One of my favorites thing about what I do on this blog is discovering and trying out delicious dishes from around the world. Sometimes it is about finding a gourmet treasure amongst one's own cuisine and this matar ka nimona is one such dish. Green peas takes centerstage in this vegetarian stew from the UP and Bihar region of India. When I tell you this wonderful dish will leave you licking your fingers, you better believe it!
Green peas work so well in many dishes including this Green Peas Masala, Vegetable Sagu, Matar Paneer, Asparagus and Crispy Green Peas Salad
What is Matar ka Nimona?
Matar ka nimona is a winter season stew that celebrates the freshly harvested green peas in areas of Northern India like Uttar Pradesh, Bihar and Madhya Pradesh. 'Matar' is the Hindi word for green peas. It's very common to see peas being shelled especially by mothers and grandmothers in houses around the country when in season. Although frozen peas is becoming popular, whole pea pods are still how most people purchase this lovely vegetable in season.
Nimona definitely calls for fresh peas. It is coarsely ground and cooked with spices and additional ingredients like tomatoes and potatoes. However, living here in the US I find it easier to get my hands on frozen peas. The nimona turned out absolutely delicious.So I can assure you, frozen peas are perfectly okay to use. If you do have access to fresh peas, then of course feel free to use it.
Ingredients you will need
For the base - We will make a paste of onion, garlic, ginger and green chilis
Spices - We will use both whole and powdered spices including bay leaf, cloves, cumin seeds, asafetida, turmeric powder, coriander powder, Kashmiri red chili powder and Garam masala.
Vegetables - We need green peas, tomatoes and potatoes. The potatoes are initially fried separately and added back later on while the peas are cooking. You can also use an air fryer to cook the potatoes and add it back.
Other ingredients - Cilantro, cooking oil, water and salt. Nimona traditionally calls for mustard oil for added flavors and color. However, you can use any neutral flavored oil or ghee if you don't want to use mustard oil.
Optional - Urad wadis are traditionally added to the nimona alongside the potatoes. These wadis are sun dried dumplings made from split black lentils and some spices. If you can find them at a store or lucky enough to have these at home, add them when you have 10-15 minutes left to simmer.
Matar ka nimona - how to serve, store and meal prep
Serving Suggestions
Nimona can be served alongside Indian flatbreads like chapati/roti, naan or kulchas and with rice. It works amazingly well with both. You can make the gravy a little thinner by adding extra water if planning to serve with rice.
Storage
This dish is suited well for storage both in the refrigerator and freezer. The flavor intensifies overnight and you will find the nimona tastes even better as leftovers! Store in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheat from the refrigerator in a microwave oven or over the stove top. When reheating from frozen, reheat in the oven at 375 deg F for 35-40 minutes or in the microwave until thawed and thoroughly heated. Keep stirring in between to ensure the stew is being heated up evenly.
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Recipe
Matar ka Nimona(Green Pea Stew)
Equipment
- 1 12" or 15" Kadai(Indian wok) sub with a deep pan or Dutch oven
Ingredients
- 3 ½ cup Green Peas fresh or frozen, ground coarsely
- 2 medium Potatoes
- 2 medium Tomatoes
- 2 + 1 tablespoon Ghee or Avocado Oil use mustard oil for a more authentic flavor
- 1 - 2 cup Water
- 4-5 stalks Cilantro washed and finely chopped
- Salt to taste
- 4-5 Urad Wadis optional
Onion Paste
- 1 medium Red or Yellow Onion peeled and quartered
- 3 cloves Garlic peeled
- 1 inch Ginger peeled
- 1-2 Green Chilis
Spices
- 1 Bay Leaf
- 4 Cloves
- 1 teaspoon Cumin Seeds
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- ½ teaspoon Kashmiri Chili Powder
- 1-2 pinches Asafetida
- 1 teaspoon Garam Masala
Instructions
- Place the onions, garlic, ginger and chilis in a blender. Blend until completely smooth. If you need to add any water, add a couple of tablespoons while grinding.
- Heat the kadai or the pan. Once hot, add 2 tablespoon of oil/ghee. Add the diced potatoes and roast them for 5-7 minutes.
- Remove the potatoes and add the remaining tablespoon of oil to the same pan. Once hot, add the bay leaf, cumin seeds, cloves and asafetida. After 30-45 seconds, you should see the cumin seeds sizzle in the oil. Now, slowly add the ground onion paste to the pan.
- Mix well and let this mixture cook for 5 minutes. Add the chopped tomatoes to the pan and let it cook for a minute. Add the turmeric, coriander powder, chili powder. Mix well and add a cup of water. Season with some salt. Add the ground peas. Let this mixture simmer for 10 minutes.
- Now add the roasted potatoes. Mix and season with some more salt. Add more water if required and simmer for another 5 minutes or until the potatoes are fully cooked. Finish with garam masala. Add chopped cilantro and drizzle a little ghee if you desire.
- Serve hot over white steamed rice/ jeera rice or rotis.
Notes
- Replace the green chilis with a milder chili like jalapeño or Anaheim if you prefer. You can also deseed the green chilis before using to cut down on the heat.
- You can also air fry the potatoes before adding back to the nimona to prevent using too much oil and also cut down on time cooking it.
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