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Matar Ka Nimona

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Matar ka Nimona is a popular vegetarian side dish prepared with green peas. This is a winter special dish from the state of Uttar Pradesh or UP. Why this is a Winter special dish? Of course, the availability of fresh green peas during winter is the reason behind it. I never had matar ka nimona earlier. As I am in this beautiful blogging world for quite sometime now I have seen many bloggers cooking and sharing matar ka nimona on their blog. Whenever I purchase a whole lot of green peas during winter I mostly prepare peas kachori or koraisutir kochuri and peas paratha. This year was also no exception. However, this year I am buying lot of fresh matars or green peas and this time I decided to prepare the traditional matar ka nimona recipe. I remember baba bringing a whole lot of green peas from market and then we used to sit on the balcony (especially on Sundays) and take out the green peas from the pods. In between we used to eat few fresh peas while taking out. Back then, this was a good way to engage ourselves (read kids) and help in household works. I remember we never had so many entertainment elements like TV, mobile but still our childhood was so colourful. We were very satisfied with small things and activities. 

Vegetarian Side dish Matar ka Nimona


When I decided to prepare matar ka nimona and started searching for a good recipe and finally checking many recipes I finally opted to follow the recipe from Nishamadhulika ji's website. I changed little bit here and there and it turned out amazing. The taste was quite similar to the ghugni prepared using green peas. We do not used mashed peas in ghugni whereas in nimona smashed peas are used. This curry really goes well with any kind of Indian flat bread especially with roti and paratha. 

Traditional dish of UP matar ka nimona


I am sharing the no onion no garlic version of matar ka nimona however, many of them use onions. This is up to you whether you want to make it with onion-garlic or not. This is a gluten free and vegan dish. The texture of the gravy is really different than other curries. Here the smashed matar  or green peas provide a creamy thick texture to the gravy whereas when you bite the whole green peas present in the curry you get a different taste. We are using  two tomatoes in this curry which makes the gravy tangy however, seasonal green peas are sweet in taste which can balance this tanginess. If you are cooking with preserved peas then you should add little bit of sugar to balance the sour taste of tomatoes. Here is the recipe of matar ka nimona  here and try this dish before the Winter finally bids good bye.                                                                               

Preparation time: 10
Cooking time: 30
Servings: 4


Matar Ka Nimona

Ingredients

Green Peas - 11/2 cup
Potatoes - 1, cut into cubes
Tomato - 2
Green Chilli - 2
Turmeric Powder - 1/2 to 1 teaspoon
Red Chilli Powder - 1/2 teaspoon 
Coriander Powder  - 1 teaspoon 
Cumin Powder - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Ginger Paste - 1 teaspoon
Asafoetida or Hing - a pinch
Coriander leaves - handful, chopped
Bay leaf - 1
Garam Masala Powder - 1/2 teaspoon 
Salt to taste
Sugar - 1/2 teaspoon (optional)
Mustard Oil - 3 tablespoon
Ghee - 1 teaspoon

Procedure
1. Take a green peas in a pan and add 2 cups of water. Cover the pan and cook till the green peas turn soft. 
2. Now drain the water and keep few whole peas aside smash remaining green peas using a masher. 
3. Take two tomatoes in a blender to make paste and keep aside.
4. Heat 1tablespoon oil in a pan and fry the potato cubes using little salt and turmeric powder.
5. Once the potatoes are fried take them out and add remaining oil in the pan.
6. Now add cumin seeds, a pinch of asafoetida, bay leaf in the oil.
7. Next add tomato paste and cook until the raw smell is gone. 
8. Add ginger paste, green chilli and mix well.
9. After that add dry spices like turmeric powder, cumin powder, coriander powder, red chilli powder, salt and  sugar. Mix them well.
10. Add little water add this stage and add fried potatoes and whole and smashed green peas.
11. Add a cup of water or so and allow to boil for 4 to 5 minutes under medium flame and cover with a lid.
12. After that switch off the gas add chopped coriander leaves, ghee and garam masala powder on top and serve with roti or paratha. 





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