Matar Ka Nimona (UP Style Green Peas Curry)

4.67 from 3 votes

This traditional UP-style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. It is spicy and soupy and goes well with steamed rice or paratha. Make it with the most tender winter peas while they are in season.

Here are some more green peas recipes that you must try: Banarasi Chura Matar, Chaunka Matar, Anda Matar, and Matar Paneer.

Matar ka nimona served in a bowl.
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About Matar Ka Nimona

If you are from UP or Bihar, it’s highly unlikely that you haven’t tasted Nimona. When the winter season started, and fresh, tender green peas showed up in the sabzi mandi (vegetable market), my mom would make matar ka nimona for lunch at least twice a week.

A common fare in many UP and Bihar households, Matar ka Nimona is a spicy, soupy curry made with fresh green peas.

It is made especially in winter when tender green peas are in season and is best enjoyed with steamed rice, plain paratha, poori, or roti.

I love this pasty green peas curry so much that I can’t wait for winter. I make it all year using frozen peas, and it tastes equally delicious.

This green peas curry recipe is cooked in all parts of North India, but there may be slight variations in taste and preparation. Some people pulse the peas in a blender and use the paste to make the nimona, while some, like me, coarsely crush the peas so that there is some bite in the curry.

Try my recipe, and let me know if you like it!

Ingredients

Ghee – The nimona recipe is traditionally made with ghee, but to make it vegan, you can replace ghee with any cooking oil. Mustard oil is a great option.

Spices – You will need a few spices, such as cumin seeds, bay leaves (tejpatta), and garam masala powder.

Green Peas – This dish is traditionally made using fresh, tender green peas, which are only available during the winter months in India. However, you can make it using frozen peas all year round.

Others – You will also need onions, fresh ginger, garlic, tomatoes, green chilies, potatoes, salt, cilantro (fresh coriander leaves), and freshly squeezed lime juice.

You can add coriander and turmeric powder to the matar nimona recipe.

How To Make Matar Ka Nimona

Preparation

Shell approximately 2 lb (1 kg) of green pea pods to get 2 cups of peas.

Chop the onions, tomatoes, and garlic, and grate the ginger.

Gather the remaining ingredients.

Cook The Peas

Heat 1 teaspoon of ghee in a pan over medium heat.

Ghee heating in a pan.

Add 2 cups of green peas to the pan and saute for 3-4 seconds.

Peas added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 8-10 minutes until the peas are softened.

Pan covered with a lid.

Remove the pan from the heat.

Cooked peas.

Crush The Peas

Transfer the cooked peas to a food processor or a chopper and pulse to make a coarse paste.

Note – Don’t use a blender; otherwise, the peas will become pasty.

Cooked peas added to a mini food processor.
Coarse paste made.

Fry The Potatoes

Heat the remaining ghee in the same pan over medium-high heat.

Remaining ghee added to the pan.

Add 1 cup of peeled and cubed potatoes and fry until golden brown. Stir frequently to ensure the potatoes fry evenly from all sides.

Potato cubes added to the pan.

Remove the fried potatoes on a plate and keep them aside.

Fried potatoes.

Make The Nimona

Add 1 teaspoon cumin seeds and 2 whole bay leaves to the remaining ghee in the pan and let them crackle for 3-4 seconds.

Cumin seeds and bay leaves added to the pan.

Add the following ingredients and cook for 3-4 minutes, stirring frequently, until the onions are lightly browned.

  • 1 cup of chopped onions
  • 1 teaspoon of grated ginger
  • 1 teaspoon of chopped garlic
Onions, ginger and garlic added to the pan.
Fried onions.

Now add 1 cup of chopped tomatoes and 2 teaspoon of chopped green chilies and cook for 3-4 minutes until tomatoes are mushy. 

Tomatoes and green chilies added to the pan.

Add the crushed peas, fried potatoes, 1 teaspoon salt, and 2 cups of water and mix well.

Crushed peas, fried potatoes, salt and water added to the pan.

Reduce the heat to low.

Cover the pan with a lid and cook for 10-12 minutes. Stir a few times in between.

Pan covered with a lid.

Finally, add the following ingredients and mix well.

  • ½ teaspoon garam masala powder
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoon chopped cilantro
Garam masala, lime juice and cilantro added to the pan.

Add more water to adjust the consistency of the curry and bring it to a boil.

Check for salt and add more if needed.

Garnish with more cilantro and serve hot. Add a dollop of ghee on top before serving.

Ready matar ka nimona.

Pro Tips By Neha

Keep the potatoes soaked in water until ready to use to prevent them from turning black from oxidation.

In some UP villages, green coriander seeds are also added to the nimona recipe. They are ground to a paste and added to the curry.

Many people do not add tomatoes to nimona, but I like to because of the taste they give the curry.

You can add hing to the tempering too.

Urad dal badi are also added to the nimona. You can fry the badi before adding them.

Add a vegetable stock cube to up the taste quotient even more.

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This traditional UP-style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. It is spicy and soupy and goes well with steamed rice or paratha. Make it with the most tender winter peas while they are in season.
4.67 from 3 votes

Matar Ka Nimona Recipe (UP Style Green Peas Curry)

This traditional UP-style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. It is spicy and soupy and goes well with steamed rice or paratha. Make it with the most tender winter peas while they are in season.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 people

Ingredients 

  • 2 tablespoons ghee (divided, use any cooking oil to make it vegan)
  • 2 cups fresh green peas (you can use frozen peas in case fresh ones are not available)
  • 1 cup peeled and cubed potatoes (½ inch cubes)
  • 1 teaspoon cumin seeds
  • 2 whole bay leaves (tejpatta)
  • 1 cup chopped onions
  • 1 teaspoon grated ginger
  • 1 teaspoon chopped garlic
  • 1 cup chopped fresh tomatoes
  • 2 teaspoons chopped green chilies
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon garam masala powder
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons chopped cilantro (fresh coriander leaves) (plus for garnishing)
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Instructions 

Cook The Peas

  • Heat 1 teaspoon of ghee in a pan over medium heat.
  • Add peas to the pan and saute for 3-4 seconds.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 8-10 minutes until the peas are softened.
  • Remove the pan from the heat.

Crush The Peas

  • Transfer the cooked peas to a food processor or a chopper and pulse to make a coarse paste.
  • Note – Don’t use a blender otherwise the peas will become pasty.

Fry The Potatoes

  • Heat the remaining ghee in the same pan over medium-high heat.
  • Add potatoes and fry until they turn golden brown. Stir frequently to make sure the potatoes fry evenly from all sides.
  • Remove the fried potatoes on a plate and keep them aside.

Make The Nimona

  • Add cumin seeds and bay leaves to the remaining ghee in the pan and let them crackle for 3-4 seconds.
  • Add onions, ginger, and garlic, and fry for 3-4 minutes, stirring frequently, until the onions are lightly browned.
  • Now add tomatoes and green chilies and cook for 3-4 minutes until tomatoes are mushy. 
  • Add the crushed peas, fried potatoes, and salt along with 2 cups of water and mix well.
  • Reduce the heat to low.
  • Cover the pan with a lid and cook for 10-12 minutes. Stir a few times in between.
  • Finally, add garam masala powder, lime juice, and cilantro and mix well.
  • Add more water to adjust the consistency of the curry and bring it to a boil.
  • Check for salt and add more if needed.
  • Garnish with more cilantro and serve hot. Add a dollop of ghee on top before serving.

Video

YouTube video

Notes

Keep the potatoes soaked in water until ready to use to prevent them from turning black from oxidation.

Nutrition

Calories: 194kcal, Carbohydrates: 26g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 610mg, Potassium: 566mg, Fiber: 7g, Sugar: 7g, Vitamin A: 876IU, Vitamin C: 50mg, Calcium: 46mg, Iron: 2mg
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