Matar ka nimona recipe with step-by-step images – straightforward to arrange scrumptious UP fashion matar ka nimona recipe. A vegan recipe.
It is a gravy like dish ready with recent inexperienced peas, onions, tomatoes and spices. I’ve additionally added potatoes however they’re elective.
Matar ka nimona is a well-liked recipe that’s ready in most households in Uttar Pradesh. Yearly throughout winters I put together varied recipes with matar and this matar ka nimona is one in all them. Sure now we’re in sizzling summers and I’m sharing this recipe which has been within the drafts for too lengthy.
It’s normally ready in winters as that point recent peas are harvested. Matar ka nimona tastes greatest with recent inexperienced peas. Although you need to use frozen inexperienced peas for those who can’t get recent inexperienced peas.
Some extra scrumptious Matar recipes that you would be able to make are:
Recipe could be very straightforward and makes use of the common Indian spices and herbs. This matar ka nimona recipe offers you one of many tastiest nimona and may be relished with chapatis, bread or rice or pooris.
Tips on how to make matar ka nimona
1. In a grinder or blender jar, take the next substances:
- ½ cup chopped onions
- ½ teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 inexperienced chilies (chopped)
2. Mix to a semi wonderful or easy paste with out including any water. Take away the onion paste and hold it apart.
3. In the identical grinder jar, add 1 cup matar (inexperienced peas).
4. Grind to a rough paste. Don’t add any water whereas grinding. Hold apart.
5. Take 2 tablespoons of mustard oil in a pan and warmth until it begins to smoke. Use a effectively seasoned pan or kadai.
6. Decrease the warmth and add ¾ cup of chopped potato cubes.
7. Start to saute the potatoes on a low to medium warmth. Stir at intervals.
8. Saute until the potatoes are golden. Take away them on kitchen paper towels. Hold apart.
9. In the identical pan, add 1 tej patta (Indian bay leaf), 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
10. Now add the bottom onion paste.
11. Combine effectively and start to saute stirring usually.
12. Saute until you see oil releasing from the edges and the paste turns into lumpy and begins gathering round itself.
13. Now add ⅓ cup of finely chopped tomatoes.
14. Combine effectively and start to saute the tomatoes.
15. Saute until the tomatoes soften and change into mushy.
16. Then add the next floor spices:
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri pink chili powder
- ½ teaspoon coriander powder
- a pinch of asafoetida (hing)
17. Stir and blend the spice powders very effectively with the onion-tomato combination.
18. Now add the coarsely floor recent peas.
19. Combine the inexperienced peas with the remainder of the onion-tomato masala.
20. Stirring usually saute for two minutes.
21. Then add 3 tablespoons of chopped coriander leaves. Stir and blend once more.
22. Add 1.5 to 2 cups water. You may add much less or extra water as required.
23. Season with salt as required.
24. Stir and blend very effectively.
25. Cowl the pan with a lid and simmer until the inexperienced peas are cooked. This takes about 10 to 11 minutes on a low to medium warmth.
26. In between do examine and stir. If the water appears to be like much less, you’ll be able to add some extra water. If planning to serve matar ka nimona with chapatis, you’ll be able to add much less water. If planning to serve it with rice, you’ll be able to add barely extra water.
27. As soon as the gravy is finished, you will notice oil floating on prime and the peas can be cooked.
28. Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.
29. Combine very effectively and prepare dinner for a minute.
30. Lastly add 2 tablespoons of chopped coriander leaves.
31. Stir and blend effectively.
32. Serve matar ka nimona sizzling or heat with rotis, pooris or steamed rice or plain paratha. You may garnish with some coriander leaves whereas serving. Some lemon wedges will also be served with matar ka nimona.
Few extra curry recipes for you!
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Matar ka Nimona
A straightforward to arrange UP fashion matar ka nimona recipe. Its a preferred recipe which is ready in most households in Uttar Pradesh.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Whole Time 30 minutes
Stop your display from going darkish whereas making the recipe
making ready onion paste
In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and a pair of inexperienced chilies (chopped).
Mix to a semi wonderful or easy paste with out including any water. Take away the onion paste and hold apart.
In the identical grinder jar, add 1 cup matar (inexperienced peas). Grind to a rough paste. Don’t add any water whereas grinding. Hold apart.
sautéing potatoes
Take 2 tablespoons mustard oil in a pan and warmth until it begins to smoke. Decrease the flame and add ¾ cup chopped potato cubes.
Start to saute the potatoes on a low to medium flame. Saute until the potatoes are golden. Take away on kitchen paper towels. Hold apart.
making matar ka nimona
In the identical pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
Now add the bottom onion paste. Combine effectively and start to saute stirring usually.
Saute until you see oil releasing from the edges and the paste turns into lumpy and begins gathering round itself.
Now add ⅓ cup finely chopped tomatoes. Combine effectively and start to saute the tomatoes.
Saute until the tomatoes soften and change into mushy.
Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri pink chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
Combine the spice powders very effectively with the onion-tomato combination.
Now add the coarsely floor recent peas.
Combine the peas with the remainder of the onion-tomato masala. Stirring usually saute for two minutes.
Then add 3 tablespoons chopped coriander leaves. Combine once more.
Add 1.5 to 2 cups water. You may add much less or extra water as required.
Season with salt. Combine very effectively.
Cowl the pan with a lid and simmer until the inexperienced peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.
In between do examine and stir. If the water appears to be like much less, you’ll be able to add some extra water.
If planning to serve matar ka nimona with chapatis, you’ll be able to add much less water. If planning to serve with rice, you’ll be able to add barely extra water.
As soon as the gravy is finished, you will notice oil floating on prime and the matar can be cooked.
Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Combine very effectively and prepare dinner for a minute.
Lastly add 2 tablespoons chopped coriander leaves. Combine effectively.
Serve matar nimona sizzling with rotis, pooris or steamed rice.
Whereas serving you’ll be able to garnish with some coriander leaves. Some lemon wedges will also be served with matar ka nimona.
Diet Info
Matar ka Nimona
Quantity Per Serving
Energy 157 Energy from Fats 63
% Every day Worth*
Fats 7g11%
Saturated Fats 1g6%
Polyunsaturated Fats 2g
Monounsaturated Fats 4g
Sodium 92mg4%
Potassium 405mg12%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 5g6%
Protein 4g8%
Vitamin A 497IU10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 32mg39%
Vitamin E 1mg7%
Vitamin Ok 13µg12%
Calcium 34mg3%
Vitamin B9 (Folate) 40µg10%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 85mg9%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie weight loss program.
This Matar ka Nimona recipe put up from the archives first revealed in March 2017 has been republished and up to date on November 2022.
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