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Matar Ka Nimona

Matar Ka Nimona

Swati
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.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Indian Cusinie, North Indian Cuisine, Uttar Pradesh

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. 
  • 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.
Amchur- Many people skip tomatoes and add amchur. But I like to add both. I love the slight tangy flavour that comes with adding amchur. You may use both or either of the one. 
Keyword Nimona recipe, Peas
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