Matar Ka Nimona
Matar Ka Nimona a popular soupy, spicy curry North India(Uttar Pradesh) made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.
Ingredients
- 2 Cups Fresh Peas or use frozen
- 1 Potato small
- 1 Onion(medium sized)
- 2-3 Tomato(medium) pureed
- 2-3 Cloves Garlic
- 1" piece Ginger
- 1 Green Chilli optional
- 1 Bay Leaf/Tej Patta
- 3-4 Cloves/Laung
- 3-4 Peppercorns/Kali Mirch
- 1 Dry Red Chilli
- 1 Tsp Garam Masala
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Desi Ghee optional
- 1 Tsp Coriander Powder
- 1/2 Tsp Cumin Powder
- 1 Tsp Cumin Seeds/Jeera
- 2 Tbsp Mustard/Sarson Oil or Olive Oil or use any flavourless oil
- Salt to taste
- Asafoetida/Hing optional
Instructions
- Boil peas till these are soft. Coarsely grind the peas. Peel and cube potato. Finely chop onion and puree tomatoes. Coarsely grind green chilli, ginger and garlic in a mortar pestle.
- In a pan heat oil, add cubed potato and fry till it soft. Take out the potatoes and keep aside.
- Take out the peas , add 1 tsp of oil to the pan, add hing when the oil is hot, add bay leaf, cloves and peppercorns, add cumin seeds, when the seeds splutter,. Add ginger-garlic and green chilli paste and saute till the raw smell of garlic goes away.
- Add onions and fry till translucent. Add tomato puree and cook for 3-4 mins.
- Add the spices(coriander powder, red chilli powder, cumin powder). 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.
- 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.
Notes
- You can grind the onions, ginger-garlic and green chillies .
- For gluten-free option, avoid adding hing.
- Vegans can skip Desi Ghee.