A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and 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 (vegetarian, gluten-free).
Here are some more green peas recipes that you must try – Chura Matar, Chaunka Matar, Anda Matar, Matar Paneer, Aloo Matar, and Methi Malai Matar.
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About Matar Ka Nimona
A common fare in a lot of UP households, Matar ka Nimona is a spicy, soupy curry made using fresh green peas.
It is made especially in winter when tender green peas are in season and is best enjoyed with rice, plain paratha, or roti.
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 while some, like me, like to coarsely crush the peas so that there is some bite in the curry.
This recipe is vegetarian and gluten-free and you can easily make it vegan too. You can also double or triple the recipe as per your requirements.
Ingredients
Ghee – Matar ka nimona recipe is traditionally made in ghee but to make it vegan you can replace ghee with any cooking oil.
Spices – You will need a few spices like cumin seeds, bay leaves (tejpatta), and garam masala powder.
Green Peas – This dish is traditionally made using tender green peas which are only available during the winter months in India. Having said that, you can definitely make them using frozen peas all year round.
Others – You will also need onions, fresh ginger, garlic, fresh tomatoes, green chilies, potatoes, salt, cilantro (fresh coriander leaves), and freshly squeezed lime juice.
How To Make Matar Ka Nimona
Preparation
Shell approximately 500 g 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.
Add 2 cups of green 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.
Grind 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 1 cup of peeled and cubed potatoes and fry until they turn golden brown in color. Keep stirring 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 1 teaspoon cumin seeds and 2 whole bay leaves to the remaining ghee in the pan and let them crackle for 3-4 seconds.
Add 1 cup of chopped onions, 1 teaspoon of grated ginger, and 1 teaspoon of chopped garlic, and fry for 3-4 minutes, stirring frequently, until the onions are lightly browned.
Now add 1 cup of chopped tomatoes and 2 teaspoon of chopped green chilies and cook for 3-4 minutes until tomatoes are mushy.
Add the crushed peas, fried potatoes, and 1 teaspoon 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 ½ teaspoon garam masala powder, 1 tablespoon freshly squeezed lime juice, and 2 tablespoon chopped 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.
Pro Tips By Neha
Use the freshest peas to make Nimona. The taste of peas makes a lot of difference in the final taste.
Keep the potatoes soaked in water until ready to use to prevent them from turning black from oxidation.
In UP villages, the green seeds of coriander are also added to the nimona recipe. They are ground to a paste and added to the curry.
A lot of people do not add tomatoes to nimona but I like to add them for the taste they give to 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.
Serving Suggestions
Matar Ka Nimona is generally served with Roti, Plain Paratha, or Steamed Rice.
It also tastes great with other Indian bread such as Laccha Paratha, or Missi Roti.
Storage Suggestions
This curry will remain good in an airtight container in the refrigerator for 3-4 days.
Just reheat it in a pan until hot. Add some water to adjust the thickness if the curry has thickened after refrigerating.
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Recipe Card
UP Style Matar Ka Nimona Recipe (Fresh Green Peas Curry)
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)
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.
Grind 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 in color. Keep stirring 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.
Did you make this recipe? Let me know!