Matar ka nimona recipe
Matar ka nimona recipe with step by step photos – easy to prepare delicious UP style matar ka nimona recipe. A vegan 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 that 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.
It 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:
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.
How to make matar ka nimona
1. In a grinder or blender jar, take the following ingredients:
- ½ cup chopped onions
- ½ teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 green chilies (chopped)
2. Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep it 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 of mustard oil in a pan and heat till it begins to smoke. Use a well seasoned pan or kadai.
6. Lower the heat and add ¾ cup of chopped potato cubes.
7. Begin to saute the potatoes on a low to medium heat. Stir at intervals.
8. Saute till the potatoes are golden. Remove them on kitchen paper towels. Keep aside.
9. In the same pan, add 1 tej patta (Indian bay leaf), 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 of finely chopped tomatoes.
14. Mix well and begin to saute the tomatoes.
15. Saute till the tomatoes soften and become mushy.
16. Then add the following ground spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon coriander powder
- a pinch of asafoetida (hing)
17. Stir and 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 of chopped coriander leaves. Stir and mix again.
22. Add 1.5 to 2 cups water. You can add less or more water as required.
23. Season with salt as required.
24. Stir and 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 heat.
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 it with rice, you can add slightly more water.
27. Once the gravy is done, you will see oil floating on top and the peas 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 of chopped coriander leaves.
31. Stir and mix well.
32. Serve matar ka nimona hot or warm with rotis, pooris or steamed rice or plain paratha. You can garnish with some coriander leaves while serving. Some lemon wedges can also be served with matar ka nimona.
Few more curry recipes for you!
Step by Step Photo Guide Above
Ingredients
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
- 2 green chilies – chopped
- 1 cup green peas – 150 grams
other ingredients
- 2 tablespoons mustard oil
- 1 medium potato or 100 grams or ¾ cup chopped potato cubes
- 1 tej patta (indian bay leaf)
- 3 cloves
- ½ teaspoon cumin seeds
- 1 medium tomato finely chopped or 5 grams or ⅓ cup finely chopped tomatoes
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri Chilli 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
- 2 tablespoons chopped coriander leaves
Instructions
preparing onion paste
- In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and 2 green chilies (chopped).
- Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep aside.
- 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
- 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.
- 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
- In the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
- Now add the ground onion paste. Mix well and begin to saute stirring often.
- Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
- Now add ⅓ cup finely chopped tomatoes. Mix well and begin to saute the tomatoes.
- Saute till the tomatoes soften and become mushy.
- Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
- Mix the spice powders very well with the onion-tomato mixture.
- Now add the coarsely ground fresh peas.
- Mix the peas with the rest of the onion-tomato masala. Stirring often saute for 2 minutes.
- Then add 3 tablespoons chopped coriander leaves. Mix again.
- Add 1.5 to 2 cups water. You can add less or more water as required.
- Season with salt. Mix very well.
- 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.
- 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.
- Once the gravy is done, you will see oil floating on top and the matar will be cooked.
- Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Mix very well and cook for a minute.
- Lastly add 2 tablespoons chopped coriander leaves. Mix well.
- Serve matar nimona hot with rotis, pooris or steamed rice.
- While serving you can garnish with some coriander leaves. Some lemon wedges can also be served with matar ka nimona.
Nutrition
This Matar ka Nimona recipe post from the archives first published in March 2017 has been republished and updated on November 2022.
My first time hearing about this recipe, and tried it. Came out super. Thank you for sharing!
Welcome and thanks for letting me know. Thanks for the rating too on the recipe.
Loved this and it came out very well. easy to make as a chapati side dish
It was a great recipe….tasted very good…thanks
welcome sneha
This turned out to be an awesome recipe at home. Thanks a bunch for the recipe.
thanks and welcome madhuri. glad to know.
Feels nice to comment after a long time. But what is nimona?
after a long time harsimrat. hope you are doing good.
nimona is the name of the dish ????
Superb recipe! I just love to eat all Matar recipes with add spicy masala. Thanks for sharing such spicy recipe 🙂
Welcome Megha. Good to know that you liked the recipe.
Thanks for the awesome recipe’s….I literally wait for your post each day….please post some jackfruit recipes… thank you….take care..
Welcome Ankita. I will try to add some more jackfruit recipes.