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matar ka nimona recipe, how to make matar ka nimona recipe | matar recipes

matar ka nimona recipe with step by step photos – easy to prepare delicious UP style matar ka nimona recipe. this is a gravy like dish prepared with fresh green peas, onions, tomatoes and spices. i have also added potatoes but they are optional.

matar ka nimona is a popular recipe which is prepared in most households in uttar pradesh. every year during winters i prepare various recipes with matar and this matar ka nimona is one of them. yes now we are in hot summers and i am sharing this recipe which has been in the drafts for too long.

matar ka nimona is usually prepared in winters as that time fresh peas are harvested. matar ka nimona tastes best with fresh green peas. though you can use frozen green peas if you cannot get fresh green peas. some more delicious matar recipes that you can make are matar paratha, matar paneer, aloo matar, chura matar, matar masala, matar kheer and methi matar malai recipe.

recipe is very easy and uses the regular indian spices and herbs. this matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice or pooris.

if you want to check more recipes from uttar pradesh cuisine then have a look at dal kachori, gujiya, jalebi, veg tahiri, dum aloo and mathura ke dubki wale aloo recipe.

matar ka nimona recipe card below:

5 from 2 votes
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matar ka nimona recipe
prep time
10 mins
cook time
20 mins
total time
30 mins
 

matar ka nimona recipe - easy to prepare UP style matar ka nimona recipe. its a popular recipe which is prepared in most households in uttar pradesh.

course: main (मेन)
cuisine: north indian, uttar pradesh
servings: 4
author: dassana amit
ingredients (1 cup = 250 ml)
to be ground:
  • 1 medium onion, chopped, 75 grams or ½ cup chopped onions
  • ½ teaspoon chopped ginger, OR ½ inch ginger, chopped
  • 1 teaspoon chopped garlic (lahsun)
  • 2 green chilies, chopped
  • 1 cup fresh green peas, 150 grams
other ingredients for matar ka nimona:
  • 2 tablespoons mustard oil
  • 1 medium potato, OR 100 grams OR ¾ cup chopped potato cubes
  • 1 tej patta (indian bay leaf)
  • 3 cloves (lavang)
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium tomato, finely chopped OR 5 grams OR ⅓ cup finely chopped tomatoes
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon kashmiri red chili powder
  • ½ teaspoon coriander powder
  • 3 tablespoons chopped coriander leaves
  • 1.5 to 2 cups water OR add as required
  • ¼ to ½ teaspoon garam masala powder
  • 2 tablespoons chopped coriander leaves
how to make recipe
preparing onion paste for matar ka nimona:
  1. in a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and 2 green chilies (chopped).

  2. blend to a semi fine or smooth paste without adding any water. remove the onion paste and keep aside.

  3. in the same grinder jar, add 1 cup matar (green peas). grind to a coarse paste. do not add any water while grinding. keep aside.

sautéing potatoes:
  1. take 2 tablespoons mustard oil in a pan and heat till it begins to smoke. lower the flame and add ¾ cup chopped potato cubes.

  2. begin to saute the potatoes on a low to medium flame. saute till the potatoes are golden. remove on kitchen paper towels. keep aside.

making matar ka nimona gravy:
  1. in the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. let the spices crackle and splutter.

  2. now add the ground onion paste. mix well and begin to saute stirring often.

  3. saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.

  4. now add ⅓ cup finely chopped tomatoes. mix well and begin to saute the tomatoes.

  5. saute till the tomatoes soften and become mushy.

  6. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).

  7. mix the spice powders very well with the onion-tomato mixture.

  8. now add the coarsely ground fresh peas.

  9. mix the peas with the rest of the onion-tomato masala. stirring often saute for 2 minutes.

  10. then add 3 tablespoons chopped coriander leaves. mix again.

  11. add 1.5 to 2 cups water. you can add less or more water as required.

  12. season with salt. mix very well.

  13. cover the pan with a lid and simmer till the green peas are cooked. this takes about 10 to 11 minutes on a low to medium flame.

  14. in between do check and stir. if the water looks less, you can add some more water. 

  15. if planning to serve matar ka nimona with chapatis, you can add less water. if planning to serve with rice, you can add slightly more water.

  16. once the gravy is done, you will see oil floating on top and the matar will be cooked.

  17. now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. mix very well and cook for a minute.

  18. lastly add 2 tablespoons chopped coriander leaves. mix well.

  19. serve matar nimona hot with rotis, pooris or steamed rice. 

  20. while serving you can garnish matar ka nimona with some coriander leaves. some lemon wedges can also be served with matar ka nimona. 


how to make matar ka nimona recipe:

1. in a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and 2 green chilies (chopped).

2. blend to a semi fine or smooth paste without adding any water. remove the onion paste and keep aside.

3. in the same grinder jar, add 1 cup matar (green peas).

4. grind to a coarse paste. do not add any water while grinding. keep aside.

5. take 2 tablespoons mustard oil in a pan and heat till it begins to smoke.

6. lower the flame and add ¾ cup chopped potato cubes.

7. begin to saute the potatoes on a low to medium flame.

8. saute till the potatoes are golden. remove on kitchen paper towels. keep aside.

9. in the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. let the spices crackle and splutter.

10. now add the ground onion paste.

11. mix well and begin to saute stirring often.

12. saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.

13. now add ⅓ cup finely chopped tomatoes.

14. mix well and begin to saute the tomatoes.

15. saute till the tomatoes soften and become mushy.

16. then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).

17. mix the spice powders very well with the onion-tomato mixture.

18. now add the coarsely ground fresh peas.

19. mix the green peas with the rest of the onion-tomato masala.

20. stirring often saute for 2 minutes.

21. then add 3 tablespoons chopped coriander leaves. mix again.

22. add 1.5 to 2 cups water. you can add less or more water as required.

23. season with salt.

24. mix very well.

25. cover the pan with a lid and simmer till the green peas are cooked. this takes about 10 to 11 minutes on a low to medium flame.

26. in between do check and stir. if the water looks less, you can add some more water. if planning to serve matar ka nimona with chapatis, you can add less water. if planning to serve with rice, you can add slightly more water.

27. once the gravy is done, you will see oil floating on top and the matar will be cooked.

28. now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.

29. mix very well and cook for a minute.

30. lastly add 2 tablespoons chopped coriander leaves.

31. mix well.

32. serve matar ka nimona hot with rotis, pooris or steamed rice. you can garnish with some coriander leaves while serving. some lemon wedges can also be served with matar ka nimona.




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This post was last modified on November 13, 2017, 1:53 pm

    Categories Indian CurriesIndian Vegetable RecipesKids RecipesMain CourseNorth Indian RecipesPopular Indian RecipesVegan Recipes