Green peas curry or Matar Ka Nimona is an old lost recipe from the North. This dish is famous in Lucknow and Kanpur and is an amazing recipe if you want to try something different with peas.
Many of you have asked me after reading my post – Some traditional dishes of U.P., that you want to try matar ka nimona. So, here I am sharing my mom’s version of it.
Related: Some traditional dishes of U.P.
Though it can be made with frozen peas also but the flavour will not be as good as it would be with fresh green peas.
Equipment Used: Iron kadhai
- 250 grams Green peas (Matar)
- 1 small Onion, paste
- 2 tablespoon Ginger Garlic paste
- 2 Tomatoes
- 1 small potato cut into small pieces
- Salt as per taste
- 2 teaspoon Red Chilli powder
- 1 tablespoon Turmeric powder (Haldi)
- 1-1/2 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Asafoetida (hing)
- 2 + 2 tablespoon mustard oil
- 1 teaspoon Green Chillis, finely chopped
- 1 teaspoon Ginger, grated
- 2 teaspoon Cumin seeds (Jeera)
- 3 green Coriander (Dhania) Leaves, for garnishing
How to make Green Peas curry/ Nimona:
- To begin with, Green Peas curry, divide the peas into two batches finely grind one half and coarsely grind the other.
- Heat mustard oil in a kadhai and fry potatoes on a very slow flame till golden brown. Remove and keep aside.
- Now in this leftover oil saute 1 teaspoon cumin seeds, asafoetida, ginger and green chillies. Add peas in the kadhai and let it cook on a low flame and sauté till the moisture evaporates and the paste starts sticking to the kadhai. Remove and keep aside.
- Now again heat 2 tsp. of mustard oil in a kadhai, add the bay leaves, ground onion paste and saute it. After the onion is fried add ginger-garlic paste and saute.
- Add coriander, turmeric, chilli powder, salt and sauté.
- In the above mixture add tomato puree and stir till the oil separates.
- Now add the crushed peas, and saute with masala.
- Now add 1 litre of water, fried potatoes and the garam masala. Cover and cook on a slow flame till oil appears on the sides.
- Serve hot, garnished with finely chopped coriander leaves, with plain boiled rice or chapattis.
Do try it and tell me how it taste.
Notes: To make it even better if you can get Dal badi (dried lentil dumplings) it adds more flavour. But in case you don’t get them, no worries! The curry will still taste great.