend from meerut, anything UP written over it, has to get the tadka touch in our household.
- If you don’t like mustard oil, substitute it with any regular cooking oil.