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Matar Ka Nimona from UP

by Rachna
matar nimona UP
matar ka nimona recipe

Matar ka nimona is a green peas curry made commonly during winter in Uttar Pradesh. This matar recipe does have a strange name but it tastes good when made with fresh, sweet peas that one gets in winter. I remember mum cooking it during the winter months when I was a child. Some people also make it with green chana or fresh green gram.

It is a relatively simple, homestyle dish that goes well with chapatis and rice both. It is another great recipe with peas that come bountiful at this time of the year.

So here is my matar ka nimona recipe:

matar nimona UP
matar nimona UP

Matar Ka Nimona from UP

Rachna Parmar
Matar ka nimona is a flavourful homestyle UP dish made with fresh green peas. It is enhanced by the sweet flavour of fresh peas.
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine UP | North Indian
Servings 4 people
Calories 113 kcal
people

Ingredients
  

  • 1.5 cups fresh green peas shelled
  • 3-4 green chillies as per taste you can reduce or increase the number of chillies
  • 1/2 inch ginger
  • 5-6 cloves garlic
  • 3-4 tomatoes
  • 1 tbsp. mustard oil use regular oil if you don’t have mustard oil
  • 1 tsp. garam masala
  • 1 tbsp. coriander powder
  • 1 tsp. cumin seeds
  • 1 pinch hing asafoetida
  • 2 tbsp. chopped coriander leaves
  • Salt to taste

Whole spices

  • 2 green cardamom
  • 2 cinnamon sticks
  • 1 star anise
  • 4 cloves

Instructions
 

  • Make a masala paste of green chillies, coriander leaves, ginger and garlic along with tomatoes. This will have a greenish tinge.
  • Now heat oil in a kadhai or pan.
  • Add in cumin seeds and asafoetida and allow to sputter for about 30 seconds. Now add whole spices and cook for a minute more.
  • Add in the masala paste. Cook for about 10 minutes till tomatoes are well cooked and there is no kachcha or raw smell to ginger-garlic paste. You can see that oil comes out on the sides of the masala.
  • Take peas in a blender and make a fine paste leaving a few peas coarse or whole.
  • Once the tomato-green masala is cooked, add the blended peas mixture to it and cook on a low flame for 5 minutes.
  • Now add water depending upon how thick you want the curry to be.
  • Add salt and coriander powder. Cover and cook on low heat till the gravy is done. Takes about 5-10 minutes.
  • Switch off the heat. Add garam masala.
  • Taste and adjust seasoning.
  • Garnish with coriander leaves and serve hot.

Notes

1. This is best made with fresh peas though you could use frozen peas too. The flavour will be different then.
2. Some people also add finely cubed potato to the dish. In case you are using potatoes, cook them along with the green peas mixture.
3. You may use onion in the masala but I avoid it.
4. Make the curry thick or runny as per your preference.
5. Mustard oil is preferred though you may use regular vegetable oil.
6. This is really delicious and unique pea curry.

Nutrition

Nutrition Facts
Matar Ka Nimona from UP
Amount Per Serving
Calories 113 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 129mg6%
Potassium 373mg11%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 1145IU23%
Vitamin C 49.9mg60%
Calcium 83mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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Do try this matar ka nimona recipe and let me know how it turned out.

Check out this video of the hari matar ka nimona recipe

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10 comments

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10 comments

Nabanita Dhar December 11, 2017 - 9:38 am

I will try this, Rachna.

Now, a request, if you can please share an easy gajjar ka halwa recipe. The red carrots in the market are really tempting me ?

Reply
Aparna December 11, 2017 - 9:39 am

Hi Rachna.. had made it last week for 1st time n yes its absolutely tasty and different too and everybody at home loves it… will make it again perhaps next week using your recipe…thanks for sharing

Reply
Dagny December 11, 2017 - 9:51 am

I make this with boot… green chana. Will try with peas too. Awesome sweet peas flooding the local mandi!

Reply
Tarang Sinha December 11, 2017 - 12:28 pm

Will try this. It’s easy and seems yum. Thanks for sharing. 🙂

Reply
Rajlakshmi December 11, 2017 - 3:30 pm

Hey this sounds easy enough. Looks delicious too. Will try it ?

Reply
Shalzmojo December 11, 2017 - 7:53 pm

I loved it when I first tried it out a couple ofy ears ago in Varanasi – thanks for reminding me about it. I just bought both green channas and peas today only; this goes into making tomorrow for sure. I love it with rice! Yummm!

Reply
Reema D'souza December 11, 2017 - 10:15 pm

This looks delicious and sounds like an easy to make dish. Will try it when I can.

Reply
Shalini R December 12, 2017 - 11:27 am

Wow. That’s an easy recipe. Matar is flooding the markets! I will definitely give this a try 🙂

Reply
Soumya Prasad December 14, 2017 - 5:42 pm

Oh, the peas is ground? That explains the color and the texture. My husband is a huge fan of peas but I do not have the time to shell the fresh ones. I shall try this with the frozen peas I have at home, this weekend.

Thanks, Rachna.

Reply
Rachna December 14, 2017 - 5:46 pm

It really is worth making this with fresh peas. There is a difference in taste, at least I feel there is. But, I guess you can use the shortcut and see how it turns out. 🙂 It is among my winter favourites and I do hope you enjoy it.

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