Easy Matar ka Nimona Recipe

When it comes to traditional Indian recipes, the Matar ka Nimona holds a special place. This beloved dish is a celebration of fresh green peas, cooked to perfection in a flavorful curry. Originating from the heart of North India, Matar ka Nimona is not just a dish but a journey through the rich culinary heritage of the region. Here we will take you on a culinary adventure, sharing step-by-step instructions and insider tips for the Matar ka Nimona recipe.

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The beauty of Matar ka Nimona lies in its ability to transport you to the heart of North Indian kitchens. As the spices blend harmoniously with the sweetness of green peas, each bite is a symphony of flavors.

You might check our other winter recipes like Gajar ka Halwa with Khoya, Gond ke Laddu, Matar Paneer, Khajur Pak, Amla Murabba, Amla Candy, Gujarati Undhiyu, etc.

About Nimona Recipe :

This Matar ka Nimona Recipe, which resembles gravy, is made from fresh green peas, potatoes, tomatoes, and a few spices. They taste moderately sweet, are low in fat, and are simple to prepare. They are also highly healthy. Green peas are also anti-inflammatory and anti-oxidant.

This Matar ka Nimona is vegetarian, gluten-free, and it is simple to convert it to vegan. The recipe can easily be doubled or tripled depending on your needs.

So let us share with you our delicious and easy Matar ka Nimona recipe.

INGREDIENTS :

• 1 serving spoon of Mustard oil
• 2-3 Dal Vadi
• 4-5 small size Potato
• 1 bowl/300-350 grams Green Peas
• 1 Bay leaf
• 1 Whole Red Chili
• 1/2 tsp Cumin seeds
• 1/4 tsp Asafoetida/Hing
• 1/2 tsp Turmeric powder
• 2 chopped Tomatoes
• 1/2 tsp Coriander powder
• 1/2 tsp Red chili powder
• 1/2 tsp Garam Masala
• Salt to taste
• Water as required

For paste

• Green coriander
• Green garlic
• 2-3 Green chili
• 1 piece Ginger

How to make matar ka nimona?

Firstly, put 1 serving spoon of mustard oil in the pan and heat it. Fry the Dal Vadi in it and take it out.

After that, you have to cut 4-5 small-sized potatoes into small pieces. Then put the chopped potatoes in hot oil and fry them.

When the Potatoes get fried and soft then take out the Potatoes.

In a grinder or mixer jar, take 1 bowl/300-350 grams of fresh Green Peas and grind them coarsely.

Then roast the ground Peas and make them dry properly and take them out.

Now we make a green paste of Ginger, Garlic, Green Chilies, and Coriander Leaves.

For this, take the green coriander, some green garlic, 2 to 3 green chili, and 1 piece of ginger in a mixer jar and grind properly. Keep it aside.

Add 1 whole red chili, 1 bay leaf, and 1/2 tsp cumin seeds to the same pan. Spices should sputter and crackle. Use mustard oil for better taste.

After that, add the 1/4 tsp Asafoetida/Hing and 1/2 tsp Turmeric powder and mix well.

Then you have to put the green paste and some raw peas in the pan. Stir thoroughly before starting to saute.

Put the fried Dal Vadis by crushing it, 2 chopped tomatoes and mix it well. Let them be cooked by covering them. Tomatoes should be cooked until they are mushy.

After the Tomatoes are cooked, add the fried potatoes, 1/2 tsp coriander powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and salt as per taste. Mix them properly.

The roasted ground peas should now be added. Then stir them again.

Add a cup or two of water. You can adjust the amount of water as needed. Mix thoroughly.

Put a lid on the pan and cook it until the green peas are cooked. On a low to medium flame, this takes around 5-7 minutes.

Chopped coriander leaves should be added last. Be sure to thoroughly combine.

Matar ka Nimona is ready. It should be served with chapatis, pooris, paratha, or rice.

Tips to make perfect Matar ka Nimona

• For a truly authentic flavor, use mustard oil. Ghee comes in second place. If neither of these is available, choose any other oil.

• Make sure to maintain a coarse texture when creating the green pea paste. Avoid making a smooth paste out of it. In this recipe for vegan peas, the coarse texture works wonderfully.

• Although you could add onion to the masala.

• Depending on your desire, make the curry thick or runny.

RECIPE CARD

Easy Matar ka Nimona Recipe

Course: Main meal, CurryCuisine: North IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

This Matar ka Nimona Recipe, which resembles gravy, is made from fresh green peas, potatoes, tomatoes, and a few spices. They taste moderately sweet, are low in fat, and are simple to prepare. They are also highly healthy. Green peas are also anti-inflammatory and anti-oxidant.

Ingredients :

• 1 serving spoon of Mustard oil

• 2-3 Dal Vadi

• 4-5 small size Potato

• 1 bowl/300-350 grams Green Peas

• 1 Bay leaf

• 1 Whole Red Chili

• 1/2 tsp Cumin seeds

• 1/4 tsp Asafoetida/Hing

• 1/2 tsp Turmeric powder

• 2 chopped Tomatoes

• 1/2 tsp Coriander powder

• 1/2 tsp Red chili powder

• 1/2 tsp Garam Masala

• Salt to taste

• Water as required

• For Paste

• Green coriander

• Green garlic

• 2-3 Green chili

• 1 piece Ginger

Directions

• Firstly, put 1 serving spoon of mustard oil in the pan and heat it. Fry the Dal Vadi in it and take it out.
• After that, you have to cut 4-5 small size potatoes into small pieces. Then put chopped potatoes in hot oil and fry them. When the Potatoes get fried and soft then take out the potatoes.
• In a grinder or mixer jar, take 1 bowl/300-350 grams of fresh green Peas and grind them coarsely. Then roast the ground peas and make them dry properly and take them out.
• Now we make a green paste of ginger, garlic, green chilies, and coriander Leaves.
• For this, take green coriander, some green garlic, 2 to 3 green chili, and 1 piece of ginger in a mixer jar and grind properly. Keep it aside.
• Add 1 whole red chili, 1 bay leaf, and 1/2 tsp cumin seeds to the same pan. Spices should sputter and crackle. Use mustard oil for better taste.
• After that, add the 1/4 tsp Asafoetida/Hing and 1/2 tsp turmeric powder and mix well.
• Then you have to put the green paste and some raw peas in the pan. Stir thoroughly before starting to saute.
• Put the fried Dal Vadis by crushing it, 2 chopped tomatoes and mix it well. Let them be cooked by covering them. Tomatoes should be cooked until they are mushy.
• After the tomatoes are cooked, add the fried potatoes, 1/2 tsp coriander powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, and salt as per taste. Mix them properly.
• The freshly ground peas should now be added. then stir it again.
• Add a cup or two of water. You can adjust the amount of water as needed. Mix thoroughly.
• Put a lid on the pan and cook it until the green peas are cooked. On a low to medium flame, this takes around 5-7 minutes.
• Chopped coriander leaves should be added last. Be sure to thoroughly combine.
• Matar ka Nimona is ready. Matar ka Nimona should be served with chapatis, pooris, paratha, or rice.

Notes

• For a truly authentic flavor, use mustard oil. Ghee comes in second place. If neither of these is available, choose any other oil.
• Make sure to maintain a coarse texture when creating the green pea paste. Avoid making a smooth paste out of it. In this recipe for vegan peas, the coarse texture works wonderfully.
• Although you could add onion to the masala.
• Depending on your desire, make the curry thick or runny.

If you like our Matar ka Nimona recipe, then comment below and drop your thoughts.