I'm so happy, humara"Nimona" itna popular ho gya hai. My favourite dish ❤.

Ranveer, would like to share that, 1. In rural UP, urad badi is also added to it. 2. Green garlic is also used 3. Its best when you ground the matar on Sil batta

@poonampathak1682

6 ай бұрын

Right

@Manjiro_akshiii

5 ай бұрын

Yes

@rajurai8643

5 ай бұрын

Right this are the main ingredient

@yogesharya2741

5 ай бұрын

He said that people use urad vadi in the video listen to it carefully

@samriddhigupta9150

5 ай бұрын

And in last Desi ghee and onion tarka

Nimona, sakpaitha with rice in winter season,,,jai ho uttar pradesh ❤❤❤

Nimona bahut swaad bana tha ! Socha bata dun nahi to aap kahen ge आपने बताया नहीं !! Loads of respect

I am from Lucknow but we have been eating this every winter since my childhood. My mom used to make this or matar stuffed parathas at least 3 times a week. And she used to put the masale waale urad badis in the nimona. I learnt to cook from her but have made innovations and put fried potato cubes, paneer cubes and even sauteed mushrooms . All turn out well. But the topmost is frued urad badis . Also the matar has to ground a bit dardara not fine. The bhun na has to be on medium flame and slightly golden just like moong dal in moong dal halwa. I dont know for banaras but garlic is a must in the paste. Since green garlic leaves are available we grind and use them. It turns out so well

Waah sir kya video quality hai, 360P par bhi HD ka ehsaas

Nimona is not just a dish it's an emotion for us(UP people)..💕

Bahut hi sunder

This dish is without onion garlic... he always gives tips... for many dishes... to cook without onion garlic... Thats great

What a beautiful poem...just aptly portrayed the beauty of Banaras...❤

Wah kya baat hai

Yummy

You know what.. We are going to have A GULZAR JI very soon.. Something there in your voice that soothes... You are much more than a master chef.. May God bless you always.. 🌹🌹

Made me remember my travel to banaras! I love how food, and stories can transport everyone to another place, and bring in nostalgia

ATI sunder kavita

Kya baat hai sirji ye toh hamare gaon ki favourite dish hai

The best down to earth CHEF I have always followed. Superb !!

I don't know whether this will reach you or not but still I am writing this. For me, this channel is more than just a cooking channel. I am originally from Amritsar, Punjab, but currently I live in Canada. I am 26 years old and I don't even remember since when I am into cooking. Cooking is more than a hobby/passion for me, it's kind of a meditation to me. Whenever I feel lonely or homesick, your voice, especially when you are cooking, becomes the second most soothing thing to my ears after my family's voice. Though I may not understand the exact science behind it, your voice has a calming effect on me, helping me to relax, meditate, or simply unwind. I've been following you since the time when you used to be clean-shaven on TV shows. Honestly, I don't remember the show or the TV channel name as it was a long time ago. Thank you for creating this channel and keep making videos like this and I feel your voice is the MONOPOLY of this channel.

@sumanchawla2772

6 ай бұрын

❤❤

@anaghasalkar2937

6 ай бұрын

Yes I agree with you

Nimona, all time winter favourite with wadi n gobhi, aloo-sem chokha its called with rice, bathua chutney is yum!

Yeee huyi favorite waali recepie.....bachpan se khate aaye hai

Your creative writing is also commandable....you are truely gifted ❤

Ahhha!! Only a hum-shahar like Ranveer would understand the delicacy of Nimona. My favourite in winters. I am so lucky that my wife who is Delhi born and brought up, captures this recipe , so well from my mom.

Bahot badiya Sir👍

Looking yummy aaj hi banaungi

Your recipes are so simple yet so scrumptious .😊😊😊😊

Masterpiece of a MasterChef ❤

My favorite dish

Wah lajwab tasty recipe

I can't explain how ecstatic I feel by watching your videos and the way you describe the historical information about foods.❤ lot's of love nepal from nepal sir. 🇳🇵

This green peas recipe looks delicious and healthy 😋 🧡❤💯

Bhai - La jawab.

LOVE THE RECIPE BEAUTIFULLY EXPLAINED.

Hi, I am from Allahabad, the nimona we make here is Sligh different, the wadi that is added(not too many) ix a must, it is called 'kulhauri' and is made from the pulp of a pumpkin ( made especially for nimona during the summer and then stored in air tight containers) spices are added lightly. Next the frying of the peas paste is done till it starts to brown slightly, potatoes are cut a bit thick and long not quartered, the number of tomatoes used is slightly more and some people also use fresh green coriander seeds ( if available) and it is had with hot steaming rice. Happy eating.

@alkamishra4999

18 күн бұрын

It’s called “kohadori या कोहड़ाओरी” 😂👍

Thanks sir for sharing this recipe❤......it is one of my favorite dish❤❤❤

Dil khush kar diya..❤

I've been having Nimona made by my mother since childhood and enjoyed every bit of it and she saute peas with the masala not separately. I tried your way today, it has turned out to be heavenly ❤ . With rice its like ummmmm

Am so happy that finally Nimona is getting it's long due popularity!!!! ❤❤❤by the way you really missed it in Lucknow because we used to have it and still remains popular there too!!

My 6 year old kid has probably eaten first proper vegetable dish. He's become a big fan of you. Ab main keh sakta hoon humara bachcha bhi sabji khaata hai. Thank you so much. 🙏

Nice sir, gajab style

वाह उस्ताद वाह! बनारस पर क्या कविता लिखी है. दिल को छू गयी! कविता और nimona! क्या जुगलबंदी है!

I'm from Pratapgarh,UP currently residing in New Delhi. Here, we use to eat Sapaita (made up of palak) and nimona (made up of matar) whole winter season. It doesn't make us bored of eating these two most popular and delicious dishes of UP in winter season. BTW they taste better in combination with white rice❤

@Manobharat

5 ай бұрын

Sapaita aur bhaat ij labh 😃❤️ up 72

@kaushaltripathi1

5 ай бұрын

@@Manobharat bhai ❤️

@d.pdubey2885

5 ай бұрын

Hamre hiya ta sakpaita bolthen......nimona and sakpaita is best in winters when both matar and palak apne khete ke hoi ....😂 Missing my hometown up72 from bhilai chhattisgarh❤

@kaushaltripathi1

5 ай бұрын

@@d.pdubey2885 uhay uhay 😅❤️

@ShwetaDeepak1994

5 ай бұрын

Nimona aur spaita to apne pratapgarh wale Kitna bhi kha le dil nhi bhrta

Nimona is not a dish, its a feeling, it is an emotion of every purvanchali.. Thanks ranveer sir❤

@sanvisingh2493

5 ай бұрын

Yes you right

Ekdum mast

Absolutely amazing recipe

I am from Gorakhpur and this recipe takes me back to my hometown❤ the aroma of green garlic tadka on nimona with steaming rice on a cold foggy afternoon is what I am craving here in Bengaluru 😢😢

@ShreyaSTripathi27

6 ай бұрын

Gkp❤

@prashants4641

6 ай бұрын

Don’t crave anymore. Learn it and make it😊

@droshinayurveda

6 ай бұрын

@@prashants4641 I know how to make it but nothing can replicate the warmth of hometown

@droshinayurveda

6 ай бұрын

@@ShreyaSTripathi27 😍🙌

@ShreyaSTripathi27

6 ай бұрын

@@droshinayurveda yess also miss my home gkp

What a coincidence, today only after so many days my mother made this dish and few hours later you posted this video

दिल जीत लिए आप तो गुरु, बहुत बहुत आभार आपका @रणवीर जी.....

बहुत ही बढिया नीमोना बनाया

I am very inspired by you chef. I like your style of talking and all your recipes.❤❤❤👌👌

Aangan me wo dhoop me bichi chataai, ek cooker me steamed rice, Baaridaar thaaliyan aur ek kadhai me Nimona ♥️ Every UP kid has this nostalgia ✨ If one can find ‘fresh’ coriander seeds (which are green, overgrown parts of coriander plants) grind those with matar and that is heaven !

Mind blowing receipy. Instant pickle looks yummy

Bhetrin dish bhetrin zaika wah jnab

The dish turned out to be so so good that you cannot stop yourself from having more and making it again. Thank you Chef 🙏🏽

@anshikashukla5720

5 ай бұрын

Hamare yaha haldi nahi dalti kaali mirch dalkar bas banate hai aur gravy green hi rehati hai

"NIMONA" is from one of the best recipes of my maasi"mausi".....she passed away bt still alive in her recipes.... didn't expected tht this could reach to our Master Chefs ,glas traditional dishes are now getting recognition.🖤

Fantastic resipi 👌👌👌

Thank you chef

I am not an expert but Nimona has been a part of my life since childhood.Urad dal ki masala badi was a must in it.But when I did not get the authentic urad badi after several trial and errors found that adding sambhar masala helps in getting the same flavour

@Preetipatel462

5 ай бұрын

Hi

@shiprasingh2411

5 ай бұрын

Hi

I once made Nimona from frozen peas, that's what I get here but it turned out to be a dessert, so sweet. Never tried since.

@madhustylish

6 ай бұрын

Nimona seasonal recipe h use hamesha taze mutur se hi banate hain tabhi swaad aayega

@Dr.Debashish1

6 ай бұрын

@@madhustylish So lovely girl 😍😘

Lajawab👌👌👌

Amazing I love this recipe Thank you chef 🎉🙏

Nice to see nimona recipe on your channel. Our winter favourite we have it atleast once in a week. We prepare with green garlic leaves and coriander leaves make paste together with peas and we use urad masala badi for flavour. Some more winter special item from Banaras are Chura matar Fara Kharara (made from soaked chana dal)

I made nimona today for dinner but the nimona is made slightly different at our place and kalhauri(urad dal and pumkin badi) is must for nimona and we dont add tomatoes to nimona but will try definitely chef Ranveer sirs recipe😊😊😊

@rahulshukla3529

6 ай бұрын

Exactly

@veenasharma5922

6 ай бұрын

Yes in Azamgarh too we don't use tomatoes....badi is must

@proceduricgaming1731

5 ай бұрын

Ham Hain Jaunpur UP aapka nimona dekhne mein achcha nahin ham logon ka nimona aur bhi achcha iske gravy bahut gadi banae hain yah dekhne mein hi achcha nahin lag raha hai

@sumanlata-xi6ft

5 ай бұрын

Exactly. My mom is from UP. She doesn't add tomatoes. Kuhnrodi must( urad dal badi). Matter ko wo masalon ke sath bhunti hain der tak

@ashishsharma6525

5 ай бұрын

and also the taste in iron karahi is awesome if you haven't tried it

Khub sundar

क्या बात है गुरु एक दम जबरदस्त तरीके से निमोना बनाया है। हर हर महादेव

Thank you Ranveer for this awesome recipe. This is so close to my mother's recipe. You are an awesome storyteller as well. Ab breakfast wali Ghughni/ghughri ki recipe bhi bata dijiye which at my native place is eaten along with liquid gud/jaggery sharbat which has either curd or lemon juice in it. It's an amazing and simple dish. Delhi people call it baghare matar. But it is much more than that. Thank you once again. ❤

@prashants4641

6 ай бұрын

For two people 1: Heat 100ml mustard oil. 2: Put little jeera then 5-6 garlic cloves. : Then 1kg matar and two three potatos sliced thin Cover it with plate, at medium low flame now. Stir it after 5 minutes. Add two theee spoons of water to make some steam and cover it again for 5 minutes. Eat it with dhaniya mirch ki chatni and gudd. Ahhaa maha aa gaya.

Dear Chef Ranveer Brar, I hope this message finds you in the best of health and high spirits. As an avid follower of your culinary journey, I wanted to share some observations and thoughts that I believe could add even more flavor to your already fantastic content. Over the past few weeks, I've noticed a recurring theme in your recipe videos, particularly the frequent appearances of the humble "aloo matar." While I appreciate the versatility of this classic dish, it seems like we're getting a bit too comfortable in its comforting presence. As a fan who eagerly looks forward to your unique culinary creations, I can't help but express a desire for more variety. I understand that every chef encounters creative blocks from time to time, and the pressure to consistently deliver fresh and exciting content can be overwhelming. However, I believe this challenge is an opportunity for growth and innovation. Instead of sticking to the same recipes, why not embark on a journey of educating your audience about the nuances of flavor, the chemistry behind taste, and the pivotal role spices play in elevating a dish? Imagine a series where you delve into the world of flavors, exploring different taste profiles and showcasing how various ingredients come together to create a symphony on the palate. You possess a wealth of knowledge that extends far beyond the kitchen, and I believe your audience would greatly benefit from a deeper understanding of the science and artistry behind each dish. Consider taking your viewers on a culinary exploration, unraveling the mysteries of flavor chemistry, the impact of spices on taste, and practical tips to rectify common cooking mistakes. This educational series could not only add a new dimension to your content but also empower your audience to become more confident and experimental in their own kitchens. Your unique ability to blend tradition with innovation has always set you apart, Chef Brar. It's my sincere hope that you'll embrace this opportunity to inspire and educate your followers on the intricacies of cooking. I'm confident that such a shift in focus will not only rekindle your creative fire but also leave a lasting impact on the culinary community. Looking forward to the exciting culinary journey that lies ahead!

@drparulmishra5449

5 ай бұрын

Seems like you have written an essay/ write up for language exam

Humare fvrt nimona ki recipe aapko banate dekh bahut achha lag raha hai

Bahut sundar likha

क्या बात महाराज, आपने जो मटर आलू की सब्जी बनाई थी, उस वीडियो में निवेदन किया था आपसे...हमारी बात सुन ली आपने...🙏❤️

@Ashu-jb7xo

6 ай бұрын

Wah ji wah 👌🌷🥰🍁🌻🌼🪴

@priyankapandey9950

5 ай бұрын

Mai bhi banaras sai hu hum log thoda different banate hai

@AyeshaKhan-gi2uk

5 ай бұрын

Bahot zyada oil,ka istemaal kia ,ye tarika nimona banane ka nahi..

@laughterqueen7203

5 ай бұрын

Sorry to say sir I'm from uttarpradesh sir nimona nhi bna baki SB kuch bn gya😂😂kuch dishes Bina kisi chedchad ke proper traditional way mey hi thik lgti hai

@totozworld8165

5 ай бұрын

​@@priyankapandey9950aap kaise banate hain..pls tell

@RanveerBrar Traditional old method of making nimona in Banaras is from Green Chickpeas (Hara Chana) you can try that version as well, also traditionally raw Peas/Chana is first stir-fried before grinding it to the thick paste, it enhances its taste to a different level. Eagerly waiting for more recipes from your Banaras trip.

@akritiishere

6 ай бұрын

Humare yahan bhi Hara Chana ka banate hai 😊

Thank you sir Amazing recipe

Yes sir

We have been eating it since childhood.. delicious recipe made by my maternal grandmother and mum.. well your recipe is almost same.. love to try it 👍🤩

SSA RANVEER.. Banaras per jo likha hai...dil chhoo liya...WAHEGURU JI BLESS YOU 🙏❤

Bahut hi badiya hai ji

Swadisht 💯

Kya baat bahut badhiya 👌

एकदम बढिया,मस्त बन जायेगी,बना के देखेंगे जरूर👌👌

Matar ke nimone ka namoona boht achha tha 👏👌👌

Best food... In winter

Wonderful...i bet there is no one who will not like nimona... one of my fav dishes from up. Best paired with rice and pickle.

Thank you sir

I couldn’t resist. This agree with you sir. This dish is indeed a celebration of matar. This dish in itself is a feast. 🎉

Thank you itne achhe se banane sikhaya 😊

Meri favourite dish ❤

Nimona hmara favorite recipe hai

My dadiji's favorite recipe. Thank you for making me smile thinking of my 'Ammaji'😊

omg what a dish 🤤..... ❤ i will definitely try

Wah kya baat maza aa gaya❤

Sone pe Suhaga, sem & aloo ka instant aachar, wonderful dish of Mater, it's like Mater ki Aamti in Maharashtra with slight twist 🎉

Meri mummy ko bahut pasand hai ye sabzi

Thnkyu chef

Very authentic and genuine recipe. Nimona tikki is also very famous. Winter season treat.

Winter me Matar ka Nimona... 😋😋😋

Thanks Ranveer 🎉

Rice k sath nimona bahut yummy lagta h

Unbelievable GOOD. Thanks 🙏

Wow

बहुत मस्त लगता है ये 😊

Always Amazing as Usual❤ Thanku