25 September, 2016
Matar Ka Nimona / Green Pea Curry
Date – 13.9.2016
Matar ka nimona is very popular dish of Avadh and Uttar Pradesh. In this recipe course matar paste is cooked in onion, ginger, garlic, tomato and other indian spices. This subzi normally we prepare during winter season because matar is easily available at that time. You can prepare the same subzi with green chana as well. It is best serve with hot rice, chapati and paratha. I hope you will try this recipe and give it a try.
Preparetion time – 15 minutes
Cooking time – 25 minutes
Recipe category – main course
Serve – 3-4
Measurement cup used 1 cup – 240 ml
Matar / green peas – 1 cup
Potato – 1, small to medium, cut into cubes
Onion – 1, medium, chopped
Bay leaf – 1
Clove – 2
Cinnamon stick – ½ inch
Cumin seeds – ½ tsp
Garam masala – 1 tsp
Red chili – 1/2 – 1 tsp
Coriander powder – 1 tsp
Turmeric – ½ tsp
Oil – 3 tbsp
Water – 2 cups or as needed
Salt – as per taste
Red chili powder – ½ tsp or as per taste
For making paste
Tomato – 1, medium, chopped
Ginger – 1/2 inch
Garlic clove– 5-6
Green coriander leaves – 2 tbsp, chopped
Green chili – 1-2, broken
Sanuf/ sombu / fennel seeds– 1 tsp
Take matar in a blender and make course paste. Peel the potato and cut into cubes. Set them aside.
Heat oil in a heavy bottom kadai.
Add cumin seeds, bay leaf, clove and cinnamon, wait till they splutter.
Add chopped onion, saute for few seconds.
Add potato cubes, stir then cover with the lid and cook for 2 minutes at low flame.
Meanwhile in a small blender take ingrideants under ‘for making paste’ and blend into smooth paste.
After 2 minutes open the lid and add this blended paste to this along with red chili, coriander, turmeric and garm masala. Saute until oil sapaters.
Now add course matar paste to the kadai then fry until the raw smell of matar goes off.
Add salt and 2 cups or some more water. For more gravy add 2+1/2 cups water.
Bring this mix to boil then simmer the flame, cover it up with the lid and cook until potato gets cooked.
When the potato is cooked turn off the flame and serve this delicious matar nimona with hot chapatti and rice.
If you want garnish it with chopped coriander.
Take matar in a blender
Make course paste without adding water
Add bay leaf, clove and cinnamon stick, wait until crackle
Add cumin, wait until cumin turns light brown
Add choppedf onion, saute for few seconds
Add potato cubes, stir and cover it up with the lid and cook for 2-3 minutes at low – medium
Meanwhile take these ingredients in a blender
Make fine paste
Add paste to the kadai and then add red chili, turmeric, coriander and garam masala, saute until oil saparets
Add matar paste and fry till raw smell of matar goes off
Add 2 – 2 1/2 cup of water
Bring it to boil
Cover it up with the lid and until potato gets tender and cooked
Matar ka nimona is ready, here if you want add chopped coriander leaves