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    You are here: Home / Brunch / Matar Ka Nimona Recipe

    by [Archana Potdar] · This post may contain affiliate links · 34 Comments

    Matar Ka Nimona Recipe

    Jump to Recipe Print 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.

    Green peas curry made with dumplings and potato

    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. 

    Archana

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    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

    Hello, and welcome! I am known as The Mad Scientist’s Kitchen, reinventing the foodie in you! 

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    Matar Ka Nimona and me

    I made this delicious curry and posted it on 28-Apr-2014 for the Mega blogging marathon.

    This recipe I had copied from Banaras Ka Khana and the Urid Vadis was what my friend Vaishali had sent across. Vaishali has made this Nimona with green garbanzo beans.

    In the past, at times I have made it bajara vadi and vadiyo 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 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

    foodies redoing old posts logo

    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:

    • 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

    Green peas curry made with dumplings and potato

    Matar Ka Nimona Recipe

    Nimona is a simple and delicious gravy with tender green peas and tastes great with flatbreads.
    5 from 8 votes
    Print Pin Rate
    Course: Accompaniments, Curry, Side Dish
    Cuisine: Indian
    Keyword: Asian Cooking, Bachelor Recipes, Easy Dinner ready under #30minutes, Gravy, Packed Lunch, Peas Curry, Protein-Rich Food, Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 5 people
    Calories: 0.125kcal
    Author: ArchanaPotdar

    Equipment

    • Bowls
    • Knife and board
    • Mixer/Grinder
    • Kadhai/wok
    • Spoons and Ladles

    Ingredients

    • 2 cups green peas shelled
    • 2 potatoes medium
    • ¼ cup dal wadi/badi check notes
    • 2 tomatoes sliced

    For the Tempering:

    • 1 teaspoon cumin seeds
    • 2 bay leaves
    • ¼ teaspoon asafoetida

    To Grind:

    • 1 onion
    • 1 inch ginger piece
    • 10 cloves garlic
    • 2 green chilis
    • 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

    Notes:
    • Since my badi are small I have taken ¼ cup. If they are big 3-4 are enough.
    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. 
    • 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.
    Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
    Nutrition Facts
    Matar Ka Nimona Recipe
    Amount Per Serving (150 g)
    Calories 0.125 Calories from Fat 48
    % Daily Value*
    Fat 5.3g8%
    Carbohydrates 16.2g5%
    Fiber 4.6g19%
    Protein 3.6g7%
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Pin for later

    Nimona is a simple and delicious vegan curry that is made with fresh peas.

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    Comments

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      Recipe Rating




    1. 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

      Reply

    2. Am planning to makes some mangodis this summer,let me see. Matar ka nimona is just irresistible, cant resist.

      Reply

    3. 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:))

      Reply

    4. That bowl looks delicious. This is new to me but the recipe sounds very interesting.

      Reply

    5. healthy and comforting soup!

      Reply

    6. I love this gravy and have made it..so nice that you guys enjoyed it much!

      Reply

    7. Wow! Glad you have the support of Vaishali! That definitely sounds good.

      Reply

    8. Nimona is such a yummy dish. Your clicks are great.

      Reply

    9. looks super yummy. I want to try it but I am stumped about the wadi.. can i make it at home?

      Reply

    10. Nimona looks so rich and tempting....I am craving for it now...

      Reply

    11. 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..

      Reply

    12. 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.

      Reply

    13. Nimona is such a tasty dish. picture is so nice.

      Reply

    14. wow matar ka nimona looks irristible dear , you have made it very yummy by adding mung vadi 🙂 looks fabulous !!

      Reply

    15. with the wadi - this must have been so good with varying textures

      Reply

    16. another recipe for me to utilize my wadi - good one!

      Reply

    17. I love pea soup so it makes sense that I will love this dish as well. Thanks for sharing.

      Reply

      • Thanks, Wendy.

        Reply

    18. What a delicious meatless dish!

      Reply

    19. 5 stars
      This is the first time I am having Matar ka nimona. We loved your recipe and it was such a comforting dinner.

      Reply

    20. 5 stars
      Wow, fresh matar ka nimona and a roti will make a satisfying dinner. Love the masala combo in this

      Reply

      • Thanks, Seema.

        Reply

    21. 5 stars
      every winter I gather myself to make this nimona, but now I have a great recipe here to follow through and try !

      Reply

      • 😀

        Reply

    22. 5 stars
      Matar ka nimona looks good, its been a long time I made it. Will follow your recipe now.

      Reply

      • Do share your pics, Jayashree.

        Reply

        • 5 stars
          It was good Archana, thanks for the recipe.

          Reply

          • Thanks, Jayashree for trying.

            Reply

    23. 5 stars
      Matar ka Nimona looks irresistible. I first had it in Bhilai. Since then it is a regular affair during winters. Love the masala here.

      Reply

      • :d Thanks Preethi.

        Reply

    24. 5 stars
      Sounds like perfect comfort food for a cold night! I love curries with peas paired with steamed rice or pulao.

      Reply

      • 😀 thank you dear.

        Reply

    25. 5 stars
      Matar ka nimona looks perfect and so good with some roti. Liked that your assistant hubby would eat 250 grams 🙂

      Reply

      • Lol! I have to warn him if he wants food to leave some alone. 😀

        Reply

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