Matar Ka Nimona Recipe

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

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Indian

Servings: adults

Calories: 297kcal

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 or food processor. Do not add water. The texture should be gritty. Set aside.

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 (if adding) till golden and transfer to a bowl.
In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for a few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes. Add the spices, salt, and mix nicely.
Pour in the hot water to achieve your desired consistency. Simmer on low heat for 8-10 minutes.
Add the green masala paste, and the leftover ¼th green peas. Mix well. 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, whole green peas to finish cooking and all the flavors to meld.
Serve matar ka nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves.

Traditional ingredients like green garlic, or dal wadi enhance the taste of nimona. But of not available, you can make the dish without them also.
Do not add too much water in the nimona. The consistency should be thick like a dal.
This nimona recipe is medium spicy. Reduce the amount of green chillies as per personal preference.
If you do not like the taste of mustard oil, use ghee to cook nimona. I would not recommend using vegetable refined oil. It need an oil with a strong taste and aroma.