Matar Ka Nimona Recipe Whiskaffair

on Oct 23, 2024 If you like green peas recipes, then try these next – Banarasi Chura Matar, Chaunka Matar, Anda Matar, and Matar Paneer.

About Matar Ka Nimona

If you are from UP or Bihar, it’s highly unlikely that you haven’t tasted Nimona. When the winter season started, and fresh, tender green peas showed up in the sabzi mandi (vegetable market), my mom would make matar ka nimona for lunch at least twice a week. A common fare in many UP and Bihar households, Matar ka Nimona is a spicy, soupy curry made with fresh green peas. It is made especially in winter when tender green peas are in season and is best enjoyed with steamed rice, plain paratha, poori, or roti. I love this pasty green peas curry so much that I never wait for winter. I make it all round the year using frozen peas, and it tastes equally delicious as the one made using fresh peas. You will find that this gluten-free green peas curry recipe is made in most houses in North India. But, each house might make it slightly differently. Because of that, there might be some differences in taste as well. Some people pulse the peas in a blender to a paste and use the paste to make the nimona, while some, like me, coarsely crush the peas as I like that little bite. Try my style to make this curry and please leave a comment about your feedback.

Serving Suggestions

We grew up eating piping hot nimona poured over a mound of white rice. 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 went well with this combination. If you follow veganism, then you can replace ghee with any cooking oil. Mustard oil is a great option. Spices – You will need some basic spices, such as cumin seeds, bay leaves (tejpatta), and garam masala powder. Green Peas – This dish is mostly made in winter when fresh, tender green peas are available. However, you can make it using frozen peas all year round. If you live in the US, then you can find fresh green peas in your local farmer’s market during the months of May and June. Others – You will also need onions, fresh ginger, garlic, tomatoes, green chilies, potatoes, salt, cilantro (fresh coriander leaves), and freshly squeezed lime juice. I like to keep my recipe simple but you can add a little coriander powder and turmeric powder to make it slightly more robust. Shelling fresh peas used to be a family event in my home. Everyone would sit on the floor of the verandah with kilos of fresh matar. Cups of tea were served and within minutes, a large bowl full of peas was shelled. Now that time is gone. It’s just Mohit and I, and we buy fresh peas just enough for our consumption. Infact, we have moved on to using frozen peas most of the time. I find them equally delicious. Then chop your onions, tomatoes, and garlic, and grate the ginger. I use a knife for chopping, but you can also use an electric chopper to chop the veggies. Gather the remaining ingredients that are mentioned in the recipe card below. Once your ghee is melted and hot, add 2 cups of green peas to the pan and saute for 3-4 seconds. Then reduce the heat to low. Cover the pan with a lid and cook for 8-10 minutes until the peas are softened. Stir the peas a few times while cooking so that they cook evenly. Then remove the pan from the heat. Note – Don’t use a blender; otherwise, the peas will become pasty. Once the ghee is hot, add 1 cup of peeled and cubed potatoes (½ inch cubes) and fry until they turn golden brown in color. Stir frequently when you fry them to ensure the potatoes fry evenly from all sides. Remove the fried potatoes on a plate and keep them aside. Athen 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

Add the crushed peas, fried potatoes, 1 teaspoon salt, and 2 cups of water and mix well. Reduce the heat to low. Cover the pan with a lid and cook your nimona on low heat for 10-12 minutes. Stir a few times in between.

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

The curry might get thick after cooking by now. If you feel it has thickened, 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 with some more chopped cilantro and serve the curry hot. Do not forget to add a dollop of ghee on top before serving. Some of my friends who live in other villages in UP told me that they add green coriander seeds to their nimona recipe. They ground the green seeds to a paste and add the paste to the curry along with crushed peas. Many people do not add tomatoes to their nimona recipes, but I like to use tomatoes because of the tangy taste they give to the curry. You can choose to use them or skip them in your recipe. You can add hing to the tempering too. It will make it tastier and make it easily digestible. My mother used to add urad dal badi to the nimona sometimes. She used to crush and fry the badi in some oil before adding them along with the potatoes. It just occurred to make that adding a vegetable stock cube to the recipe will up the taste quotient even more. I will try it next time. The next morning, she would serve the leftover nimona with plain parathas. You can also serve it with cooked quinoa, couscous, roti etc.

Storage Suggestions

This curry can be stored in an airtight container in the refrigerator for 4-5 days. Reheat it well before serving. You can also freeze it for up to 3 months. Thaw, reheat and serve.