Matar Ka Nimona - UP Style Spicy Mashed Green Peas Curry

Matar ka Nimona is a traditional matar recipe from Uttar Pradesh made extensively during winters when tender fresh peas are in abundance. A spicy curry of green peas mashed and simmered with tomatoes, dal wadis and spices. Here is how to make best matar nimona recipe step by step.

Matar Ka Nimona is one of the most popular winter dish from North India, especially UP. This fresh peas curry resembles dal, hence referred to as Hare Matar ki Dal in some parts of the region.

The preparation of this traditional UP style matar ka nimona recipe is not at all restricted to winters only. This can be made any season using frozen green peas as well.

We in winters, significantly, shell and freeze the fresh peas for the later use throughout the year. I learnt this from my mother, and every year I deep freeze them in ziplock, without fail.

Matar ka Nimona is best enjoyed with phulkas or parathas, but personally, I relish this spicy deliciousness with hot steamed rice

Let's see below, how to make this delicious curry which is my mom's recipe..

Tips to make Best Matar Ka Nimona Recipe

1. For the best taste, always use fresh and tender green peas to make this recipe
2. Dal badi are absolutely optional, but I would highly recommend if you get your hands on it, then do add. Badis enhances the flavour aroma and taste of the matar nimona
3. Addition of tomatoes lends lovely flavour to curry and it would be good if tomatoes used for this curry are sour. Some people do not add tomatoes to the curry, but we do add as we like the taste of it.
4. Some people add potatoes and some people don't. If you wish to, you can add fried potato cubes to the gravy.

How to make matar ka nimona - Step by Step

In a pan or kadhai, heat 2 teaspoons of oil. Add peas ( matar) and saute on high for 2 minutes

Cover and cook until they are soft and can be mashed

Take it off the heat and mash it coarsely with the masher

In another kadhai or pan, heat 2 tablespoons of oil. Add wadis and fry until fragrant and light golden, take them out and reserve

In the same oil, add cumin and allow it to crackle.

Add onions and fry until soft and pink

Then, add ginger garlic paste, green chilli paste and saute for a minute or until raw smell goes off

Add tomatoes, turmeric, and freshly cracked pepper, wadis. Saute for 3-4 until tomatoes are soft and spices are cooked well

Now, add coarsely mashed peas, wadis and salt, mix well

Add water according to the consistency required. Bring it to boil and simmer for another 5-6 minutes.

Finally, add garam masala powder and chopped coriander leaves and mix, cook for another  minute

Dish out and serve them hot with phulkas/parathas or rice.

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Matar ka Nimona

Matar ka Nimona is a traditional matar recipe from Uttar Pradesh made extensively during winters when tender fresh peas are in abundance. A spicy curry of green peas mashed and simmered with tomatoes, dal wadis and spices.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 157kcal

Author Farrukh Aziz

Ingredients

 

1x2x3x

• ▢ 2 cups green peas (shelled)
• ▢ 2 small onions (finely chopped)
• ▢ 250 g Tomatoes (finely chopped)
• ▢ 2 tsp green chili paste
• ▢ 1 tsp ginger paste
• ▢ 1 tsp garlic paste
• ▢ 3-4 Moong dal or Urad dal wadi
• ▢ 1 tsp cumin seeds
• ▢ ½ tsp turmeric powder
• ▢ ¾ teaspoon garam masala powder
• ▢ ½ tsp freshly cracked black pepper
• ▢ 2-3 tbsp coriander leaves (chopped)
• ▢ Salt to taste
• ▢ 2 tsp Oil
• ▢ 2 tbsp Oil

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Instructions

• In a pan or kadhai, heat 2 teaspoons of oil. Add peas ( matar) and saute on high for 2 minutes
• Cover and cook until they are soft and can be mashed
• Take it off the heat and mash it coarsely with the masher
• In another kadhai or pan, heat 2 tablespoons of oil. Add wadis and fry until fragrant and light golden, take them out and reserve
• In the same oil, add cumin and allow it to crackle.
• Add onions and fry until soft and pink
• Then, add ginger garlic paste, green chilli paste and saute for a minute or until raw smell goes off
• Add tomatoes, turmeric, and freshly cracked pepper, wadis. Saute for 3-4 until tomatoes are soft and spices are cooked well
• Now, add coarsely mashed peas, wadis and salt, mix well
• Add water according to the consistency required
• Bring it to boil and simmer for 5-6 minutes.
• Finally, add garam masala, chopped coriander leaves and mix, cook for another minute
• Dish out and garnish with chopped green coriander. Serve them hot with phulkas/parathas or rice.

Notes

1. You may also add fried potato cubes to this matar nimona curry
2. Adjust the spiciness as per your liking.
3. You can also use finely chopped green chillies instead of paste Add water as per the gravy consistency you like.
4. For variation, you can also add soya chunks to the gravy.

Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Sodium: 8mg | Potassium: 334mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1090IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1.7mg

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