Home / north indian curry / Matar Ka Nimona / Green Pea Curry
25 September, 2016

Matar Ka Nimona / Green Pea Curry

Posted in : north indian curry, Veg Gravy on by : nrdubey Tags: , , ,

Date – 13.9.2016

About Recipe

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

 

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Ingredients

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

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Method

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.

In Short

 

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Take matar in a blender

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Make course paste without adding water

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Heat oil

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Add bay leaf, clove and cinnamon stick, wait until crackle

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Add cumin, wait until cumin turns light brown

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Add choppedf onion, saute for few seconds

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Add potato cubes, stir and cover it up with the lid and cook for 2-3 minutes at low – medium

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Meanwhile take these ingredients in a blender

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Make fine paste

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Add paste to the kadai  and then add red chili, turmeric, coriander and garam masala, saute until oil saparets

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Add matar paste and fry till raw smell of matar goes off

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Add 2 – 2 1/2 cup of water

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Add salt

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Bring it to boil

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Cover it up with the lid and until potato gets tender and cooked

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Matar ka nimona is ready, here if you want add chopped coriander leaves



 

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