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Matar Nimona Recipe | Matar Ka Nimona | Green Peas Curry
With yummy fresh green peas, potatoes, and very minimal spices, Matar ka Nimona is an Indian curry made in the UP style.
Served with rice or chapati/paratha, this curry is tasty and soupy. Taking just 30 minutes to cook, it is ready in no time.
The best way to make this fresh peas curry is with tender winter peas that are at their sweetest when they are in season.
Even though we enjoy green peas in all seasons, I believe we can all agree that winter peas are the tastiest.
I simply can’t seem to get enough of the peas dishes. In Hindi language, peas are commonly referred to as matar. As a result, most of the names of pea dishes begin with “matar”.
Whether it is matar paneer, aloo matar, makhana matar, or matar ka paratha, matar ki kachori all these traditional north Indian curries taste great in any season.
But the most notable dish is Matar nimona or matar ka nimona. In my opinion, that dish belongs to the winter season.
Other favorite dishes of mine when it comes to winter dishes is gatte ki sabji, Matar mushroom, and Paneer veggie Bhurji.
It’s hard for me to imagine myself enjoying Nimona during the summer. It tastes best in winter when the fresh peas are available!
What Is Matar Nimona
In reality, Nimona is a soupy, spicy curry with robust flavours, but you only need a few spices to make it.
matar ka nimona recipe
Nimona can be made with peas or fresh green chickpeas (choliya). There is no difference in the method, but there is a difference in taste. You can also try that delicious variation.
The intention of this post is to show you how this dish is cooked in Uttar Pradesh with my own twists, substitutions, and personalizations, of course.
Matar Ka Nimona
Fresh green peas, potatoes, and a very minimal amount of spices are used to make Matar ka Nimona, a UP-style Indian curry. A tasty soupy curry that goes well with poori, rice, chapati or lachcha paratha or just plain paratha.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian cuisine
Servings: 4 servings
Author: Ranjeeta Nath Ghai
- 2 medium potatoes
- ¼ cup green peas shelled and boiled
- 2 cups green peas shelled
- 2 Tomatoes sliced
- 2 green chilis
- 1 spoon ginger paste
- 3-4 dal wadi/mangodi/badi
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ½ tsp foodalltime garam masala powder
- 1 tsp Multipurpose Healthy Green Paste गुणकारी हरा मसाला
- 3 tbsp coriander leaves with stems chopped
- 1 sprig curry leaves
- 3 tbsp mustard Oil
- Salt to taste
- Do not make a paste–you want the grind to be coarse. You should be able to feel some “bite” in the curry.
- Heat 1tbsp of mustard oil in a pan until it reaches the smoking point. Add the ground peas and stir continuously for a few minutes on low heat.
- After roasting the peas, set them aside.
- In a separate pan, add 2 tablespoons oil and fry the dal badi. Once they are fried, take them out of the pan.
- After the oil is hot, add cumin seeds. Allow the cumin to crackle in the tempering.
- Add 1 sprig of curry leaves, asafoetida (hing) and 3 whole red chillies.
- After adding the coriander paste, fry for 2 to 3 minutes before adding in two sliced tomatoes.
- Cook the tomatoes until they are soft, then add ¼ tsp of turmeric powder. Add the roasted peas and Multipurpose Healthy Green Paste गुणकारी हरा मसाला. Mix well with the tomato masala. Finally, add approximately 2 cups of water and stir.
- Now, add two boiled potatoes that are sliced, fry the badi, ¼ cup of boiled peas, salt to taste, garam masala cook for a few minutes on low heat.
- You can enjoy matar ka nimona as a thick soup or serve it with rice, paratha or Naan. It is hearty peas curry that tastes best when served hot.
- Matar Nimona tastes best when made with fresh peas. The same recipe can also be used with frozen peas.
- For an authentic taste, use mustard oil. The second best option is desi ghee. Alternatively, you may use any oil of your choice if you do not have both of these.
- Coriander seeds add a great flavor to the green paste if you can find them. For maximum flavor, use the part near the coriander roots.
- If you can find Dal badi (dried lentil dumplings), it adds even more flavor. No worries if you don’t get them! You will still enjoy the curry.
- The dal badi can be moong dal mangodi or amritsary badiyan. Ajust youe spices as per the spices added in the badi.
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