Matar Nimona
A rustic and hearty green pea curry from Uttar Pradesh, where fresh winter peas are ground into a paste and simmered with potatoes and spices. A truly unique and flavorful dish, perfect with hot rice or rotis.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Pea Paste and Vegetables
- b.Set aside 1/2 cup of whole green peas for later.
- c.In a grinder, combine the remaining 1.5 cups of peas, ginger, garlic, and green chilies.
- d.Pulse a few times to get a coarse paste. Do not add water and avoid making it too smooth.
- e.Prepare the other vegetables: peel and cube the potatoes, finely chop the onion, and puree the tomatoes.
- 2
Step 2
- a.Fry the Potatoes
- b.Heat 2 tablespoons of mustard oil in a heavy-bottomed pan (kadai) over medium heat until it's lightly smoking.
- c.Carefully add the cubed potatoes and fry, stirring occasionally, for 5-6 minutes until they are golden brown and crisp on the edges.
- d.Using a slotted spoon, remove the potatoes from the pan and set them aside.
- 3
Step 3
- a.Sauté the Pea Paste
- b.In the same pan, add the coarse pea paste. There's no need to add more oil at this stage.
- c.Sauté on low-medium heat, stirring continuously, for about 7-8 minutes. This is a crucial step.
- d.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.
- e.Once done, remove the sautéed paste from the pan and set it aside.
- 4
Step 4
- a.Cook the Masala Base
- b.Add the remaining 2 tablespoons of oil to the pan and heat it.
- c.Add the cumin seeds and let them splutter. Immediately add the hing and sauté for a few seconds.
- d.Add the chopped onions and cook for 5-6 minutes until they turn soft and golden brown.
- e.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
Step 5
- a.Combine and Simmer the Nimona
- b.Add the sautéed pea paste to the cooked masala and mix thoroughly for about a minute.
- c.Add the fried potatoes and the reserved 1/2 cup of whole green peas. Stir to coat everything with the masala.
- d.Pour in 2 cups of hot water and add salt. Mix well.
- e.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
Step 6
- a.Finish and Serve
- b.Turn off the heat. Stir in the garam masala and the optional ghee for a rich aroma and flavor.
- c.Garnish generously with freshly chopped coriander leaves.
- d.Let the nimona rest for 5 minutes to allow the flavors to meld.
- e.Serve hot with steamed basmati rice or fresh rotis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, sweet winter peas. Frozen peas can be a substitute, but the taste will be different.
- 2Sautéing the ground pea paste is the most important step. Do not rush it; this develops the unique flavor and removes any raw smell.
- 3Ensure the pea paste is coarse. A fine, smooth paste will result in a pasty texture in the final curry.
- 4Using mustard oil provides an authentic, pungent flavor. Heat it until it's lightly smoking to mellow its pungency before adding other ingredients.
- 5For an even more traditional touch, add a few fried `moong dal vadi` (lentil dumplings) along with the potatoes during the simmering stage.
Adapt it for your goals.
Protein Boost
Add 150g of cubed paneer or fried `moong dal vadi` along with the potatoes for a richer, more protein-packed dish.
No Onion Garlic VersionNo Onion-Garlic Version
For a sattvic version, skip the onion and garlic. Increase the amount of ginger slightly and add a pinch more asafoetida (hing) to compensate for flavor.
Creamy TextureCreamy Texture
Stir in 2-3 tablespoons of fresh cream (malai) or cashew paste at the very end of cooking for a richer, creamier gravy.
Why this is on our healthy list.
Rich in Plant-Based Protein
Green peas are an excellent source of plant-based protein, which is essential for building and repairing tissues, supporting muscle health, and keeping you feeling full and satisfied.
High in Dietary Fiber
This dish is loaded with dietary fiber from peas and vegetables. Fiber aids in digestion, helps maintain stable blood sugar levels, and promotes a healthy gut microbiome.
Boosts Immunity
The combination of garlic, ginger, turmeric, and other spices contains powerful anti-inflammatory and antioxidant compounds that help strengthen the immune system and protect the body from illness.
Good for Heart Health
Peas are low in fat and contain heart-healthy minerals like magnesium and potassium. When prepared with minimal oil, this dish can be part of a heart-friendly diet.
Frequently asked questions
Yes, Matar Nimona is quite healthy. It's rich in plant-based protein and fiber from green peas, and packed with vitamins and minerals from the vegetables and spices. Using mustard oil provides healthy fats. To make it even healthier, you can reduce the amount of oil used.