A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is made using peas and just a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season. Here is how to make it.
It is always great to use seasonal vegetables and fruits in your everyday diet as much as possible! Why?
Because, firstly they are fresh and secondly, they are free of preservatives, as they are not stored for a long time.
Seasonal vegetables and fruits are made available, freshly from the farmers once they are ready.
Starting November, tender lush green peas start to stock up on the vegetable vendors cart and it’s quite a challenge to not pick up a few kilos every time you visit the cart.
Though we can freeze the peas and use them all around the year, nothing can beat the taste of fresh green peas.
Don’t you agree with me?
I remember my Mom stocking up on a few kilos each year when the green peas are at it’s best and much cheaper than other months.
The favorite past time for the entire family after the shopping was to sit in the winter sun and shell the peas as endless cups of tea was served and conversation flowed.
Half of the fresh green peas were deep-frozen to be used later throughout the year while half of them were kept aside to make the traditional UP Style Matar Ka Nimona and other Green Pea recipes.
A common fare in a lot of UP households, Nimona is a spicy curry preparation that can be made using many different ingredients, Matar being the most popular one.
So, get your hands on fresh green peas this Winter and make this easy and delicious Nimona for your everyday meals.
What is Matar Ka Nimona?
This Matar recipe is a soupy, spicy curry, delicious and rich when enjoyed with rice or rotis.
In this recipe, Matar and Aloo are cooked along with tomatoes, onion, and everyday spices.
Once you cook the peas along with potato then you just got to simmer it and add masala, this recipe is that simple to make, oh, yes!
The 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.
I personally like to crush the peas a bit so that some as made into a paste but you still have some bite to the curry.
Although it is often that dried peas are used in cooking, using fresh peas is infinitely better.
Even though there are many spices used, they can be kept at a minimum to actually let the peas shine through.
Peas are little pellets of nutrients. They may look small, but contain a huge amount of nutrients and minerals.
Pro Tips by Neha
Use the freshest peas to make Nimona. the taste of peas makes a lot of difference in the final taste.
Traditionally in UP villages, the green seeds of coriander are used to make Nimona. They are ground to a paste and added in the curry.
A lot of people do not add tomatoes in Nimona but I like to add them for the taste they give to the curry.
You can add hing in the tempering too.
Urad dal badi are also added in nimona. You can fry the badi before adding them.
Matar Ka Nimona is generally served with Roti or Steamed Rice.
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Step by Step Recipe
Heat 1 teaspoon ghee in a pan.
Add peas and saute for a few seconds.
Cover and cook for 5-8 minutes until they are softened.
Mash the peas roughly using a potato masher and keep aside.
Heat the remaining ghee in a pan and fry the potatoes until golden brown and keep aside.
Add cumin seeds and tejpatta in the remaining ghee and let the cumin seeds crackle for a few seconds.
Add onion, ginger and garlic and fry for 3-4 minutes.
Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy. Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes.
Add salt and garam masala and cook for another minute. Now add more water if required and bring it to a boil.
Matar Ka Nimona Recipe
- 2 tablespoon Ghee
- 1 teaspoon Cumin
- 2 Tejpatta
- 1 cup Onion (Chopped)
- 1 teaspoon Ginger (Grated)
- 1 teaspoon Garlic (Chopped)
- 1 cup Tomatoes (Chopped)
- 2 teaspoon Green Chilli (Chopped)
- 2 cups Fresh green peas (You can use frozen peas in case fresh ones are not available but the real taste comes from the fresh peas )
- 1 cup Potato (Peeled and Cut into pieces)
- Salt (To taste)
- ½ teaspoon Garam masala powder
- Fresh Coriander (For garnishing)
- 1 tablespoon Lemon Juice
- Heat 1 teaspoon ghee in a pan.
- Add peas and saute for a few seconds.
- Simmer the heat and cover and cook for 5-8 minutes until they are softened.
- Mash the peas roughly using a potato masher and keep aside.
- Heat the remaining ghee in a pan and fry the potatoes until golden brown and keep aside.
- Add cumin seeds and tejpatta in the remaining ghee and let the cumin seeds crackle for a few seconds.
- Add onion, ginger and garlic and fry for 3-4 minutes.
- Now add tomatoes and green chilli and cook for 3-4 minutes until tomatoes are mushy.
- Add mashed peas, fried potatoes along with 2 cups of water and cook for 3-4 minutes.
- Add salt and garam masala and cook for another 5-6 minutes.
- Now add more water if required and bring to a boil.
- Add lemon juice and garnish with fresh coriander.
- Serve hot with parathas or steamed rice.