Matar nimona, popular North Indian recipe prepared with green peas is different in taste then any other sabzi. It makes a good combination with rice.
- Green Peas – 1 cup
- Potatoes- 1 peeled
- Tomatoes – 2 ( 250 gms )
- Mustard oil – 3 tbsp
- Green Coriander- 3 to 4 tbsp ( finely chopped )
- Green Chili- 2
- Ginger Baton – 1/2 inch
- Cumin seeds- 1/2 tsp
- Asafoetida – 1 Pinch
- Coriander Powder- 1 tsp
- Turmeric Powder- 1/4 tsp
- Garam Masala – 1/4 tsp
- Salt- 1 tsp ( or to taste)
How to make?
Start with grinding the peas. Leave few peas and place the remaining in a mixing jar and grind them little coarsely. Take out the ground peas in the same bowl. After this, roughly chop tomatoes, green chilies and ginger in the mixer jar and grind them finely. Also, thinly slice the potatoes as well.
Heat 3 tbsp mustard oil in a wok. When the oil is hot, add chopped potatoes and fry until they get golden brown in color. Potatoes have turned little brown from beneath and continue frying until they get golden brown in color.
Take out the fried potatoes. Add cumin seeds and asafoetida in the remaining oil and reduce the flame to low. Also add coriander powder, turmeric powder and tomato-green chilly-ginger paste. Now saute the masala until oil starts separating from it.
When the masala is roasted well, add peas to it. Stir and saute for 2 minutes. Cover and let them cook for 3 to 4 minutes. Stir the peas in at regular intervals.
After 4 minutes, stir the peas as well and check. For this, press the whole pea to check if turned tender. Peas are tender, now add 1 cup of water to it, followed by fried potatoes to it. Increase the flame a little. Add red chilly powder, garam masala, salt and green coriander. Mix everything really well. Cover and cook for 2 to 3 minutes on low flame.
After 3 minutes, stir it again. Nimona is ready, transfer it to a plate. Garnish with green coriander.
Tasty green peas nimona is ready. Serve it wit chapatti, paranthas or pooris and relish eating.