Matar ka nimona (green peas curry) in U.P. style

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.

You can also try: Baigan ka bharta with green peas: a winter special, Sarson ka saag recipe in the best way

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

Method:

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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