Nimona is a green peas based dish from the state of Uttar Pradesh. Peas are ground and cooked with a few spices to make matar ka nimona. Traditionally, nimona has a soupy consistency. It is a very popular dish of Uttar Pradesh and is prepared in households across the state. However, I have taken a slightly different take on this classic. In this nimona recipe, peas have not been blended completely instead the same have been mashed to a coarse consistency. The nimona has been flavored with spices, onion, garlic, etc. Further potatoes have also been used to make this U.P. ka nimona. This nimona recipe gives a coarse and spicy yet flavorsome nimona. It can be served with chapatti or rice.
Peas: Fresh peas work the best for Nimona. Not only fresh. It is also important to use tender peas.
Onion Tomatoes: The very basic gravy using chopped onions and pureed tomatoes form the base for this nimona recipe.
Ginger, garlic, and chilies: These ingredients are used to spice up the nimona. These add a lot of flavor to it.
Spices: A few whole spices along with the basic powdered spices have been used in the nimona recipe.
Nimona should be prepared using fresh and tender peas. There could be several versions of the same.
You might like other recipes using green and fresh peas i.e. matar ka pulao, aloo matar, matar mushroom, matar paneer, soya matar kebab, Banarasi Chooda matar, etc. I believe I should make a collection of recipes using peas.
Serve it hot with rice for a weekday dinner.
Do watch Dora Cake Recipe
1.This recipe serves 3-4 persons.
2.In a pan heat enough water.
3.Add in a little salt.
4.Let the water come to a boil. Add in 2 cups of peas.
6.Let it simmer for 10-12 minutes or till the peas are soft.
7.Strain the water. Do not discard the water.
8.Mash the peas till it is coarse. You can blend it too.
9.Keep aside for now.
10.Heat enough oil in a pan. Heat till the smoking point. Switch off the flame.
Tips:Do this if using mustard oil. Otherwise heat till hot.
11.Add 1 cubed potato.
12.Fry potatoes on low flame.
13.Fry till the potato cubes become golden. Keep aside for now.
14.In a mortar pestle add 1" piece of ginger.
15.Followed by 2 garlic cloves.
16.And 2 green chilies.
17.Make a coarse paste.
18.Keep aside for now.
19.Heat 2 tbsp of mustard oil till smoking point. Let it cool down.
20.On low flame add 1 tsp cumin seeds (jeera).
21.Add big pinch of asafetida (heeng).
22.Next add 2 bay leaves (tej patta).
23.Next add 6-8 black pepper corns (sabut kali mirch).
24.Add 2 cloves (laung).
25.Add the chili, ginger and garlic paste.
26.Cook everything for a couple of minutes.
27.Add 1 large chopped onion.
28.Cook on low flame till the onions become translucent.
29.Add powdered spices i.e. 1 tsp red chili powder.
30.Followed by 1/4 tsp turmeric powder.
31.And 1 tsp of coriander powder.
32.Cook for a minute.
33.Add 3 pureed tomatoes.
34.Cook on low flame till the oil oozes.
35.Add the mashed peas.
36.Add 2 cups of water. Use the water in which peas were boiled.
37.Simmer for 5-7 minutes.
38.Add fried potatoes.
39.Add salt to taste.
40.Add 1 tsp garam masala powder.
41.Cover and cook for 10-12 minutes.
42.Check and adjust the consistency and seasoning. Finish off with a handful of chopped coriander leaves.
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
Make ginger, garlic and chili paste:
How to make Nimona?
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