Matar ka Nimona is a green peas curry made in certain state of India like Bihar and UP during winter months when fresh peas are in season. It's so comforting over a bowl of white rice.
3cups + 3 tablespoonsgreen peasdivided, use fresh sweet peas only
3/4cupcilantroor adjust to taste
3largegarlic cloves
1inchgingerto grind
1 & 1/2tablespoonoilI used mustard oil and recommend using it
2smallpotatoesI used gold potatoes
2bay leaves
1teaspooncumin seeds
1/4teaspoonhingalso known as asafoetida
1mediumred onionchopped
2smalltomatoespureed
1 & 1/4teaspoonsaltdivided, adjust to taste
1 & 1/2teaspooncoriander powder
1/4teaspoonred chili powderor to taste
1/4teaspoonturmeric
4-5cups wateras needed
1/4teaspooongaram masala
gheeto drizzle on top
Instructions
Add 3 cups fresh peas to a blender and grind to a paste without adding water and set aside. It should be a slightly coarse paste.
Then blend 3/4 cup cilantro, 3 garlic cloves, and 1-inch ginger to a paste with 3 tablespoons water and set aside.
Heat mustard oil in a pan on medium heat until it is smokey hot Then add the cubed potatoes and cook them for around 4 minutes on medium heat until they get a little brown color on them. Then remove on a plate.
To the same oil, now add bay leaves, cumin seeds and hing. Let the cumin seeds sizzle and then add the chopped onion, stir and cook the onions for 3 minutes until they are soft and translucent. Then add the prepared cilantro, garlic & ginger paste and cook for 2 minutes.
Add the pureed tomatoes along with 1/2 teaspoon salt and cook for 3 minutes.
Stir in the pea paste and cook for 7 to 8 minutes, stirring often so that it doesn't stick to the bottom of the pan.
Stir in the semi-fried potatoes along with remaining 3 tablespoons of the whole peas. Stir and mix everything and then add the spices- coriander powder, red chili powder (to taste), turmeric and additional 1/2 teaspoon salt. Cook the spices for 1 minute.
Now, add 4 to 5 cups of water, depending on the thickness of nimona you prefer. We made it quite thin in my house. Stir everything and let the nimona simmer for 10 to 15 minutes. Taste test and add more salt as needed. I added 1/4 teaspoon more salt here for a total of 1 & 1/4 teaspoon salt in the recipe.
Once it has simmered add the teaspoon garam masala. Serve nimona with hot rice with a drizzle of ghee on top.
Notes
Skip ghee at the very end to make this recipe vegan.
Do not use frozen peas for this recipe. The nimona has to be made with sweet green peas.
To make it spicy, add more of the red chili powder and also add couple of green chilies while cooking the onions or you can also grind them with cilantro, garlic and ginger.