Matar ka Nimona | UP style Green peas curry
a winter delight from the state of Uttar Pradesh.
Servings 4
Ingredients
- 2 cups of shelled fresh green peas
- 1 large potato
- 2 medium sized tomatoes
- 4 tbsp oil
- 1 cup fresh coriander leaves
- 3 green chillies
- 7 to 8 cloves of garlic
- 1 ½ inches of ginger
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp garam masala
- salt as per taste
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.
Notes
- 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.