Matar Ka Nimona Recipe | Learn how to make Matar Ka Nimona, a special peas curry/stew from from North Indian states like Uttar Pradesh/Bihar.
Today I bring you another dish that is one of the most popular winter food in Uttar Pradesh. Matar Ka Nimona a soupy, spicy curry made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.
About the Recipe
In India especially the North parts, winters are the best time to enjoy green vegetables like Spinach, Mustard Greens, sweet peas and many more.
Nimona is one such winter curry or you can call it a stew also, that is prepared with fresh seasonal peas. Though you can make it all the year round with frozen peas. But nothing beats the taste of fresh peas used in this dish.
What is Matar Ka Nimona
Matar is Green Peas in English and Nimona is a spicy curry in local U.P dialect. (U.P is Uttar Pradesh, a Northern State in India). Matar Ka Nimona is a spicy, soupy kind curry made with fresh green peas.
Matar Ka Nimona is one of the most popular dishes from the region (Uttar Pradesh), where I grew up. Along with the other winter delicacies, Matar Ka Nimona is made in almost every house. I love this spicy curry and you may even not need any rice or paratha with it and have it like a soup.
Sweet Peas Benefits and how avoid the bloating effect after having peas
Peas are one of the best sources of proteins for the vegetarians, low in calorie and have most of Vitamins and are rich sources of fibers. Some people complain of bloating feeling after having peas.To avoid bloating after eating peas,add some hing/asafoetida or ginger and garlic in the recipe while making the dish. These help in the quick digestion of the peas and makes you feel lighter after meals. Also, try having some warm lukewarm water around half an hour after the meals that aids in digestion too.
Matar Nimona variations
An easy to cook no fuss dish that can be prepared in a just few minutes. The method of making Nimona varies from from region to region and everyone has their own way of making it. Some like to blend the peas in a puree and then cook it, some like to crush the peas. Some make it with tomatoes and others without tomatoes . I like to coarsely crush/grind peas and add tomato puree to curry. A bit of Amchur/Dry Mango powder adds to the tangy taste in the dish.
Many people add dal vadis (lentil nuggets) or potatoes. I skip vadis and add potatoes. Fry vadis in oil before adding to the curry.
You can make the Nimona in any of the ways you want as per your preferences. The dish is suitable for Vegans if you don't add ghee and skip asafoetida or use Gluten-free to make Gluten-free curry.
Ingredients to make Matar Ka Nimona
Fresh Peas- preferable to use fresh peas, if these are not available, make it with frozen peas. But, remember it tastes best with fresh peas.
Potato/Dal Vadi- You may add or skip potato. Use raw potato and fry in oil or use a boil potato and add directly to the curry. Many people add dal vadis. Fry vadis in oil before adding to the curry.
For Masala- Onion, Tomato, coriander leaves with stems, ginger, garlic and green chillies. Skip Onion and Garlic for no onion no garlic nimona recipe.
Whole Spices- Bay leaf, cloves, peppercorns, dry red chilli and cumin seeds.
Spices- Coriander Powder, Garam Masala, Amchur Powder/Dry Mango powder(optional), Red Chilli Powder.
Oil/Ghee- I prepare the curry masala in mustard oil and add serve it with a spoonful of ghee. Ghee adds so much of flavour to Nimona. You can use other vegetable oils like olive, peanut, corn or avocado etc. Vegans can skip ghee.
How to make Matar Ka Nimona
Check the detail video attached in the recipe card
- Blanch peas or lightly boil in water.
- Grind peas coarsely. You may also puree it as many people like that way.
- Make paste of ginger garlic and chillies and puree tomatoes with coriander leaves along with stems.
- Saute potato(cut in cubes) till soft.
- Make masala for nimona with onion tomato, ginger, garlic and spices.
- Add coarsely grind peas and potato.
- Add water to adjust the consistency and cook for 1-2 mins.
- Garnish with fresh coriander leaves.
Serving Suggestions
We love to have Nimona with steamed rice but you can have it with poori, paratha or chapati also. Add some lemon juice for additional flavour.
How to make Steamed Rice, Steamed Rice in Instant Pot, Jeera Rice
Methi Paratha, Bajra Poori, Bajra Green Garlic Roti, Makkai Ki Roti
I also like to have it like a soup on a cold chilly winter evening with dinner rolls or Pav bread(Indian Dinner Rolls)
Shelf Life and Storing Leftovers
Nimona tastes best on the day when it is made. Refrigerate the leftovers in airtight container and finish the next day.
I never freeze it as we had it fresh on the same day so can't suggest freezing it.
More Recipes with Sweet Green Peas from the blog that you will love
More popular recipes from Uttar Pradesh/North India
Bhandarewale Aloo, Sookhi Urad Dal, Makhane aur Kaju Ki Sabzi ,Rassewale Aloo Tamatar, Bedmi Poori, Khatta Meetha Kaddu, Gujiya for Holi, Thandai, Chilka Urad Dal Khichdi, Kala Chana Googhnai, Namkeen Jave, Meethe Jave, Meethe Chawal, Khatte Meethe Baigan and many more.
Recipe Card
Matar Ka Nimona
Ingredients
- 1 cups Fresh Peas or use frozen
- 1 Potato small
- 1 Onion(medium sized)
- 2 Tomato(medium) pureed
- Handful Coriander Leaves
- 2-3 Cloves Garlic
- 1" piece Ginger
- 1 Green Chilli optional
- 1 Dry Red Chilli
- 1 Bay Leaf/Tej Patta
- 3-4 Cloves/Laung
- 3-4 Peppercorns/Kali Mirch
- 1 tsp Cumin Seeds/Jeera
- 1 tsp Garam Masala
- 1 tsp Coriander Powder
- ½ tsp Red Chilli Powder
- ½ Amchur/Dry Mango Powder optional/see notes
- Salt as per taste
- 2+2 tbsp Mustard/Sarson Oil or Olive Oil or use any flavourless oil
- 1-2 tsp Desi Ghee optional
- Salt to taste
- Asafoetida/Hing optional
Instructions
- Boil peas till these are soft. Drain the water and then cool it . Coarsely grind the peas.1 cups Fresh Peas
- Peel and cube potato. Finely chop onion and puree tomatoes with coriander leaves.1 Potato small, 1 Onion(medium sized), 2 Tomato(medium), Handful Coriander Leaves
- Make coarse paste green chilli, ginger and garlic in a mortar pestle.2-3 Cloves Garlic, 1" piece Ginger, 1 Green Chilli
- In a pan heat oil, add cubed potato and fry till it soft. Take out the potatoes and keep aside.2+2 tbsp Mustard/Sarson Oil or Olive Oil, 1 Potato small
- Add 1 tbsp of oil to the pan, add whole spices and cumin seeds.1 Dry Red Chilli, 1 Bay Leaf/Tej Patta, 3-4 Cloves/Laung, 3-4 Peppercorns/Kali Mirch, 2+2 tbsp Mustard/Sarson Oil or Olive Oil, 1 tsp Cumin Seeds/Jeera
- When the seeds splutter, add ginger-garlic and green chilli paste and saute till the raw smell of garlic goes away.Â
- Add onions and fry till translucent. Add tomato puree and cook for 3-4 mins.2 Tomato(medium), 1 Onion(medium sized)
- Add the spices.. Mix in the masala, cook for few seconds,then add coarsely crushed peas and potatoes. Add water to adjust the consistency. Mash the potatoes and cook the curry for 4-5 minutes.1 tsp Garam Masala, 1 tsp Coriander Powder, ½ tsp Red Chilli Powder
- Add a tsp of desi ghee and garnish with finely chopped fresh cilantro/coriander leaves and serve hot with the bread/ rice of your choice.
Video
Notes
- You can grind the onions, ginger-garlic and green chillies or use store bought ginger garlic paste.
- For gluten-free option, avoid asafoetida/hing or use gluten-free version..
- Vegans can skip Desi Ghee.
- Canned Tomato puree can be added in place of fresh tomatoes.
- For No onion No garlic skip onion and garlic in the recipe.
- For Satvik Nimona, make it in desi ghee, skip asafoetida
- If adding potatoes, don't add too much of potatoes, it will then be Aloo Matar recipe. Add only 1 medium potato to give it some volume.
- To add dal vadi, fry in little ghee or oil and then add to the curry.
So make do try this traditional recipe before the fresh peas disappear from markets. Even if you don't get fresh peas enjoy the dish any time of the year with frozen peas. Make for your parties, it will be a nice addition to your menu. You can enjoy the dish with any flatbread, rice(steamed/jeera) or even with dinner rolls.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Thanks for stopping by!! Keep coming back!!
Swati
Kabir
Awesome recipe, loved it!
Veena Krishnakumar
Love the way you have designed the magazine cover. Excellent recipe. Cant take my eyes of that picture
Swati
Thanks Veenaji!!
themadscientistskitchen
I am so glad I that your nimona recipe does not need vadi. I always thought that was a necessary ingredient. We love nimona n I am trying this out soon er the better. Love the design of the magazine cover.
Seema Doraiswamy Sriram
Your recipe and the equally scintillating image captured have done total justice to the theme,Swathi. Matar ka nimona is such a comforting recipe and perfect for the loads of peas I left back in India this season.
Sasmita Sahoo Samanta
Matar Ka Nimona is a lovely dish to try particularly in winter. You have so perfectly desgined the magazine cover dear swaty 🙂
Batter Up With Sujata
Wow Swaty magazine cover looks so beautiful. Nimona is my most favourite matar dish And you made it so perfectly. I can feel for the flavour and taste. Lovely share.
Swati
Thanks Sujataji!!
Lata Lala
The best way to use winter bounty green peas. I have always been fascinated with matar ka nimona but haven't tried it yet.
Trying it soon. Lovely share.
Swati
Thanks Lata!! Do try it!!
amrita
What a coincidence I prepared this last week, will update on the blog soon...looks really good
jayashreetrao
I remember I had made this long time back, now I am tempted to make this again. Looks delicious and good for a mag cover.
Pavani
Matar ki Nimon looks absolutely delicious and beautiful magazine cover.Bookmarked it.
poonampagar
Absolutely love the magazine cover you have designed Swaty ! The matar nimon sounds flavorful..u would definitely love to try out this winter speciality. Thanks for the share.
Swati
Thanks Poonam.. do try and let me know..
PepperOnPizza
This looks gorgeous, the images and the texture of the dish! Matar ka nimona is a favourite in my house, and I learnt to make it from my husband who was also from Eastern UP. We puree the matar to a coarse paste, and then cook it in a rich gravy of lots of onions, fried red, tomatoes and garam masala, properly bhunaoed so that the raw smell of the masala goes away. Lovely share! Sujata Shukla
Swati
Thanks Sujataji!! Yes many people pureee peas and then add to masala.. we like to have coarsely grinded peas curry with rice.
Jhuls
This dish sounds so tasty! Thanks for sharing at Fiesta Friday party! x
Swati
Thanks Jhuls,you should try this Indian curry sometime!!
ParsiCuisine.com
Nice design and delicious recipe. Thanks for sharing at fiesta friday
Swati
Thanks Rita for always appreciating my work!!
mayurisjikoni
Love the magazine cover design Swaty. I've yet to make matar ka nimona, which is a winter speciality. Looks so delicious.
Swati
Thanks Mayuriji, do make these and especially if you get fresh peas at your place.
mayurisjikoni
I will try it Swati as we get fresh peas most year round.
The Girl Next Door
Love the way you have designed this magazine cover! ?? The Matar Ka Nimona looks absolutely delicious. I have wanted to try this dish out since long - you tempt me to do so, immediately! 🙂
Swati
Thanks Priya!! You should definitely give it a try!!
Vidya Narayan
Loved the recipe Swaty and yes, Matar Ka Nimona is a healthy way to consume fresh peas for winters. A side of parathas or garam rotis, this meal would be absolute comfort.
Swati
Thanks Vidya!! We love to have it with steamed rice too!!