matar ka nimona recipe
Print Recipe
5 from 3 votes

matar ka nimona recipe

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course
Cuisine: north indian, uttar pradesh
Servings: 4
Author: Dassana Amit


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


preparing onion paste for matar ka nimona:

  • 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 gravy:

  • 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 matar ka nimona with some coriander leaves. some lemon wedges can also be served with matar ka nimona.