Matar Ka Nimona Recipe

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

1. 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

1. 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.
2. Coarse peas will provide a great texture to the curry.
3. Saute the coarsely ground green peas in oil for 4-5 minutes on medium flame.
4. Transfer to a plate.

Frying Potatoes

1. Now heat oil in a kadhai or pan.
2. Lower the flame and add ¾ cup of chopped potato cubes.
3. Shallow fry them in oil till they turn light golden.
4. Remove on kitchen paper towels. Keep aside.

1. Heat oil in a pan, temper cumin seeds, cloves and bay leaf. Let the spices crackle and splutter.
2. Add coriander paste and Mix well and begin to saute stirring often.
3. Saute for about 3-4 minutes or till the oil begins to leave the sides.
4. Now add finely chopped tomatoes and salt to taste.
5. Continue to saute for 4-5 minutes or till the tomatoes turn soft and pulpy.
6. Then add all the spices like asafoetida, turmeric powder, coriander powder, red chilli powder and garam masala to the pan.
7. Mix the spice powders very well. Now Add roasted peas, mix them well with tomato masala
8. Stirring often saute for 2 minutes.
9. Add 1.5 to 2 cups water. You can add less or more water as required.
10. Cook this for 5-7 minutes. You need to cook a bit longer if using fresh peas.
11. In between do check and stir. If the water looks less, you can add some more water.
12. Once the gravy is done, you will see oil floating on top and the matar will be cooked.
13. Taste and adjust seasoning.
14. Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
15. Serve matar nimona hot with rotis, pooris, or steamed rice.

Serving suggestions