Matar Ka Nimona Recipe

Matar Ka Nimona — a traditional, Bihari winter stew of fresh green peas perfect for comforting breakfast or lunch.

Jump to:

• Ingredients You’ll Need
• How To Make Nimona
• Serving Suggestion
• Matar Ka Nimona Recipe

As the chill of winter descends upon North India, bringing with it a bounty of fresh, sweet green peas, the kitchens of Bihar and Eastern Uttar Pradesh begin to simmer with the most comforting aroma of matar ka nimona.

Nimona is not your average curry. It’s soulful, humble, and intensely flavourful, coarse paste of fresh green peas, simmered in an aromatic masala base, with golden-fried potatoes.

Ingredients You’ll Need

For the Green Paste:

• Coriander Stalks and leaves for the green colour.
• Garlic, Ginger, and Green Chilli
• Coriander and Cumin Seeds

Other Ingredients:

• Fresh Green Peas are the key ingredient in Northern India during the winter season. Many dishes like Ghugni, Paratha, and Nimona are not made with frozen peas. The taste, texture, and the authenticity is not the same.
• Dal Wadi: In many places, dal vadi (wadiyan) is added to the matar ka nimona for texture and taste. You can use Amritsari, Sindhi, or Bengali style badi.
• Mustard Oil gives a sharp taste to the nimona.
• Spices: Cumin Seeds, Garam Masala, Chilli Powder, Turmeric Powder, Dried Red Chilli, Asafoetida (hing).
• Vegetables: Tomato, and Potato

How To Make Nimona

1. Prepare The Two Pastes

Combine the ginger, garlic, green chilies, coriander seeds, leaves stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste. Set aside.

Take ¾th of the green peas and grind them into a coarse paste in the same blender. Do not add water. The texture should be gritty, not smooth. Set aside.

2. Fry the Potatoes and Wadi

• Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point.
• Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside.

• Similarly, fry the dal wadi till they become golden and crisp. Set aside.

3. Roast Green Peas Paste

• In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes.

• This step is vital: the paste will gradually dry out, change color from bright green to a duller green/light brown, and become fragrant. It should separate from the oil.

• Add the spices, salt, and mix nicely.

4. Build the Nimona Base

• Pour in the hot water to achieve your desired consistency. Nimona is traditionally like a dal, not a thick gravy or too thin. Simmer on low heat for 8-10 minutes.

• Add the green masala paste, and the leftover ¼th green peas. Mix well, ensuring everything is combined. Cook for 2-3 minutes. Then add the fried potatoes, and wadi.

• Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, green peas, and wadi to finish cooking and all the flavours to meld.

Serve matar nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves.

Serving Suggestion

Matar Ka Nimona is the perfect winter comfort meal. It is a main course dish traditionally enjoyed with:

• Steamed Rice (Chawal): The thin, soupy consistency makes it an ideal pairing for plain basmati rice or jeera rice.
• Roti or Paratha: Great for scooping up the flavorful gravy.

Do you love fresh green peas? I’d love you to try this Creamy Green Peas Soup, Crispy Matar Kachori, or the restaurant style Matar Methi Malai Curry

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