Matar Ka Nimona

Matar ka Nimona, a UP style Indian curry made with fresh green peas, potatoes and very minimal spices. Tasty soupy curry, this is perfect to pair with rice or chapati/paratha. It takes just 30 minutes to cook it.

4.50 from 6 votes

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Course: Side Dish

Cuisine: indian cuisine

Keyword: Nimona, peas, peas curry

Prep Time: 5

Cook Time: 25

Servings:

Calories: 162kcal

Author: Rekha Kakkar

Cost: $5

Equipment

Non-Stick Pan (US)

Ingredients

2 cups green peas shelled
¼ cup green peas shelled and boiled
2 Tomatoes sliced
2 green chilis
1- inch ginger piece
3-4 dal wadi/badi
1 teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon garam masala powder
Salt to taste
3 tablespoon coriander leaves with stems chopped
3 tablespoon mustard Oil
2 medium potatoes

Instructions

In a grinder, make a paste of 3tbsp coriander leaves, 1 inch ginger piece and 2 green chillies. Keep this paste aside.
Grind 2 cups of shelled peas coarsely. You do not want a paste here, the curry has some bite.
After that in a pan heat 1tbsp of mustard oil till smoking point. Slow down the heat roast ground peas in hot oil for few minutes while continuously stirring it.
After roasting peas keep them aside.
Now in another pan, add 2 tablespoon oil and fry dal badi if you are using. Fry and take them out.
Next in hot oil add 1tsp cumin seeds, a pinch of asafoetida (hing) and 3 whole red chillies. Allow the cumin to crackle
Add green coriander paste and fry for 2-3 minutes, then add 2 sliced tomatoes.
Cook tomatoes till these are mushy and then add ¼ teaspoon turmeric powder. Add roasted peas, mix them well with tomato masala and add about 2 cups of water. Mix it
Now, add 2 boiled potatoes sliced, fried badi, ¼ cup boiled peas, salt to taste, garam masala cook for few minutes on slow heat.
Matar ka nimona is ready enjoy it hot as thick soup or serve this hearty peas curry with rice, paratha or Naan.

Video

Notes

For the best taste use the fresh peas to make Nimona. But you can make it with frozen peas as well with the same recipe.
Use Mustard oil for the authentic taste. The second best option is ghee. If you do not have both of these then go for any oil of your choice.
If you can get coriander seeds for making the green paste, that lends a great flavour. Otherwise use part near coriander roots for maximum flavour.
To make it even better if you can get Dal badi (dried lentil dumplings) it adds more flavour. But in case you don’t get them, no worries! The curry will still taste great.

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