Matar Nimona with Steamed Basmati Rice

Instructions

1. 1

   Prepare Pea Paste and Vegetables

   • Set aside 1/2 cup of whole green peas for later.
   • In a grinder, combine the remaining 1.5 cups of peas, ginger, garlic, and green chilies.
   • Pulse a few times to get a coarse paste. Do not add water and avoid making it too smooth.
   • Prepare the other vegetables: peel and cube the potatoes, finely chop the onion, and puree the tomatoes.
2. 2

   Fry the Potatoes

   • Heat 2 tablespoons of mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's lightly smoking.
   • Carefully add the cubed potatoes and fry, stirring occasionally, for 5-6 minutes until they are golden brown and crisp on the edges.
   • Using a slotted spoon, remove the potatoes from the pan and set them aside.
3. 3

   Sauté the Pea Paste

   • In the same pan, add the coarse pea paste. There's no need to add more oil at this stage.
   • Sauté on low-medium heat, stirring continuously, for about 7-8 minutes. This is a crucial step.
   • The paste will become dry, change to a darker green, and release a nutty aroma. This process cooks out the raw taste of the peas.
   • Once done, remove the sautéed paste from the pan and set it aside.
4. 4

   Cook the Masala Base

   • Add the remaining 2 tablespoons of oil to the pan and heat it.
   • Add the cumin seeds and let them splutter. Immediately add the hing and sauté for a few seconds.
   • Add the chopped onions and cook for 5-6 minutes until they turn soft and golden brown.
   • Stir in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook this masala, stirring often, for 4-5 minutes until it thickens and you see oil separating from the sides.
5. 5

   Combine and Simmer the Nimona

   • Add the sautéed pea paste to the cooked masala and mix thoroughly for about a minute.
   • Add the fried potatoes and the reserved 1/2 cup of whole green peas. Stir to coat everything with the masala.
   • Pour in 2 cups of hot water and add salt. Mix well.
   • Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes, or until the potatoes are fork-tender and the gravy has thickened.
6. 6

   Finish and Serve

   • Turn off the heat. Stir in the garam masala and the optional ghee for a rich aroma and flavor.
   • Garnish generously with freshly chopped coriander leaves.
   • Let the nimona rest for 5 minutes to allow the flavors to meld.
   • Serve hot with steamed basmati rice or fresh rotis.