Nimona

Recipe for Matar Nimona

Winter , despite being the season of  fog and bone-chilling winds, also brings with it several delicious winter delicacies that can be prepared with fresh winter produce. Nimona is  one of them  and is  very popular in UP. Nimona  is made from gravy of green peas  and potatoes along with some spices and with urad dal badi which is also known as kuharouri in UP.

What is Matar Nimona?

Matar Nimona is a lip-smacking curry with fresh green peas and potatoes. A delectable side for rice and Indian flat-breads!

What are the variations of Matar Ka Nimona or Just Nimona or An Easy Green Peas Curry?

Just like Matar Ki Saloni, there are several  variations of making Nimona recipe .Since it is a household curry there are numerous delicious recipes that are available.

Satvik Matar Ka Nimona is said to be made without onion and garlic.

Some recipes use tomatoes while some recipe calls for potatoes.

Even vadi is added in some recipes called as kuharouri.

Is matar ka nimona recipe vegan?

Matar Ka Nimona is a delicious vegan curry made with green peas and potatoes. It is a must try staple dish from the state of Uttar Pradesh in India.

How to serve matar ka nimona?

Matar ka nimona is usually eaten as a main meal. You can serve it with roti, rice, poori or paratha.

How to make Matar Nimona

INGREDIENTS

2 Cups Green Peas

1 cup vadi (optional)

2 Medium Potatoes, cut  in long thick slices

2 Small Tomato

2 Green Chili

1 Tbsp  Ginger

1 Cup Cilantro Leaves

2 Garlic Cloves

½ Tsp Turmeric Powder

½ Tsp Red Chili Powder

½ Tsp Garam Masala powder

½ Tsp Cumin Seeds

Pinch of asafoetida

Oil(I used Mustard Oil)

Salt according to the taste.

INSTRUCTIONS

1) Take a pan .Shallow fry potato slices for a minute  and keep aside 

2) Now golden fry the dal vadis and keep aside

3) Boil the peas till they feel soft. Do not boil  if you are using frozen Peas. Drain the water out  and grind the peas  coarsely. Usually Coarse texture is  preferred while making nimona.

4) Grind the cilantro leaves along with the tomatoes and keep aside.

5) Grind garlic, ginger and green chilies. Keep it aside.

6) Now heat oil in a pan.

7) Add cumin seeds, asafoetida (Hing) and Let it crackle. Add the ginger garlic chili paste

8) Sauté the coarse peas on medium flame for 2 to 3 minutes till the raw smell is gone.

9) Add potatoes and cook another one minute.

10) Add green cilantro  and tomato puree mix and sauté again for 2  to 3 minutes. Do not let it it burn. 

11) Add turmeric powder, red chili powder, vadi and salt to this mix. Stir it and Cook it on slow flame till it looks all cooked and oil is released.

12) Add little water  to adjust the consistency you want and bring it to a boil.

13) Add garam masala at the end give it a stir and switch off the flame.

14)  Serve hot with rice or roti.