This is a gravy like dish prepared with fresh green peas, onions, tomatoes and spices. I have also added potatoes but they are optional. Matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. Every year during winters I prepare various recipes with matar and this matar ka nimona is one of them. Yes now we are in hot summers and I am sharing this recipe which has been in the drafts for too long. It is usually prepared in winters as that time fresh peas are harvested. Matar ka nimona tastes best with fresh green peas. Though you can use frozen green peas if you cannot get fresh green peas. Some more delicious Matar recipes that you can make are:

Aloo matarPeas masalaMethi matar malai

Recipe is very easy and uses the regular Indian spices and herbs. This matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice or pooris.

How to make matar ka nimona

  1. In a grinder or blender jar, take the following ingredients:

½ cup chopped onions½ teaspoon chopped ginger1 teaspoon chopped garlic 2 green chilies (chopped)

  1. Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep it aside.
  2. In the same grinder jar, add 1 cup matar (green peas).
  3. Grind to a coarse paste. Do not add any water while grinding. Keep aside.
  4. Take 2 tablespoons of mustard oil in a pan and heat till it begins to smoke. Use a well seasoned pan or kadai.
  5. Lower the heat and add ¾ cup of chopped potato cubes.
  6. Begin to saute the potatoes on a low to medium heat. Stir at intervals.
  7. Saute till the potatoes are golden. Remove them on kitchen paper towels. Keep aside.
  8. In the same pan, add 1 tej patta (Indian bay leaf), 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
  9. Now add the ground onion paste.
  10. Mix well and begin to saute stirring often.
  11. Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
  12. Now add ⅓ cup of finely chopped tomatoes.
  13. Mix well and begin to saute the tomatoes.
  14. Saute till the tomatoes soften and become mushy.
  15. Then add the following ground spices:

¼ teaspoon turmeric powder ½ teaspoon Kashmiri red chili powder½ teaspoon coriander powder a pinch of asafoetida (hing)

  1. Stir and mix the spice powders very well with the onion-tomato mixture.
  2. Now add the coarsely ground fresh peas.
  3. Mix the green peas with the rest of the onion-tomato masala.
  4. Stirring often saute for 2 minutes.
  5. Then add 3 tablespoons of chopped coriander leaves. Stir and mix again.
  6. Add 1.5 to 2 cups water. You can add less or more water as required.
  7. Season with salt as required.
  8. Stir and mix very well.
  9. Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium heat.
  10. In between do check and stir. If the water looks less, you can add some more water. If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve it with rice, you can add slightly more water.
  11. Once the gravy is done, you will see oil floating on top and the peas will be cooked.
  12. Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.
  13. Mix very well and cook for a minute.
  14. Lastly add 2 tablespoons of chopped coriander leaves.
  15. Stir and mix well.
  16. Serve matar ka nimona hot or warm with rotis, pooris or steamed rice or plain paratha. You can garnish with some coriander leaves while serving. Some lemon wedges can also be served with matar ka nimona. Few more curry recipes for you!

Kashmiri Dum alooPotato curryMathura ke dubki wale aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Matar ka Nimona recipe post from the archives first published in March 2017 has been republished and updated on November 2022.

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title: “Matar Ka Nimona Recipe” ShowToc: true date: “2024-09-17” author: “Ruth Bailey”

This is a gravy like dish prepared with fresh green peas, onions, tomatoes and spices. I have also added potatoes but they are optional. Matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. Every year during winters I prepare various recipes with matar and this matar ka nimona is one of them. Yes now we are in hot summers and I am sharing this recipe which has been in the drafts for too long. It is usually prepared in winters as that time fresh peas are harvested. Matar ka nimona tastes best with fresh green peas. Though you can use frozen green peas if you cannot get fresh green peas. Some more delicious Matar recipes that you can make are:

Aloo matarPeas masalaMethi matar malai

Recipe is very easy and uses the regular Indian spices and herbs. This matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice or pooris.

How to make matar ka nimona

  1. In a grinder or blender jar, take the following ingredients:

½ cup chopped onions½ teaspoon chopped ginger1 teaspoon chopped garlic 2 green chilies (chopped)

  1. Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep it aside.
  2. In the same grinder jar, add 1 cup matar (green peas).
  3. Grind to a coarse paste. Do not add any water while grinding. Keep aside.
  4. Take 2 tablespoons of mustard oil in a pan and heat till it begins to smoke. Use a well seasoned pan or kadai.
  5. Lower the heat and add ¾ cup of chopped potato cubes.
  6. Begin to saute the potatoes on a low to medium heat. Stir at intervals.
  7. Saute till the potatoes are golden. Remove them on kitchen paper towels. Keep aside.
  8. In the same pan, add 1 tej patta (Indian bay leaf), 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
  9. Now add the ground onion paste.
  10. Mix well and begin to saute stirring often.
  11. Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
  12. Now add ⅓ cup of finely chopped tomatoes.
  13. Mix well and begin to saute the tomatoes.
  14. Saute till the tomatoes soften and become mushy.
  15. Then add the following ground spices:

¼ teaspoon turmeric powder ½ teaspoon Kashmiri red chili powder½ teaspoon coriander powder a pinch of asafoetida (hing)

  1. Stir and mix the spice powders very well with the onion-tomato mixture.
  2. Now add the coarsely ground fresh peas.
  3. Mix the green peas with the rest of the onion-tomato masala.
  4. Stirring often saute for 2 minutes.
  5. Then add 3 tablespoons of chopped coriander leaves. Stir and mix again.
  6. Add 1.5 to 2 cups water. You can add less or more water as required.
  7. Season with salt as required.
  8. Stir and mix very well.
  9. Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium heat.
  10. In between do check and stir. If the water looks less, you can add some more water. If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve it with rice, you can add slightly more water.
  11. Once the gravy is done, you will see oil floating on top and the peas will be cooked.
  12. Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.
  13. Mix very well and cook for a minute.
  14. Lastly add 2 tablespoons of chopped coriander leaves.
  15. Stir and mix well.
  16. Serve matar ka nimona hot or warm with rotis, pooris or steamed rice or plain paratha. You can garnish with some coriander leaves while serving. Some lemon wedges can also be served with matar ka nimona. Few more curry recipes for you!

Kashmiri Dum alooPotato curryMathura ke dubki wale aloo

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Matar ka Nimona recipe post from the archives first published in March 2017 has been republished and updated on November 2022.

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