Matar ka Nimona

5 from 2 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 157kcal

Author: Farrukh Aziz

Ingredients

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

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

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

Nutrition