Matar Ka Nimona Recipe
Matar Ka Nimona is a traditional curry made in the homes of Uttar Pradesh and Bihar. This spicy and soupy curry is made with green peas and a few spices, and it pairs perfectly with steamed rice or paratha. Make this Nimona recipe using my easy steps.
Servings: 4 people
Ingredients
- 2 and ½ tablespoons ghee divided, or mustard oil
- 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 pureed 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 tablespoon of ghee in a pan over medium heat.
- Add peas to the pan and saute for 2 minutes.
- 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.
- Remove the pan from the heat.
Cooking the peas removes their raw taste and develops a nutty depth. Don't skip this.
Make The Peas Paste
- Transfer the cooked peas to a blender and pulse until a slightly coarse paste forms. Do not add any water when blending. Do NOT blend to a smooth texture; the chunky texture is what gives Nimona its character.
You can keep ½ cup of whole peas aside. Add them to the curry for texture contrast.
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 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
- 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 pea paste, 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 the nimona on low heat for 10-12 minutes, or until a thin layer of ghee floats on top of the curry. Stir a few times in between. This step defines Nimona’s flavor, so do not hurry.
- Finally, add garam masala powder, lime juice, and cilantro and mix well.
- 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.
Do not rush this step. Properly cooked onions form the backbone of the curry.
The separation of ghee is your signal that the masala is properly cooked. This is the single most important moment in Indian curry cooking.
Video
Notes
Keep the potatoes soaked in water until ready to use to prevent them from turning black from oxidation.
If using frozen peas, then just rinse them with water, drain them, and use them in the recipe.
If using fresh peas, ensure they are tender and sweet. If they are aged, your Nimona will not taste good at all.
Do not blend the cooked peas too much; otherwise, the peas will form a paste, and the texture of the nimona will not be perfect.
I like to keep my matar nimona recipe simple, but you can add a little coriander powder, roasted cumin powder, and turmeric powder to make it slightly more robust.
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
