Matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh during winters as that’s the time when peas are freshly harvested.

Here is our take on Nimona which is actually soupy, spicy and filled with robust flavours. Ready to begin?

Ingredients:

• Coriander Leaves (with stems)
• Ginger
• Green Chillies
• Fresh Green Peas -400gm
• Potatoes
• Mustard Oil
• Cumin Seeds
• Asafoetida
• Garam Masala
• Whole Red Chillies
• Bay Leaf
• Urad Dal Badi (optional)

Here’s how to make this yummy Nimona step by step:

• First make a green paste by grinding together coriander leaves, ginger and green chillies. If you are adding garlic you can add that too.
• Grind shelled peas coarsely. Do not make a paste here, the curry has to have some bite. So, just pulse them twice in a blender jar of mixer grinder and that’s how peas look after that.
• After that in a pan heat mustard oil add roast ground peas in hot oil for a few minutes while stirring it in between.  Roast and keep them aside.
• Now in another pan, add 2 tablespoons of oil and fry dal badi if you are using it (you can totally skip if you do not have them). Fry and take them out.
• Next in hot oil add cumin seeds, asafoetida (hing) and whole red chillies. Allow cumin to crackle.
• Add green coriander paste and fry for 2-3 minutes, then add sliced tomatoes.
• Cook tomatoes till these are mushy and then add turmeric powder.
• Add roasted peas, mix them well with tomato masala and add about 2 cups of water. Mix it.
• Now, add boiled potatoes, fried badi, some boiled peas, salt to taste, and garam masala cook for a few minutes on slow heat.

Matar ka nimona is ready! Relish it with rice, paratha or naan. Do let us know in the comments how it turned out to be!