A rustic and hearty green pea curry from Uttar Pradesh, where fresh winter peas are ground into a paste and simmered with potatoes and spices. A truly unique and flavorful dish, perfect with hot rice or rotis.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
317cal
8gprotein
38gcarbs
16g
Ingredients
2 cup Fresh Green Peas (Shelled)
2 medium Potatoes (Peeled and cut into 1-inch cubes)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
This awadhi dish is perfect for lunch. With 656.6800000000001 calories and 16.81g of protein per serving, it's a high-fiber option for your meal plan.
fat
0.25 tsp
Hing
(Asafoetida)
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
0.5 tsp Red Chili Powder (Adjust to taste)
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
2 cup Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Ghee (Optional, for finishing)
Instructions
1
Prepare Pea Paste and Vegetables
Set aside 1/2 cup of whole green peas for later.
In a grinder, combine the remaining 1.5 cups of peas, ginger, garlic, and green chilies.
Pulse a few times to get a coarse paste. Do not add water and avoid making it too smooth.
Prepare the other vegetables: peel and cube the potatoes, finely chop the onion, and puree the tomatoes.
2
Fry the Potatoes
Heat 2 tablespoons of mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's lightly smoking.
Carefully add the cubed potatoes and fry, stirring occasionally, for 5-6 minutes until they are golden brown and crisp on the edges.
Using a slotted spoon, remove the potatoes from the pan and set them aside.
3
Sauté the Pea Paste
In the same pan, add the coarse pea paste. There's no need to add more oil at this stage.
Sauté on low-medium heat, stirring continuously, for about 7-8 minutes. This is a crucial step.
The paste will become dry, change to a darker green, and release a nutty aroma. This process cooks out the raw taste of the peas.
Once done, remove the sautéed paste from the pan and set it aside.
4
Cook the Masala Base
Add the remaining 2 tablespoons of oil to the pan and heat it.
Add the cumin seeds and let them splutter. Immediately add the hing and sauté for a few seconds.
Add the chopped onions and cook for 5-6 minutes until they turn soft and golden brown.
Stir in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook this masala, stirring often, for 4-5 minutes until it thickens and you see oil separating from the sides.
5
Combine and Simmer the Nimona
Add the sautéed pea paste to the cooked masala and mix thoroughly for about a minute.
Add the fried potatoes and the reserved 1/2 cup of whole green peas. Stir to coat everything with the masala.
Pour in 2 cups of hot water and add salt. Mix well.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender and the gravy has thickened.
6
Finish and Serve
Turn off the heat. Stir in the garam masala and the optional ghee for a rich aroma and flavor.
Garnish generously with freshly chopped coriander leaves.
Let the nimona rest for 5 minutes to allow the flavors to meld.
Serve hot with steamed basmati rice or fresh rotis.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
