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 which goes well with rice or paratha. Make it with the most tender winter peas while they are in season. Here is how to make this matar recipe Matar ka Nimona or fresh peas curry.
Starting November, tender lush green peas starts 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. 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 favourite 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. A lot of it was deep freezed to be used later through out the year while a batch was kept aside to make the traditional UP style Matar ka Nimona.
A common fare in a lot of Up house holds, Nimona is a spicy curry preparation which can be made using many different ingredients, Matar being the most popular one. A matar recipe widely prepared in Uttar Pradesh, Matar Ka Nimona is made using peas and a variety of spices.
What is Nimona?
This matar recipe is a soupy, spicy curry, delicious and rich when enjoyed with rice or rotis. Even though there are many spices used, they can be kept at a minimal 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. Although it is often that dried peas are used in cooking, using fresh peas is infinitely better.
Matar Nimona is one of the best preparations made using fresh, green pea. Once you cook the pea 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 variation in taste and preparation. Peas are often used in dry and gravy preparations, such as Potato Peas Croquette, Dhingri Matar and Spiced Green Chickpeas.
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.
Tips to make best Nimona
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.
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 some hing in the tempering too.
Urad dal badi are also added in nimona. You ca fry the badi before adding them.
What to serve with Matar ka Nimona?
Matar ka Nimona is generally served with steamed rice or with roti or Paratha. Any Indian bread will pair well with it though.
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How to make Matar Ka Nimona Step by Step
Heat 1 tsp 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 ghee for frying in a pan and deep fry the potatoes until golden brown and keep aside.
Heat 2 tbsp ghee in a pan. Add cumin seeds and tejpatta 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 to a boil.
Matar ka Nimona Recipe
Matar Ka Nimona
A dish widely prepared in Uttar Pradesh, Matar Ka Nimona is made using peas and a variety of spices.
Ingredients
- 2 tbsp Ghee For frying
- 1 tsp Cumin
- 2 Tejpatta
- 1 cup Onion Chopped
- 1 tsp Ginger Grated
- 1 tsp Garlic Chopped
- 1 cup Tomatoes Chopped
- 2 tsp 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
- 1/2 tsp Garam masala powder
- Fresh Coriander For garnishing
- 1 tbsp Lemon Juice
Instructions
Heat 1 tsp 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 ghee for frying in a pan and deep fry the potatoes until golden brown and keep aside.
Heat 2 tbsp ghee in a pan.
Add cumin seeds and tejpatta 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.
Recipe Notes
Some people mash the peas to a smooth creamy mixture but I like to keep them slightly intact. You can do however you prefer.
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.
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 some hing in the tempering too.
Urad dal badi are also added in nimona. You ca fry the badi before adding them.
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