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How To Make Matar Ka Nimona

January 9, 2014 by anjanaskc 12 Comments

Matar Ka Nimona- Mild and flavourful curry made with crushed fresh peas cauliflower and potatoes

Matar Ka Nimona- when there are fresh peas easily available in the market then this Matar ka Nimona is often made as a side dish to serve with steamed rice and chapati.

Nimona can also be made with fresh hara chana which is again a winter specialty.The flavour and taste of nimona are mild and fresh so minimal spices are added into it to retain the sweet and fresh taste of peas.

There are many variations of making Nimona, it can be made like a thin stew only with peas, with peas and spinach combo, peas and potatoes and peas and moong daal vadi ka Nimona, and the recipes also differs slightly according to the taste of each family and region.

In this Matar ka nimona I have added shallow fried cauliflower and potatoes to make it filling and wholesome.Same way you can also make hare chane (fresh green gram) ka nimona.

matar nimona recipe

 

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Matar Ka Nimona

Matar Ka Nimona- Mild and flavourful curry made with crushed fresh peas and potatoes
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Uttar Pradesh Cuisine
Servings: 4 people

Ingredients

  • 250 gms fresh peas shelled
  • 2 medium Potatoes / Aloo boiled
  • 10 Cauliflower /phool gobhi florets/phool
  • 1 tbsp Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/3 cup Tomato / Tamatar chopped
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Pepper Powder / Kali Mirch
  • to taste Salt / Namak
  • 1.5 tbsp Clarified Butter / Desi Ghee

Tempering/ tadka/waghar

  • 4 tbsp Mustard Oil / Sarson ka tel
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1 Bay Leaves / Tej Patta
  • 1 Cloves / Lavang
  • 2 Green Cardamom / Hari Elaichi

Instructions

  • Boil enough water in a pan ,when it start boiling add peas and a pinch of sugar and boil for 2-3 minutes.
  • Drain the peas and keep aside.
  • Grind together coriander, tomato, green chilies and ginger and make a paste and take out in a bowl.
  • Now roughly grind the blanched peas and keep aside(use very little water while grinding)
  • Heat oil in a wide and heavy bottom pan.
  • Add the cauliflower florets and shallow fry them till it get cooked slightly and the edges become golden.drain and keep aside
  • Now add chopped potatoes and cook on medium heat for 1 minute then drain.
  • Add all the tempering in the pan and stir till cumin become golden.
  • Add the ground coriander paste in the pan and saute for about 2 minutes.
  • Now add the ground pea paste and saute for 2-3 minutes
  • Add pepper powder and turmeric and about 3 cups of water and mix well.(amount of water depends on the thickness of gravy you want to have,so add according to that)
  • When this mixture start boiling add potatoes, cauliflower and salt and cook on medium heat without covering the pan.(to retain the green colour of peas.)
  • Cook for about 5 minutes,but don't stir too much and take care not to break the cauliflower florets and potato pieces.
  • Add lemon juice and a tbsp of fresh chopped coriander and mix .
  • Serve hot with a spoon of ghee on top of  the curry.
  • Serving suggestion-serve with steamed rice, Jeera rice,or any Indian bread of your choice.

Notes

NOTE-
1-Traditionally this is made in mustard oil but you can use any cooking oil of your choice.
2-You can adjust the thickness of gravy according to your preference so add water according to that.

Related Recipes

  • Aloo Matar Gobhi ki Tahari / Matar Vadi Wale ChawalAloo Matar Gobhi ki Tahari / Matar Vadi Wale Chawal
  • Gobhi Matar ka Keema
  • Aloo Matar Mangodi Ki KadhiAloo Matar Mangodi Ki Kadhi
  • Dhaba Style Aloo GobhiDhaba Style Aloo Gobhi
  • Aloo Matar ki Sabzi ,Potato and Green Pea Curry
  • Aloo Baigan Ki Subzi

Filed Under: Gravy dishes, North Indian Food, Sabzi and Curries, Uttar Pradesh Cuisine, Winter Special recipes Tagged With: Aloo, gobhi, hari matar, matar, Nimona, No onion garlic recipe, North Indian Food, peas, Subzis and curries, taza, Uttar Pradesh Cuisine, Vegan, vegetarian, winter specialty

« How To Make Gajar Ki Kanji / Carrot Kanji Recipe
Muji Chatin / Kashmiri Mooli Chutney »

Comments

  1. Tulika says

    April 24, 2018 at 2:25 pm

    I have turned vegetarian this January and since then I have been having a craving for trying out traditional, gharelu recipes known only to members of a region or state. And I must tell you how happy I am to try out your recipes. I tried keema gobhi yesterday and today it is nimona.
    I am your follower now.
    Thank you!!

    Reply
    • anjanaskc says

      April 26, 2018 at 10:09 am

      Thank You so much Tulika !

      Reply
  2. Geeta Singh says

    February 2, 2017 at 1:02 pm

    I belong from uttar pradesh and this flavoured dish reminded me of my grand mother. Whenever v use to visit our native in our childhood, this was the dish what my grandmother use to cook for us.. really a big thank you for posting this recipe.. I made it at home and evrybody in my family appreciated it.. thank you once again for taking me back in my childhood!!

    Reply
    • anjanaskc says

      February 3, 2017 at 6:34 am

      Thank you Geeta singh !!

      Reply
  3. recipesask says

    January 31, 2014 at 12:04 pm

    Beautiful and delicious recipe ever!!!!

    Reply
  4. Recipes from pratibha kitchen says

    January 13, 2014 at 9:44 am

    Lovely. Being held fom UP only I love Nimona. I never blanch Green Peas while cooking Nimona but will roughly grind the green peas and then at first i will saute Green Peas in oil.

    Will surely try your method also for preparing Nimona

    Reply
  5. Shobha Kamath says

    January 10, 2014 at 10:17 am

    Looks good! This is new to me.

    Reply
  6. Yummy Mummy says

    January 10, 2014 at 3:18 am

    Beautiful and totally new recipe for me. I will definitely try it.

    Reply
  7. Abhishek Karanth says

    January 9, 2014 at 5:17 pm

    excellent images.. I love all of your Indian Vegetarian Recipes

    Reply
  8. nayana says

    January 9, 2014 at 5:08 pm

    few years back I had this dish at my neighbour's place and since then am a fan of this, I too regularly make this yummy dish ….

    Reply
  9. Hamaree Rasoi says

    January 9, 2014 at 4:55 pm

    Delicious and colorful looking matar ka nimona. Excellent meal.
    Deepa

    Reply
  10. Sanoli Ghosh says

    January 9, 2014 at 4:43 pm

    A very new recipe to me, but I can guess how flavorful it is! Absolutely delicious recipe.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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