Matar ka Nimona is a UP-style Indian curry made with fresh green peas, potatoes, and very minimal spices. Tasty soupy curry is perfect to pair with rice or chapati/paratha. It takes just 30 minutes to cook it.
This is a gravy-like dish prepared with fresh green peas, onions, tomatoes, and spices. I have also added potatoes but they are optional. It is a relatively simple, homestyle dish that goes well with chapatis and rice both. It is another great recipe with peas that come bountiful at this time of the year.
Matar paneer, matar pulao, Matar Kulcha, Matar Mushroom all these traditional North Indian curries taste good in all seasons but even better during winter. But one dish that stands apart is Matar ka nimona. For me, that is actually a winter dish.
Why you will love Matar ka Nimona
- Can be made in 30 minutes
- Perfect for weeknights
- A delicious one-pot curry
- Naturally vegan
- A different way of serving green peas
- Simple and easy to make
- Needs basic pantry essentials
- Minimal prep required
Somehow I can not see myself enjoying Nimona in summer. But in winter this fresh pea curry tastes best! Almost like heavenly bites on your plate. The recipe is very easy and uses regular Indian spices and herbs. This matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice, or pooris.
Ingredients for Matar Ka Nimona
- 1 cup green peas
- 3-4 green chillies or as per taste
- 1 teaspoon chopped garlic
- ½ teaspoon chopped ginger
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 2 cloves
- 1 tej patta (Indian bay leaf)
- 2 Tomatoes sliced
- ¾ cup chopped potato
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 tablespoon coriander powder
- 1 pinch asafoetida (hing)
- ½ teaspoon Kashmiri red chili powder
- 2 tablespoons chopped coriander leaves
- Salt as required
- 2 cups water or add as required
Instructions for Matar Ka Nimona
coriander or cilantro paste
In a grinder or blender jar, take 2 tbsp coriander leaves, ½ teaspoon chopped ginger, 1 teaspoon chopped garlic, and green chilies (chopped). Keep this paste aside.
green peas paste
- In the same grinder jar, add 1 cup matar (green peas). Grind to a coarse paste. There is no need to add water while grinding. Just pulse it twice.
- Coarse peas will provide a great texture to the curry.
- Saute the coarsely ground green peas in oil for 4-5 minutes on medium flame.
- Transfer to a plate.
- Now heat oil in a kadhai or pan.
- Lower the flame and add ¾ cup of chopped potato cubes.
- Shallow fry them in oil till they turn light golden.
- Remove on kitchen paper towels. Keep aside.
Making Matar Ka Nimona
- Heat oil in a pan, temper cumin seeds, cloves and bay leaf. Let the spices crackle and splutter.
- Add coriander paste and Mix well and begin to saute stirring often.
- Saute for about 3-4 minutes or till the oil begins to leave the sides.
- Now add finely chopped tomatoes and salt to taste.
- Continue to saute for 4-5 minutes or till the tomatoes turn soft and pulpy.
- Then add all the spices like asafoetida, turmeric powder, coriander powder, red chilli powder and garam masala to the pan.
- Mix the spice powders very well. Now Add roasted peas, mix them well with tomato masala
- Stirring often saute for 2 minutes.
- Add 1.5 to 2 cups water. You can add less or more water as required.
- Cook this for 5-7 minutes. You need to cook a bit longer if using fresh peas.
- In between do check and stir. If the water looks less, you can add some more water.
- Once the gravy is done, you will see oil floating on top and the matar will be cooked.
- Taste and adjust seasoning.
- Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
- Serve matar nimona hot with rotis, pooris or steamed rice.
Tips and variations
- For the best taste use the fresh peas to make Nimona. But you can make it with frozen peas as well with the same recipe.
- If you like the flavor of onions, add it when making the cilantro paste.
- Make the curry thick or runny as per your preference.
If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve with rice, you can add slightly more water.
- Use Mustard oil for the authentic taste. The second best option is ghee. If you do not have both of these then go for any oil of your choice.
- When making the green peas paste, ensure that you keep it coarse.
Also read: Fish fry recipe (step by step)
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