Wishing a very happy new year to all my readers.
Matar nimona. A spicy curry with ground green peas, fried potatoes and spices. Delicious curry from UP cuisine.
Its my most favourite curry from Uttar Pradesh cuisine. My mom in law used to make it so often. In a joint family lots of green peas require to make nimona. Our duty was to peel the green peas. Mom in law was a great cook. Still remember the taste of her food. So here is the matar nimona recipe of maa.
Onion is absolutely optional. I love the without onion garlic version more.
Sharing the recipe with or without onion both. Main ingredients are green peas, ginger, green chilli, tomato, cilantro or coriander leaves and lemon juice with salt and spices.
You may like two more green peas recipe on this blog.
And a green chickpea curry
This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttar Pradesh cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is talented blogger Renu who blog at Cook With Renu. I always love her healthy and delicious recipes.
Visit her space for different types of wonderful recipes. I have recently bookmarked her chocolate coconut flour cake to try out. Renu gave me cumin seeds and turmeric and I made this matar nimona with these ingredients. I gave her jaggery and til or sesame seeds. And she made delicious bajre ki tikki.
Recipe is very easy yet mouthwatering. I am sharing two methods to make this dish. One is with onion garlic and second is without onion garlic. You can make your dish following any of these methods.
Recipe
Green peas – 500 gram
Potato – 1 large
Tomato -2, chopped
Ginger – 1/2 inch piece, peeled and chopped
Garlic – 4 – 5, optional
Green chilli – 2 – 3 or to taste
Onion – 1 chopped, optional
Cumin seeds – 1 teaspoon
Hing or asafoetida – a pinch
Cumin powder – 1 teaspoon
Coriander powder – 1&1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 teaspoon
Cilantro or coriander leaves – 2 – 3 tablespoon, chopped
Salt to taste
Mustard oil – 3 tablespoon
Lemon juice – 1 teaspoon
Water – 2 cup
Method of with onion garlic
1. Peel and chop the potato lengthwise or you can chop into cubes.
2. Peel the peas. Remove the shell and take out the peas.
3. Rinse and reserve 1/4 cup peas. Grind the remaining peas in your food processor or grinder.
4. Grind onion, garlic and green chilli. Make a smooth paste.
5. Grind the tomatoes.
6. Heat 1 tablespoon oil in a pan. Better to use nonstick pan. Add ground green peas and 1/4 cup whole peas which you have reserved. Fry the peas well. When dried up reduce the heat and fry on low heat. Stir constantly to avoid sticking to the bottom.
7. Fry till ground peas starts to change it’s colour and raw smell goes away. You will get a nice aroma. It will take 5 – 6 minutes. Remove from heat and keep aside. You can follow second method as I have mentioned for no onion garlic recipe below. Add the green peas paste after tomato and fry.
8. Heat remaining oil in a pan or wok. Add chopped potato. Fry till potato pieces becomes golden brown. Remove from oil.
9. In the same oil add cumin seeds and hing or asafoetida.
Let the seeds splutter. Add onion, garlic and green chilli paste. Fry till oil leaves the sides.
10. Add tomato paste and saute till the mixture dried up and leaves the sides.
11. Add fried potato, green peas, cilantro or coriander leaves, salt and all the dry spices.
Mix everything well. Saute for a minute.
12. Add water and mix. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 5 – 6 minutes or till the potato becomes soft.
13. Remove the cover. You can add more water if require. When you get your desired consistency, taste and adjust salt if require.
14. Add lemon juice, mix and remove from heat.
15. You can garnish with cilantro or coriander leaves.
Serve with rice, pulao, roti paratha or puri with lemon wedge and onion slices.
No onion garlic method
1. Grind the green peas and keep aside.
2. Grind the Tomatoes and green chilli.
3. Heat oil in a pan. Add the potatoes. Fry till potatoes becomes golden brown. Remove from oil.
4. In the same oil add cumin seeds and hing or asafoetida. When the seeds starts to splutter add tomato and green chilli paste.
5. Saute till the mixture dried up and oil leaves the sides.
6. Add green peas paste and reserved green peas.
7. Fry on low heat till raw smell of green peas goes away and you will get a nice aroma. It will take about 6 minutes.
8. Add fried potato, cilantro or coriander leaves, salt and all the dry spices.
Mix well and saute for a minute.
9. Add water and mix.
When it starts to boil reduce the heat.
Cover and cook on low heat for 5 – 6 minutes or till the potatoes becomes soft.
10. Remove the cover. Taste and adjust the seasoning.
Add little more water if require. Or cook till you get your desired consistency.
11. Add lemon juice, mix and remove from heat.
Serve hot with steamed rice, jeera rice, pulao or any bread.
Note
Add green chilli according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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