Matar Nimona Recipe – How to Make Matar ka Nimona

Matar Nimona is a hearty and flavorsome curry hailing from the Northern regions of India, particularly Uttar Pradesh. It’s primarily made with fresh green peas, potatoes, and a blend of aromatic spices, offering a unique texture and taste.

Matar Nimona Recipe

Matar Nimona is a traditional and flavorful green pea curry hailing from the northern Indian state of Uttar Pradesh. It's a delightful and comforting dish that celebrates the vibrant taste of fresh green peas combined with a medley of spices. Matar Nimona is often prepared during winters when green peas are in season and is relished as a hearty main course.
Servings 4
Prep Time 15 minutes
Cook Time 40 minutes

Ingredients

  • 2 cups Fresh Green Peas
  • 2 medium Potatoes diced
  • 2 medium Tomatoes pureed
  • 1 inch Ginger grated
  • 4 Garlic Cloves minced
  • 2 Green Chilies chopped
  • a pinch Asafoetida (Hing)
  • 1 teaspoon Cumin Seeds
  • 1 Bay Leaf
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Red Chili Powder (adjust to taste)
  • 3 tablespoons Mustard Oil (or any vegetable oil)
  • to taste Salt
  • as required Water
  • Fresh Cilantro (Coriander Leaves) for garnish
  • 1 tablespoon (optional) Lemon Juice

Instructions

Prepare the Peas:

  • Reserve 1/2 cup of whole peas for later use. Grind the remaining peas coarsely in a food processor or grinder. Set aside.

Fry the Potatoes:

  • Heat 2 tablespoons of oil in a pan. Add the diced potatoes and fry until golden. Remove and set aside.

Tempering:

  • In the same pan, add the remaining oil. Add cumin seeds and bay leaf, allowing them to crackle. Add asafoetida, grated ginger, minced garlic, and chopped green chilies. Sautรฉ until fragrant.

Cook the Ground Peas:

  • Add the ground peas to the pan and cook on medium heat until the color deepens and the mixture thickens, about 10-15 minutes.

Add the Spices:

  • Stir in turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for another 2-3 minutes.

Combine with Tomatoes:

  • Pour in the pureed tomatoes and cook until the oil starts to separate from the mixture.

Add Potatoes and Water:

  • Mix in the fried potatoes and reserved whole peas. Add water to achieve your desired consistency. Typically, Nimona has a slightly thick gravy.

Simmer the Curry:

  • Bring the mixture to a boil, then simmer on low heat for about 15-20 minutes, allowing the flavors to blend and the potatoes to become tender.

Garnish and Serve:

  • Finish with garam masala and a sprinkle of lemon juice for added zest. Garnish with fresh cilantro.
  • Serve hot with steamed rice or flatbread.

Tips and Information

Conclusion:

Matar Nimona is a heartwarming and flavorful green pea curry that captures the essence of Uttar Pradesh’s culinary traditions. Its combination of fresh green peas, potatoes, and aromatic spices creates a satisfying and comforting dish that is celebrated during the winter season. Whether enjoyed as a main course or side dish, Matar Nimona continues to be a cherished part of Indian cuisine, highlighting the versatility and deliciousness of green peas.

Tips and Overview

  • Green Peas: Using fresh green peas will give the best flavor, but frozen peas can be used if fresh ones aren’t available.
  • Texture: Matar Nimona is known for its slightly mashed texture, so don’t hesitate to press some of the peas against the pan while stirring.
  • Consistency: The consistency should be thicker than a usual curry but still pourable.
  • Mustard Oil: It lends an authentic flavor, but it can be strong. You can substitute it with ghee or any vegetable oil if preferred.
  • Serving Temperature: Matar Nimona tastes best when served hot, as it enhances the flavors and the comforting feel of the dish.
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Calories: 200kcal
Course: Healthy, Side Dish
Cuisine: Indian
Keyword: healthy, matar, Matar Nimona, Matar Nimona recipe, vegetarian

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