In the chutney pot of the mixer grind onion, ginger, garlic, and green chillies to a fine paste. Use water if needed. Keep aside.
Slice the tomatoes. Peel and cut the potatoes into big-sized pieces. Add them to a bowl of water till needed.
Add the peas to the mixer and pulse the shelled peas coarsely.
Now in a non-stick pan, add 3 tablespoons of oil and fry dal wadi/badi if you are using. We need them light golden brown, transfer them to a plate and set them aside.
Next, drain the potatoes and add to the pan. Fry till golden brown drain and set aside.
In the same pan add the crushed peas and roast them till the colour changes a bit. Stir these as you roast them. Set aside.
In another wok heat, 2 tablespoon oil and 1 teaspoon cumin seeds let them crackle.
Add asafoetida, and bay leaves and add the ground onion and coriander paste and fry till fragrant.
Add the sliced tomatoes and cook till the tomatoes become soft.
Add turmeric powder and peas and mix well. Then add 2 cups of water. Mix.
Add the roasted potatoes, fried vadi, salt and garam masala and bring to a boil on low heat for 5-8 minutes.
Cover and let the flavours mingle. Garnish with fresh coriander leaves. Your curry is ready.
Enjoy your Matar ka Nimona ready. Serve this peas curry with rice, paratha or Naan.
Notes
Notes:
Since my badi are small I have taken ¼ cup. If they are big 3-4 are enough.
How to store:
To store the curry use an air-tight container. It will keep for about 4 days. Reheat the curry before serving. In case it thickens up add some water.
Protips:
Use the tender fresh peas for the best Nimona. However, try making some with frozen peas. The process is similar.
The chopped potatoes under water will prevent browning.
I have used moong vadi but traditionally urid dal badis are also used.
Traditionally mustard oil is used to make this curry. But I prefer to use either sunflower oil or rice bran oil.
You can also use coriander seeds while grinding the green paste.