Matar Ka Nimona Recipe

What Is Matar Ka Nimona?

Matar ka nimona is a traditional green peas curry from Eastern Uttar Pradesh and Bihar, made by coarsely grinding fresh winter peas and simmering them with potatoes, onions, tomatoes, and warm North Indian spices. Some families call it matar ka nimona, others say nimona matar or simply hare matar ki sabzi.

It sits somewhere between a dal and a curry; thick, earthy, and deeply comforting. People in Banaras, Allahabad, and Patna grew up eating this dish, yet you will almost never find it on a restaurant menu.

Every household in UP makes it differently, and that’s exactly the beauty of it. I am going to walk you through the exact way my mom made it, with every small tip that makes the difference between a flat-tasting nimona and one that tastes like a Banaras winter afternoon.

Unlike Aloo Matar, which uses whole peas in a tomato-onion gravy, nimona gets its character from coarsely ground peas. That texture is everything.

How To Make Matar Ka Nimona

Preparation

The star ingredient of this popular recipe is fresh green peas. Start by shelling approximately 1 kg of green pea pods. You will get approximately 2 cups of peas.

Chop your onions and garlic, puree the tomatoes, and grate the ginger. I use a knife for chopping, but you can also use an electric chopper.

Peel the potatoes and cut them into cubes. Soak the potato cubes in water until ready to use to prevent them from turning black from oxidation.

Gather the remaining ingredients.

Cook The Peas

Step 1: Add 1 tablespoon ghee (of the total 2 and ½ tablespoons) to a medium pan and heat over medium heat.

Step 2: Once the ghee is melted and hot, add 2 cups of peas to the pan and saute for 2 minutes.

Step 3: Then reduce the heat to low. Cover the pan with a lid and cook for 8-10 minutes, or until the peas are tender. Stir the mixture occasionally while cooking to ensure even cooking.

Step 4: Then remove the pan from the heat.

Make Peas Paste

Step 5: Transfer the cooked peas to a blender and pulse until a slightly coarse paste forms. Do not add any water when blending. Try to keep the peas slightly coarse while blending; overblending will make the curry pasty. Those tiny bits give nimona its rustic texture, and that is what makes every spoonful so comforting.

Fry The Potatoes

Step 6: Heat the remaining 1 and ½ tablespoons of ghee in the same pan over medium-high heat.

Step 7: Once the ghee is hot, add 1 cup of peeled and cubed potatoes (½-inch cubes) and fry until golden brown. Stir the potatoes frequently while frying to ensure they fry evenly on all sides. Transfer the fried potatoes to a plate and keep them aside.

Make The Nimona

Step 8: Add 1 teaspoon cumin seeds and 2 whole bay leaves to the remaining ghee in the same pan and let them crackle for 3-4 seconds.

Step 9: Then add the following ingredients to the pan 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

Step 10: Then add 1 cup of pureed tomatoes and 2 teaspoons of chopped green chilies, and cook for 3-4 minutes.

Step 11: Add the ground peas, fried potatoes, 1 teaspoon salt, and 2 cups of water.

Step 12: Mix well.

Step 13: Reduce the heat to low. Cover the pan with a lid and cook the nimona on low heat for 10-12 minutes, or until a thin layer of ghee floats on top. Stir a few times in between. This step defines nimona’s flavor, so do not hurry.

Step 14: Finally, add the following ingredients to the curry and mix well.

• ½ teaspoon garam masala powder
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons chopped cilantro

Step 15: If you feel the nimona has thickened after cooking, then add some water to adjust the consistency and bring it to a boil. I like it a little soupy. Taste the curry to check for salt and add more if needed. Garnish the nimona with chopped cilantro and serve the curry hot. Do not forget to add a dollop of ghee on top before serving.

Variations

• Green Coriander Seeds: Some of my friends who live in other villages in UP told me that they add a tablespoon of green coriander seeds to their traditional matar nimona recipe. They grind the green seeds into a paste and add them to the curry, along with crushed peas. You can also add 1 sprig of green garlic or hara pyaz while making the paste.
• No Tomato: Many people do not add tomatoes to their matar nimona, but I prefer to use them because of the tangy flavor they add to the curry. You can choose to use them or skip them.
• No Onion, No Garlic Jain Version – For a no-onion, no-garlic variation, skip both and add a generous pinch of hing to the ghee. Use ginger and green chilies for the punch.
• Hing: You can add hing to the tempering too. It will make it tastier and easier to digest.
• Nimona with Urad Dal Bari: My mother used to add urad dal bari (dried lentil dumplings) to the nimona sometimes. She used to crush and fry the dal bari in oil, then added them to the curry along with the fried potatoes.
• Stock Cube: Adding 1 vegetable stock cube to the nimona recipe, along with water, will further enhance the flavor.
• With Green Chana: To make a variation, use green chana (hara chana, also known as green gram) instead of peas. Replace peas with green chana and keep the rest of the recipe the same.

Serving Suggestions

We grew up eating piping hot nimona poured over a mound of steamed white rice or poori. Mom would drizzle ghee generously over it before passing us our plates. Her Aam ka Achar, which was always kept on the dining table in a ceramic jar (barni), also complemented this combination well. A squeeze of fresh lime juice was non-negotiable.

The next morning, she would serve the leftover nimona with plain tawa paratha. You can also serve it with cooked quinoa, couscous, lachha paratha, or roti.

Storage Suggestions

This nimona curry can be stored in an airtight container in the refrigerator for 4-5 days. Reheat it well before serving. If the curry has thickened after refrigeration, add some hot water and heat until well combined.

You can also freeze it for up to 3 months. Thaw, reheat, and serve.