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 mutter are 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?
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Matar Ka Nimona and me
I made this delicious curry and posted it on 28 April 2014 for the Mega blogging marathon.
I copied this recipe from Banaras Ka Khana and the Urid Vadis, which my friend Vaishali sent. Vaishali has made this Nimona with green garbanzo beans.
In the past, I have sometimes made it with banjara vadi and the video we get in Goa, but we were not satisfied with the taste. This time, I used Moong vadi I had picked up in Pune.
Now I have changed the way I make this recipe so reposting it with better writeups and pictures.
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 fresh is best for the wonderful-tasting, hearty curry!
You can also, like me, use a blender to crush the peas or coarsely hand-crush them. Traditionally, Nimona sabzi is made with clarified butter/ ghee or mustard oil but I used sunflower oil. Nimona can be gluten-free; just avoid adding asafoetida and the moong vadi.
You can also double or triple the recipe as per your requirements. Uttar Pradesh/ Bihar style of recipes has a lot of Persian/ Mughali/ Awadhi influence. Of course, I have deviated from the original recipe and made it suit our taste.
Ingredients for Peas Nimona
These are the ingredients you will need. For quantities, please check the recipe card.
- 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
How to make Peas Nimona
Method:
- Now, since I am making this curry with fresh peas, I need to shell the peas until I get about 2 cups of peas. About 750 grams because my assistant(hubby) eats about 250 grams as he is shelling them; otherwise, 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, and this is what we need it to look like.
- Heat 2 tablespoon oil in a non-stick pan. If using the vadis, fry them until brown and set aside. In the same pan, add the potatoes (add about 1 tablespoon oil if needed) and fry them until golden brown. Drain and Set aside.
- After that, in a non-stick pan, roast the ground peas for a few minutes until the colour changes a bit, stirring the peas in between.
- Add 1 teaspoon of cumin seeds and let them crackle. Add the bay leaves and asafoetida( avoid for gluten-free curry).
- 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.
- 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 for Peas Nimona
- 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 for Peas Nimona
- 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 airtight container. It will keep for about four days. Reheat the curry before serving. If it thickens up, add some water.
This week, as part of Sunday Funday, our hostess is Amy Lents. Amy wanted us to do meatless mains, and this is what we have all come up with. 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
This is an old post that I am updating with newer pictures and a write-up as a part of the group Foodies_RedoingOld Post.
For Your Questions
Protips:
- For the best Nimona, use tender fresh peas. 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 used.
- Traditionally, mustard oil is used to make this curry. However, I prefer to use either sunflower oil or rice bran oil.
- You can also use coriander seeds while grinding the green paste.
Related Recipes
Summary:
A wonderful, hearty, and delicious vegan curry that is 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!
Matar Ka Nimona Recipe
Equipment
- Knife and board
- Spoons and Ladles
Ingredients
- 2 cups green peas shelled
- 2 potatoes medium
- ¼ cup badi dal wadi, check notes
- 2 tomato sliced
For the Tempering:
- 1 teaspoon cumin seeds
- 2 bay leaves
- ¼ teaspoon Asafoetida Powder
To Grind:
- 1 onion
- 1 inch ginger piece
- 10 cloves garlic
- 2 green chillis
- 3 tablespoon coriander leaves with stems
Other Ingredients:
- 5 tablespoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- salt to taste
- 2 cups water approx
Instructions
- In the chutney pot of the mixer grind onion, ginger, garlic, and green chillies to a fine paste. Use water if needed. Keep aside.
- Slice the tomatoes. Peel and cut the potatoes into big-sized pieces. Add them to a bowl of water till needed.
- Add the peas to the mixer and pulse the shelled peas coarsely.
- Now in a non-stick pan, add 3 tablespoons of oil and fry dal wadi/badi if you are using. We need them light golden brown, transfer them to a plate and set them aside.
- Next, drain the potatoes and add to the pan. Fry till golden brown drain and set aside.
- In the same pan add the crushed peas and roast them till the colour changes a bit. Stir these as you roast them. Set aside.
- In another wok heat, 2 tablespoon oil and 1 teaspoon cumin seeds let them crackle.
- Add asafoetida, and bay leaves and add the ground onion and coriander paste and fry till fragrant.
- Add the sliced tomatoes and cook till the tomatoes become soft.
- Add turmeric powder and peas and mix well. Then add 2 cups of water. Mix.
- Add the roasted potatoes, fried vadi, salt and garam masala and bring to a boil on low heat for 5-8 minutes.
- Cover and let the flavours mingle. Garnish with fresh coriander leaves. Your curry is ready.
- Enjoy your Matar ka Nimona ready. Serve this peas curry with rice, paratha or Naan.
Notes
- Since my badi are small I have taken ¼ cup. If they are big 3-4 are enough.
- 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.
-
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.
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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The Pumpkin Farm says
i saw this on Rajani's blog and was curious and now the first pic has pushed me to make this soon...this looks so tempting
Priya Suresh says
Am planning to makes some mangodis this summer,let me see. Matar ka nimona is just irresistible, cant resist.
vaishali sabnani says
Archana i am sorry you could not find the nimona recipe..I had made it for the Awadhi thali..anyway the nimona looks good and great that you guys enjoyed it..it surely is a delicious dish and proved too!..you made it twice dear:))
Varadas Kitchen says
That bowl looks delicious. This is new to me but the recipe sounds very interesting.
Nivedhanams Sowmya says
healthy and comforting soup!
Srivalli says
I love this gravy and have made it..so nice that you guys enjoyed it much!
Harini-Jaya R says
Wow! Glad you have the support of Vaishali! That definitely sounds good.
Pavani N says
Nimona is such a yummy dish. Your clicks are great.
Jayanthi Padmanabhan says
looks super yummy. I want to try it but I am stumped about the wadi.. can i make it at home?
Sapana Behl says
Nimona looks so rich and tempting....I am craving for it now...
Nalini's Kitchen says
This is one such awesome curry had it in one my friends place and wanted to try it but due to unavailability of wadis, dropped it..Yours look so tempting and delicious..
Usha says
The gravy / soup looks flavorful. I considered nimona for this state and changed my mind. After so many variations of nimona recipes, I will make it very soon.
Journeymart says
Nimona is such a tasty dish. picture is so nice.
Manjula Bharath says
wow matar ka nimona looks irristible dear , you have made it very yummy by adding mung vadi 🙂 looks fabulous !!
Chef Mireille says
with the wadi - this must have been so good with varying textures
Mireille says
another recipe for me to utilize my wadi - good one!
Wendy Klik says
I love pea soup so it makes sense that I will love this dish as well. Thanks for sharing.
ArchanaPotdar says
Thanks, Wendy.
Sneha Datar says
What a delicious meatless dish!
Seema Sriram says
This is the first time I am having Matar ka nimona. We loved your recipe and it was such a comforting dinner.
Seema Sriram says
Wow, fresh matar ka nimona and a roti will make a satisfying dinner. Love the masala combo in this
ArchanaPotdar says
Thanks, Seema.
Kalyani says
every winter I gather myself to make this nimona, but now I have a great recipe here to follow through and try !
ArchanaPotdar says
😀
Jayashree T.Rao says
Matar ka nimona looks good, its been a long time I made it. Will follow your recipe now.
ArchanaPotdar says
Do share your pics, Jayashree.
Jayashree T.Rao says
It was good Archana, thanks for the recipe.
ArchanaPotdar says
Thanks, Jayashree for trying.
Preethi Prasad says
Matar ka Nimona looks irresistible. I first had it in Bhilai. Since then it is a regular affair during winters. Love the masala here.
ArchanaPotdar says
:d Thanks Preethi.
Maria says
Sounds like perfect comfort food for a cold night! I love curries with peas paired with steamed rice or pulao.
ArchanaPotdar says
😀 thank you dear.
Renu says
Matar ka nimona looks perfect and so good with some roti. Liked that your assistant hubby would eat 250 grams 🙂
ArchanaPotdar says
Lol! I have to warn him if he wants food to leave some alone. 😀
Seema says
It is peas season here, so this nimona is perfect for me to try. I love the way you have incorporated the spices without being overpowering.
ArchanaPotdar says
Thanks, Seema.
Priya Vj says
Matar nimona with the wadis dunked in gravy is a classic twist to the usual nimona recipe. I would love to enjoy with hot fulkas just off the stove 🙂
ArchanaPotdar says
😀 thanks.
Mayuri Patel says
I miss winter fresh peas. Nimona turns out so much better with them. Whenever I get fresh peas, love making nimona and we enjoy it with puris. Adding wadi is a good idea.
ArchanaPotdar says
😀 thanks.
Priya Srinivasan says
Matar ka nimona sounds delish archana, the fried vadis and potatoes with the fresh peas to imagine the flavors, i m already drooling! Though i have heard and read bout this delicacy a lot, haven't tried it, reading your post is tempting me to make it!
ArchanaPotdar says
Make some, Priya the boys will love it.