Introduction:

 

Hey there, food enthusiasts! Join me on a culinary adventure as we explore the delightful flavors of Matar Ka Nimona. As a chef, I've always been fascinated by the diverse cuisines of India, each offering its own unique blend of spices and ingredients. One winter day, while traveling through Uttar Pradesh, I had the pleasure of experiencing Nimona firsthand. The warmth of the spices, the richness of the peas, and the comforting aroma of the dish left a lasting impression on me. Since then, I've been eager to share this traditional recipe with all of you, so you too can savor its rustic charm and heartwarming flavors.

 

Now, let's dive into the details of this soul-satisfying dish!

 

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Recipe of Matar ka Nimona

 

Ingredients of Matar Ka Nimona:

 

• Mustard oil: 1/4 cup
• Potato wedges: 1 cup (fried)
• Coriander with stem: a handful
• Garlic: 5-6 cloves
• Ginger: 1/2 inch piece
• Green chili: 1 piece
• Water: as required
• Green peas: 1 cup (paste)
• Jeera (cumin seeds): 1/2 tbsp
• Dry red chili: 2 pieces
• Hing (asafoetida): 1/2 tsp
• Tomato, chopped: 1 cup
• Salt: 1 tbsp
• Red chili powder: 1/2 tbsp
• Turmeric powder: 1/2 tbsp
• Coriander powder: 1/2 tbsp
• Garam masala powder: 1 tsp
• Green peas: 1/2 cup (whole)
• Fried potato wedges: for topping

 

Instructions of Matar Ka Nimona:

 

Step 1: Fry the Potatoes
Heat mustard oil in a pan and shallow fry the potato wedges until they turn golden and crisp on the outside. Remove from the pan and set aside.

Step 2: Prepare the Green Paste
In a mixer jar, blend together coriander with stems, garlic, ginger, green chili, and a little water to form a smooth paste. Set aside.

Step 3: Make the Pea Paste
Grind the green peas into a coarse paste and set aside.

Step 4: Cook the Pea Paste
Heat mustard oil in a pan, add the ground green pea paste along with some water. Cook this mixture for 4-5 minutes, stirring occasionally.

Step 5: Temper the Spices
In another pan, heat mustard oil. Add jeera, dry red chili, and hing. Allow them to crackle for a few seconds.

Step 6: Cook the Green Paste
Add the green coriander-garlic-ginger-chili paste to the tempered spices and cook for a few minutes until fragrant.

Step 7: Add the Tomatoes and Spices
Add chopped tomatoes to the green paste and cook until they become soft, adding water if needed. Then, stir in salt, red chili powder, turmeric powder, coriander powder, and garam masala powder. Sauté until the mixture is well combined.

Step 8: Combine the Pea Paste
Add the sautéed green pea paste to the pan with the tomato mixture. Cook for a few more minutes, stirring continuously.

Step 9: Add Whole Peas and Water
Add the whole green peas and enough water to achieve your desired consistency. Mix everything together and bring it to a simmer.

Step 10: Final Touches
Finally, add the fried potato wedges into the curry. Cover the pan with a lid and let it cook for 6-8 minutes on low heat.

Step 11: Garnish and Serve
Garnish with ginger juliennes, carrot juliennes, and some extra fried potato wedges. Serve hot with rice or roti.

 

 

 

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About the Recipe:

 

Matar Ka Nimona is a traditional dish hailing from Uttar Pradesh, particularly popular during the winter months when fresh peas are in season. It is a rustic curry made from ground peas, infused with aromatic spices and hearty potatoes. The name "Nimona" itself evokes images of cozy village kitchens and the earthy flavors of homemade meals.

 

This dish is not just about its delicious taste; it's a representation of the culinary heritage and cultural richness of Uttar Pradesh. Every household has its own version of Nimona, with slight variations in ingredients and techniques, passed down through generations.

 

 

Cooking Tips:

 

1. Shallow Fry Potatoes: Giving the potatoes a slight crisp texture adds depth to the dish.
2. Use Fresh Peas: Opt for fresh peas whenever possible to enhance the flavor of the curry.
3. Roast the Ground Chutney: Roasting the ground chutney enhances its flavor and aroma.
4. Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of chili used.
5. Add Wadiyan for Variation: Adding wadiyan (lentil dumplings) can add a unique texture and taste to the Nimona.

 

 

Pairing Guide:

 

Pair your Matar Ka Nimona with:

• Steamed Rice or Roti
• Freshly chopped onion and green chili salad
• Cooling yogurt or raita
• A hot cup of masala chai or refreshing nimbu pani

 

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Frequently Asked Questions about Matar Ka Nimona:

 

1. Can I use frozen peas for Matar Ka Nimona?

   • While fresh peas are preferred for the authentic taste, you can use frozen peas as a substitute.

2. What other vegetables can I add to Nimona?

   • Apart from potatoes, you can add carrots, cauliflower, or even paneer for variation.

3. Is Nimona spicy?

   • The spice level can be adjusted according to personal preference, making it suitable for all taste buds.

4. Can I make Nimona in advance?

   • Yes, Nimona tastes even better when reheated the next day, allowing the flavors to meld together.

5. What gives Nimona its unique flavor?

   • The combination of ground peas, roasted spices, and fresh coriander stems lends Nimona its distinct taste.

6. Can I omit potatoes from the recipe?

   • While potatoes add a hearty texture to Nimona, you can omit them if desired or substitute with other vegetables.

7. Is Nimona suitable for vegans?

   • Yes, Nimona is a vegan-friendly dish as it does not contain any animal products.

8. Can I freeze leftover Nimona?

   • Yes, you can freeze Nimona in an airtight container for up to a month. Just thaw and reheat before serving.

9. What is the best oil for cooking Nimona?

   • Mustard oil is traditionally used for cooking Nimona as it adds a unique flavor to the dish.

10. Can I garnish Nimona with anything else?

    • Besides fried potatoes, you can garnish Nimona with chopped fresh coriander leaves for a pop of color and freshness.

 

Now that you're armed with all the information, it's time to embark on your culinary journey and whip up a batch of delicious Matar Ka Nimona!

 

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