Print
matar nimona UP

Matar Ka Nimona from UP

Matar ka nimona is a flavourful homestyle UP dish made with fresh green peas. It is enhanced by the sweet flavour of fresh peas.
Course Main Course
Cuisine UP | North Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Rachna Parmar

Ingredients

  • 1.5 cups fresh green peas shelled
  • 4-5 green chillies as per taste you can reduce or increase the number of chillies
  • 1 inch piece ginger
  • 5-6 cloves garlic
  • 2 to matoes finely chopped
  • 1 tbsp. mustard oil use regular oil if you don't have mustard oil
  • 1 tsp. garam masala
  • 1 tsp. cumin seeds
  • 1 pinch hing asafoetida
  • few sprigs green coriander
  • chopped coriander leaves for garnish

Instructions

  1. Make a green masala paste of green chillies, coriander, ginger and garlic and keep aside.
  2. I make a puree of tomatoes as well.
  3. Now heat oil in a kadhai or pan.
  4. Add in cumin seeds and asafoetida and allow to sputter for about 30 seconds.
  5. Add in the tomato paste along with the green masala paste. Cook 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.
  6. Take peas in a blender and make a fine paste leaving a few peas coarse or whole.
  7. Once the tomato-green masala is cooked, add the blended peas mixture to it and cook on a low flame for 5 minutes.
  8. Now add water depending upon how thick you want the curry to be.
  9. Add salt. Cover and cook on low heat till the gravy is done. Takes about 5-10 minutes.
  10. Switch off the heat. Add garam masala.
  11. Taste and adjust seasoning.
  12. Garnish with coriander leaves and serve hot.

Recipe 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.