Matar Nimona
A rustic green pea curry from Uttar Pradesh, this homestyle dish gets its body from coarsely ground fresh peas cooked with potato, tomato, and warm spices. It is simple, hearty, and especially good with roti or plain rice.
For 4 servings
- prep · ~10 min
Prepare the peas and vegetables.
1.Coarsely grind the green peas without adding much water.2.Dice the potato into small pieces.3.Chop the onion and tomatoes finely.4.Crush the ginger, garlic, and green chili together. - saute · ~7 min
Heat the oil and cook the potato.
1.Heat mustard oil in a kadai over medium heat until it just starts to smoke lightly.2.Lower the heat and add the diced potato.3.Cook for 4 to 5 minutes until the edges look lightly golden.4.Remove the potato to a plate.TIPLetting mustard oil heat properly softens its sharp raw taste. - saute · ~10 min
Build the masala base.
1.In the same oil, add cumin seeds and bay leaf.2.Add onion and cook until light golden.3.Add the crushed ginger, garlic, and green chili, then sauté for 1 minute.4.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.5.Cook until the tomatoes soften and the masala looks thick. - saute · ~6 min
Cook the ground peas.
Add the coarsely ground green peas to the masala and cook on medium heat for 5 to 6 minutes, stirring often, until the raw smell fades and the mixture looks slightly dry.
TIPKeep stirring so the peas do not catch at the bottom. - simmer · ~12 min
Simmer the nimona.
Return the potato to the pan and pour in the water. Mix well, cover, and simmer for 10 to 12 minutes until the potato is tender and the curry turns thick and spoonable.
- garnish · ~1 min
Finish with garam masala and coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the peas coarsely, not into a smooth paste, so the nimona keeps its rustic texture.
- 2If using frozen peas, thaw and drain them first to avoid a watery masala.
- 3Let the mustard oil lightly smoke before cooking; this mellows its pungency and gives authentic flavor.
- 4Fry the potatoes until just golden at the edges so they hold their shape during simmering.
- 5Cook the ground peas until the raw grassy smell disappears; this step is key to a fuller taste.
- 6Stir often once the peas go in, because the thick mixture can catch quickly at the bottom of the kadai.
- 7Nimona thickens as it rests, so loosen with a splash of hot water when reheating if needed.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, use extra ginger, green chili, and a pinch of hing for a sattvic-style version with a lighter, cleaner taste.
low oilLow-oil
Reduce the mustard oil slightly and steam the potatoes before adding them; useful if you want a lighter everyday curry.
spicierSpicier
Add one more green chili or a little extra red chili powder for a hotter, winter-style nimona.
with methiWith-methi
Add a small handful of chopped fresh methi while cooking the peas for a pleasantly earthy, slightly bitter note.
Why this is on our healthy list.
Pea-Based Plant Protein
Green peas make this curry more filling and nourishing than many vegetable gravies, while also adding fiber.
Fiber From Peas and Potato
The combination of peas, potato, onion, and tomato gives the dish satisfying bulk that can support fullness.
Tomato and Spice Goodness
Tomato, ginger, garlic, and spices add flavor along with protective plant compounds commonly found in homestyle Indian cooking.
Frequently asked questions
Yes. Thaw and drain them first, then grind coarsely. Frozen peas work well, though fresh peas give the sweetest flavor.
