Matar ka Nimona is spicy curry of green fresh green peas simmered with tomatoes and spices to make gravy similar to dal, hence I also called hari matar ki dal in some parts of Uttar Pradesh. It is one of the most popular food of Uttar Pradesh during winters when green peas are at its best and markets flooded with them. Variation can be done by adding potatoes or soya chunks following the same steps. Addition of wadis (aka wadiyan or Badi) are optional, however, it enhances to taste and aroma of the curry. Furthermore, It would be good if tomatoes used for this curry are sour.
The preparation of this curry is not at all restricted to winters only as this can be made any season using frozen peas. Matar ka Nimona is best enjoyed with phulkas or parathas, but personally, I relish this spicy deliciousness with hot steamed rice 🙂
Let’s see how to make matar ka nimona ( my mom’s recipe 🙂 )…
2 cup of shelled green peas
2 small onions, finely chopped
250gms, tomatoes, finely chopped
2 teaspoon green chili paste
1 teaspoon, ginger paste
1 teaspoon, garlic paste
3-4, Moong dal or Urad dal wadi
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoon + 2 teaspoon oil
In a pan or kadhai, heat 2 teaspoons of oil
Add peas ( matar) and saute on high for 2 minutes
Cover and cook until they are soft and can be mashed
Take it off the heat and mash it coarsely with the masher
In another kadhai or pan, heat 2 tablespoons of oil
add wadis and fry until fragrant and light golden. Take them out.
In the same oil, add cumin and allow it to crackle. Add onions and fry until soft and pink
Add ginger garlic paste and saute for a minute or until raw smell goes off
Add tomatoes, turmeric, green chili paste and freshly cracked pepper, wadis. Saute for 3-4 until tomatoes are soft and spices are cooked well
Now, add coarsely mashed peas and salt, mix well
Add water according to the consistency required. Add garam masala and mix
Bring it to boil and simmer for 5-6 minutes.
Dish out and garnish with chopped green coriander
Serve them hot with phulkas/parathas or rice.