MATAR KA NIMONA – UTTAR PRADESH WINTER SPECIAL

Introduction Matar Ka Nimona is a traditional North Indian curry made with fresh green peas, aromatic coriander, warming spices, and potatoes. The slow-roasted coarse pea paste gives this rustic dish its signature rich texture and earthy flavor. It pairs beautifully with hot rotis, puris, or steamed rice. Ingredients Garlic Ginger 2–3 green chillies 1 bunch […]

Introduction

Matar Ka Nimona is a traditional North Indian curry made with fresh green peas, aromatic coriander, warming spices, and potatoes. The slow-roasted coarse pea paste gives this rustic dish its signature rich texture and earthy flavor. It pairs beautifully with hot rotis, puris, or steamed rice.

Ingredients

Garlic
Ginger
2–3 green chillies
1 bunch fresh coriander
½ cup green peas (coarsely ground)
¼ cup whole green peas
2–3 tbsp mustard oil
1–2 potatoes, cut lengthwise
1 tsp cumin seeds
A pinch of hing (asafoetida)
2–3 dry red chillies, broken
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp Shilpa’s Masala Mill Garam Masala
1–2 tomatoes, chopped or sliced
Salt to taste

Prepare the Coriander Paste

Grind together the coriander leaves, ginger, garlic, and green chillies into a smooth paste.
Keep aside.

Prepare the Pea Paste

Grind ½ cup green peas into a coarse paste.
Set aside.

Fry the Potatoes

Heat mustard oil.
Fry the potato pieces until lightly golden.
Remove and keep aside.

Cook the Pea Paste

In the same oil, add the coarse pea paste.
Cook on medium flame for about 15 minutes.
Stir continuously until the paste becomes dry and well roasted (bhunaoed).
Remove and reserve.

Prepare the Masala

Heat a little oil in a kadhai.
Add hing, cumin seeds, and broken dry red chillies.
Add the prepared coriander paste and sauté for a few minutes.
Add the whole green peas.
Mix in the red chilli powder, turmeric, coriander powder, cumin powder, garam masala, and salt.
Cook well.