Spicy mashed peas and potato sabzi served with puris.
Nimona Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-10 Min


- Easy

Preparation Time

- 10 Min


  • Oil
  • 2 Potatoes
  • Onion
  • 1 Green chilli
  • 2 cup green Peas
  • 2 Tomatoes
  • 3 Inch Ginger
  • 1 tbsp Ghee
  • 1 tsp Cumin seeds
  • 1 tsp Red Chilli powder
  • Salt
  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • Water
  • Dough of refined flour


  1. 1

    Deep fry diced potatoes in oil.
  2. 2

    in a pan warm ghee add green chilli, green peas, tomatoes, ginger, ghee, cumin seeds, chopped onions and sauté.
  3. 3

    add red chilli powder, salt, coriander powder, turmeric powder, water, chopped tomatoes and fry.
  4. 4

    crush boiled green peas and green chilli in a mortar pestle, add them to the pan and sauté.
  5. 5

    add fried potatoes in nimona, water as cook till done.
  6. 6

    roll puri from the dough of refined flour and fry them in oil.
  7. 7

    serve nimona with puris.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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