Matar ka nimona is a very popular recipe prepared in Uttar Pradesh mostly during the winter season when the fresh peas are harvested. This is a very tasty gravy-like dish prepared with green peas, onion, tomatoes, and some regular spices. This dish does not require complex ingredients so, you can make it very easily in your house using regular household ingredients.
Ingredients for making matar ka nimona:
Onion chopped – 1 medium
Ginger grated – ½ inches
Garlic chopped – 4-5 cloves
Green chilies – 2
Green peas – 150 gm
Mustard oil – 2 tbsp
Potato chopped – 1 medium (optional)
Tej patta – 1
Cloves – 3
Cumin seeds – ½ tsp
Tomato finely chopped – 1 medium
Asafoetida – 1 pinch
Turmeric powder – ¼ tsp
Kashmiri red chili powder – ½ tsp
Coriander leaves – 3 tbsp
Water – 2 cups or as required
Garam masala – ¼ tsp
Firstly, we will take a grinder and put onions, ginger, garlic, and green chilies and grind to a semi-fine paste without using water. Keep this mixture aside.
Then, in the same grinder add green pea 1 cup and grind this also to a coarse paste and put aside.
Now, we will heat mustard oil in a pan, add chopped potatoes and sauté till potatoes turn golden. Put them on a kitchen paper towel.
After that, in the same pan, add tej patta, cloves, and cumin seeds and let the spices crackle and splutter.
Then, add your prepared onion paste and sauté it until the oil starts releasing from it.
Add tomatoes to it and mix well.
When the tomatoes soften, then add turmeric, Kashmiri red chili powder, coriander powder, and asafoetida and mix the spices very well.
After this, add ground fresh peas, sauté for 2 minutes and add chopped coriander leaves in it and mix again.
Then, add 1.5-2 cups of water or according to your required consistency and salt and mix well.
Now, cover the pan with a lid and cook for 10-12 minutes until the green peas are cooked.
As the oil starts floating on top, the matar will be cooked.
Then, add fried potatoes and garam masala powder and mix very well for a minute.
Finally, add chopped coriander leaves and serve with chapatti or rice.
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