Matar Ka Nimona Recipe Step By Step

Matar Ka Nimona is one of the most popular winter dish from North India, especially UP. This fresh peas curry resembles dal, hence referred to as Hare Matar ki Dal in some parts of the region. The preparation of this traditional UP style matar ka nimona recipe is not at all restricted to winters only. This can be made any season using frozen green peas as well. We in winters, significantly, shell and freeze the fresh peas for the later use throughout the year. I learnt this from my mother, and every year I deep freeze them in ziplock, without fail. Matar ka Nimona is best enjoyed with phulkas or parathas, but personally, I relish this spicy deliciousness with hot steamed rice Let’s see below, how to make this delicious curry which is my mom’s recipe..

Tips to make Best Matar Ka Nimona Recipe

How to make matar ka nimona - Step by Step

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 and reserve

In the same oil, add cumin and allow it to crackle.

Add onions and fry until soft and pink

Then, add ginger garlic paste, green chilli paste and saute for a minute or until raw smell goes off

Add tomatoes, turmeric, and freshly cracked pepper, wadis. Saute for 3-4 until tomatoes are soft and spices are cooked well

Now, add coarsely mashed peas, wadis and salt, mix well

Add water according to the consistency required. Bring it to boil and simmer for another 5-6 minutes.

Finally, add garam masala powder and chopped coriander leaves and mix, cook for another minute

Dish out and serve them hot with phulkas/parathas or rice.

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