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
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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