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Matar ka Nimona
Sapana Behl
Matar Nimona is a soupy spicy curry made from fresh green peas from the state of Uttar Pradesh India.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Indian
Servings
4
People
Equipment
Saucepan
Ladle
Blender
Ingredients
1x
2x
3x
2
cups
green peas
coarsely ground
4-5
potatoes
cut in cubes
2
tablespoon
ginger-garlic paste
2-3
tomatoes
pureed
3-4
green chilies
chopped
2-3
dried whole red chillies
1
teaspoon
ghee
few coriander leaves
chopped
6
tablespoons
oil
2
cups
water
Spices and Salt
2
teaspoons
coriander powder
2
teaspoons
red chili powder
1
teaspoon
turmeric powder
1
teaspoon
garam masala
2
teaspoon
cumin seeds
salt to taste
Instructions
Heat 2 teaspoons of oil in a saucepan. Add a teaspoon of cumin seeds and let them splutter.
Now add the coarsely ground green peas and potatoes, mix well and let them cook covered for 5-10 minutes. Stir occasionally.
Remove the peas and potatoes from the pan and keep them aside.
Now into the same pan add the remaining oil and cumin seeds. Let the cumin seeds crackle.
Now add dried red chilies, stir and add the ginger garlic paste.
Cook until the raw smell of ginger-garlic goes away.
Now add green chilies and tomato puree, stir, and all the spices and salt.
Mix well and cook until tomatoes are done and oil separates.
Now add the cooked potatoes and peas mixture along with 2 cups of water. Mix well.
Let it cook for 10-15 minutes or until desired consistency of the gravy is achieved.
Remove from heat, add clarified butter an dcoriander leaves. Serve warm with chapati or rice.
Video
Notes
For best results make sure to use fresh green peas from pods, you can also use frozen peas.
Adjust the amount of green chili and red chili powder as per your taste.
Adding potatoes is optional, you can skip adding them if desired.
Sometimes people also add urad dal wadiyan in the matar nimona.
Keyword
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