Matar ka Nimona | UP style Green peas curry – a winter delight

January 21, 2022

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Matar ka Nimona – a winter delight from the state of Uttar Pradesh.

Matar ka Nimona is a UP style green peas curry, commonly made in winters when fresh green peas are available in plenty. This recipe has green peas and potatoes which is a wonderful combination.

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About Matar ka Nimona

Matar ka Nimona is a thick curry made with green peas paste, potatoes, tomatoes and spices. This delicious curry pairs well with almost everything be it rice, roti, puris or parathas.

Matar ka Nimona is generally cooked in mustard oil, but you can use any oil of your choice. Though frozen peas can be used to make nimona, they can never match up to the taste of fresh green peas. This is a must try green peas recipe and is very different from the regular aloo matar sabzi.

List of ingredients to make Matar ka Nimona

Veggies : Fresh green peas, potato and tomatoes

Herbs and spices : coriander leaves, green chillies, garlic, ginger, cumin seeds, turmeric powder, garam masala

Other ingredients : Oil and salt

Step-wise recipe with instructions

Wash the green peas and keep around 1/3 cup of green peas aside for later use.

Blend the remaining green peas to a coarse paste and keep aside.

Blend coriander leaves, green chillies, garlic and ginger to a smooth paste and keep aside.

Peel and cut the potato into thick wedges.

Cut the tomatoes into long slices.

Heat 3 tbsp oil in a pan. Add potato wedges and fry them. When the potatoes are well fried, take them out and keep aside.

Now, add the coarsely ground green peas paste. Saute on low flame till they are well cooked and dry. Keep aside.

Now add 1 tbsp oil in the same pan. Add cumin seeds. When the seeds start crackling, add the green masala paste. Saute on low flame for few minutes. Add tomato slices. Cook the tomatoes till they turn mushy.

Now add 1/3 cup raw green peas which was kept aside. Add around ¼ cup water. Cover the pan and cook till the peas turn soft.

Now, add cooked green peas paste and around 1 cup of water. Mix well.

Add turmeric powder, salt and garam masala. Add fried potatoes. Add water as required to adjust the consistency.

Cover and cook for few minutes. Serve hot with roti, puri, paratha or rice.

Note:

The consistency of the curry can be adjusted as per our choice. If serving with rice, the consistency can be thin. I have served matar ka nimona with rotis and so have kept the consistency thick.
Dal vadis (moong dal or udad dal vadis) can also be added to this gravy. If adding vadis, fry them and add to the gravy.

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