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Matar ka Nimona(Green Pea Stew)

This matar ka nimona is a mouth watering green peas stew that will have you licking your fingers and coming back for more.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, lunch
Cuisine Indian, Northern Indian
Servings 4 servings

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

  1. 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. 
  2. 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. 
Keyword green peas, green peas nimona, indian dinner, matar ka nimona, nimona, stew, vegetable stew