Matar Ka Nimona Recipe

Matar Ka Nimona is a vegetarian curry recipe made using fresh green peas and a few spices. It is a delicious and yummy winter special from Northern India.

Made from fresh green peas coarsely ground and a few dumplings called badi and/or potatoes to bite into. Generally, if moong vadi is used they are freshly made for the Nimona.

This is a soupy and thin gravy that goes well with rice or rotis. You need about 30 minutes to make this curry. 

Peas, matar or matter is popular and we have many dishes with them. Like Mattar Paneer, Aloo Matar, Methi Malai Mutter, Peas Palak, Matar Pulao, Quinoa Peas Pulao and Methi Matar Biryani Recipe. Have you tried making Green Peas Soup or Green peas Kheer?

Contents

• Matar Ka Nimona and me
• Why MSK Matar Ka Nimona recipe
• What is Nimona?
• How to make Peas Nimona
• For Your Questions
• Some Curry recipes we love
• Recipe card
• Pin for later

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Why MSK Matar Ka Nimona recipe?

Make this recipe since as usual, it is 

• Vegetarian
• Easy to make
• Healthy 
• Whole grain
• Is vegan
• Can be made gluten-free

What is Nimona?

Peas curry or Matar ka Nimona is delicately spiced everyday food. Like any other Indian food, the taste will vary from household to household. As there may be slight variations in preparation.

The style I have followed here is the traditional UP or Banarasi style. However, I do not find it different from the  Bihari style of Nimona. Please correct me if I am wrong. 

This recipe calls for fresh tender green peas. You can use frozen peas but for the wonderful tasting hearty curry fresh is best!

Also, you can like me use a blender to crush the peas or coarsely hand-crush them. Traditionally Nimona is made with clarified butter or ghee, but I used sunflower oil. You can also use mustard oil to make the sabzi. Nimona can be gluten-free, just avoid adding asafoetida and avoid the moong vadi too.

You can also double or triple the recipe as per your requirements. Uttar Pradesh/ Bihar style of recipes have a lot of Persian/ Mughali/ Awadhi influence. Of course, I have deviated from the original recipe and made it suit our taste.

How to make Peas Nimona

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Green Peas
• Oil 
• Cumin seeds
• Bay leaves 
• Asafoetida 
• Ginger
• Garlic 
• Green chillies
• Onions 
• Tomatoes
• Turmeric powder
• Potatoes
• Salt
• Garam masala powder
• Coriander leaves
• Badi if using

Method:

• Now since I am making this curry with fresh peas I need to shell the peas till I get about 2 cups of peas. About 750 grams because my assistant(hubby) eats about 250 grams as he is shelling them else 500g is enough. 
• Slice the tomatoes. Peel and cut the potatoes into big-sized pieces. Dice the onions and grind them with garlic, ginger, coriander leaves and green chillies. 
• Grind the shelled peas coarsely for this I use the pulse option once or twice. We do not want a paste here, the curry has some bite this is what we need it to look like.
• Heat 2 tablespoon oil in a non-stick pan, if using the vadis fry them till brown and set aside. In the same pan add the potatoes, (add about 1 tablespoon oil if needed) and fry them till golden brown. Drain and Set aside.
• After that in a non-stick pan roast ground, peas for a few minutes till the colour changes a bit. Stir the peas in between.  
• Add 1 teaspoon of cumin seeds and let them crackle. Add the bay leaves and asafoetida( avoid for gluten-free).
• Add onion, green coriander garlic, ginger and paste and fry till fragrant.
• Add sliced tomatoes and fry till mushy and then add turmeric powder. Mix well. 
• Add crushed and roasted peas, mix with tomato masala and add about 2 cups of water. Mix.
• Now, add fried potatoes, fried badi(if using)and garam masala. 
• Check the taste before adding salt as badi has salt in it and your gravy can become salty. Cook for 5-8 minutes on slow heat.

Substitutes:

• Potatoes and/or moong vadi can be used.
• You can also use urid vadi if you have access to them. 
• In place of oil, you can use ghee or clarified butter as used traditionally.
• Use green garbanzo in place of green peas.

Variations:

• Use green garbanzo in place of green peas.

Equipment:

You will need

• Non-stick pan
• Mixer
• Wok
• Spoons and ladles

How to serve:

• Top the Nimona with green coriander leaves.
• Serve with rotis, paratha, naan or rice. We love it with Jeera rice.  

How to store:

• To store the curry use an air-tight container. It will keep for about 4 days. Reheat the curry before serving. In case it thickens up add some water. 

This week as a part of Sunday Funday our hostess this week is Amy Lents. Amy wanted us to do meatless mains and this is what we have all come up wth. Check it out you have some amazing choices.

Sunday Funday

Meatless Main Dishes

• 4 Cheese Ricotta Pizza by Amy’s Cooking Adventures
• Peas & Mushrooms Curry by Sneha’s Recipe
• Matar Ka Nimona by The Mad Scientist’s Kitchen
• Easy Meatless Lasagna by A Day in the Life on the Farm

For Your Questions

Protips:

• Use the tender fresh peas for the best Nimona. However, try making some with frozen peas. The process is similar. 
• The chopped potatoes under water will prevent browning. 
• I have used moong vadi but traditionally urid dal badis are also used. 
• Traditionally mustard oil is used to make this curry. But I prefer to use either sunflower oil or rice bran oil. 
• You can also use coriander seeds while grinding the green paste.

Some Curry recipes we love

Summary:

A wonderful hearty and delicious vegan curry that gets ready in 30 minutes! These are the words I will use to describe Matar ka Nimona. Use your pantry ingredients, fresh or frozen peas and make some!

Recipe card

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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