Go Back
–+ servings
Print Recipe
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
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.