This fresh peas curry is best made with tender winter peas that are sweetest so make it while these are in season.
I simply love green peas, and while we enjoy them in all seasons still I think we all agree that winter peas are tastiest. We simply can’t have enough of the peas dishes. In Hindi, peas are known as matar. So most of the pea dishes name start with matar. Matar paneer, Aloo Matar, Makhana Matar, Matar ka Paratha all these traditional North Indian curries taste good in all seasons but even better during winters. But one dish that stands apart is Matar ka nimona. For me, that is actually a winter dish. Now that we are talking about winter dishes, another favorite of mine is gatte ki sabji, Matar mushroom, and another dish made with peas Paneer veggie Bhhurji Somehow I can not see myself enjoying Nimona in summers. But in winters this fresh pea curry tastes best! Almost like heavenly bites on your plate.
What Is Matar ka Nimona
Nimona actually is soupy, spicy curry with robust flavours but at the same time, you need very few spices to prepare.
You can make Nimona with peas but you can also make it with fresh green chickpeas. The method is similar but the taste is different. So that is another delicious variation to try. In this post, I am sharing with you how this dish is prepared in Uttar Pradesh. Of course with my own substitutions, twists and personalisations.
Ingredients You Need
Coriander leaves (with stems) Ginger Green chillies Fresh Green Peas -400gm Potatoes Mustard Oil Cumin Seeds Asafoetida Garam masala whole red chillies Bay leaf Urad dal badi (optional)
How to Make This Matar Ka Nimona - Step by Step
For making Nimona first of all, make a green paste by grinding together coriander leaves, ginger and green chillies. If you are adding garlic you can add that too. [Photo 1]
Grind shelled peas coarsely. You do not want a paste here, the curry has some bite. So, I just pulse them twice in a blender jar of mixer grinder and that’s how peas look after that. [Photo 2] After that in a pan heat mustard oil add roast ground peas in hot oil for few minutes while stirring it in between. [Photo 3,4] After roasting keep them aside.
Now in another pan, add 2 tablespoon oil and fry dal badi if you are using. As I said you can totally skip if you do not have them. Fry and take them out. [Photo 1] Next in hot oil add cumin seeds, asafoetida (hing) and whole red chillies. Allow cumin to crackle [Photo 2,3] Add green coriander paste and fry for 2-3 minutes, then add sliced tomatoes. [Photo 4,5,6]
Cook tomatoes till these are mushy and then add turmeric powder. [Photo 1] Add roasted peas, mix them well with tomato masala and add about 2 cups of water. Mix it [Photo 2,3] Now, add boiled potatoes, fried badi, some boiled peas, salt to taste, garam masala cook for few minutes on slow heat. [Photo 4,5,6] Matar ka nimona is ready enjoy it hot as thick soup or serve this hearty peas curry with rice, paratha or Naan. In case you want to watch each step in detail. I suggest you to watch video below to see the process of exactly how I made this peas curry.
Step by Step Video
Tips and Recipe Notes
My Twist
Traditionally potatoes are fried for this dish, but to make it healthier I did a substitution. Instead of adding deep fried potatoes I made it with boiled potatoes and trust me the taste was even better. Personally, I do not prefer the taste of too much oil in my curries. And another thing that it did was it made the taste of peas even more prominent. In an authentic UP style curry, garlic or green garlic is used. But I do not like to use it so I skipped. If you love garlic you must use it.
More Green Peas Recipe You May Like to Try
Matar Paneer ( No onion no Garlic) Indian Green Peas Koshimbir Greek Peas and Potato - Arakas Matar paneer Aloo (Green peas Potato and Paneer curry) Matar Paneer Cutlets Aloo Gajar Matar ki sabji (Punjabi style)
📖 Recipe
