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How To Make Matar Ka Nimona | Green Peas Curry +Video

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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. You can be make it like a thin stew only with peas, with peas and spinach combo, peas and potatoes and peas and moong daal vadi ka Nimona. All the recipes also differs slightly according to the taste of each family and region.

I have added shallow fried cauliflower and potatoes in this matar ka nimona to make it filling and wholesome. You can also make hare chane (fresh green gram) ka nimona with the same recipe.You can also add moong daal ki vadi in this recipe .

You can also check these recipes-

matar nimona recipe

 

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5 from 5 votes

Matar Ka Nimona

Matar Ka Nimona- Mild and flavourful curry made with crushed fresh peas and potatoes
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Uttar Pradesh Cuisine
Keyword: matar ka nimona, matar recipe, nimona recipe
Servings: 4 people
Calories: 676kcal
Author: Anjana Chaturvedi

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.

Nutrition

Calories: 676kcal | Carbohydrates: 101g | Protein: 34g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 14mg | Sodium: 455mg | Potassium: 4961mg | Fiber: 35g | Sugar: 32g | Vitamin A: 607IU | Vitamin C: 741mg | Calcium: 357mg | Iron: 8mg

Reader Interactions

Comments

  1. Tulika

    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!!

  2. Geeta Singh

    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!!

  4. Recipes from pratibha kitchen

    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

  8. nayana

    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 ….

5 from 5 votes (5 ratings without comment)