Matar Nimona: The iconic dish of Uttar Pradesh you must try this winter

New Delhi: Matar Nimona is a traditional and flavourful dish famous in the northern regions of India, especially in Uttar Pradesh and Bihar. This dish is a perfect blend of green peas cooked with a variety of aromatic spices, making it an ideal comfort food during the winter season when peas are abundant. It is a wholesome vegetarian curry that can be enjoyed with roti, paratha, or hot steaming rice.

Matar Nimona is a simple yet flavourful dish that is both comforting and bursting with flavours. The dish can be easily adapted to suit personal preferences by altering the level of spice or adding additional ingredients, such as potatoes or tomatoes.

Matar Nimona Recipe

Here is a simple recipe for making flavourful Matar Nimona:

Ingredients:

• 2 cups fresh green peas (Matar)
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies, slit
• 1-inch ginger, grated
• 2-3 garlic cloves, minced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chilli powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish
• 1/2 cup water (adjust as needed)
• 1/2 teaspoon asafoetida (hing)

Instructions:

1. Prepare the peas:

   If you are using fresh peas, rinse them thoroughly in the running water. If you are using frozen peas, boil and blend them to form a smooth paste.

2. Heat oil:

   In a large pan or kadhai, heat the oil over medium flame. Add cumin seeds and let them splutter. Add asafoetida also to add extra flavour.

3. Saute onions and spices:

   Add the chopped onions and sauté them until they turn golden brown. Add ginger, garlic, and green chillies, and cook them for a minute. Now, add the turmeric powder, coriander powder, cumin powder, and red chilli powder and stir well.

4. Add tomatoes and cook:

   Add the chopped tomatoes and cook until they turn soft and then blend into the masala.

5. Add the peas:

   Add the peas to the masala and mix well. Cook for 3-4 minutes, allowing the peas to soak the flavours.

6. Add water and boil:

   Add around 1/2 cup of water or as per the consistency you prefer. Cover and let the curry boil for around 10-15 minutes while stirring occasionally.

7. Garnish and serve:

   Garnish it with freshly chopped coriander leaves and serve hot with roti, paratha, or rice.