Matar Nimona Recipe (UP Style)

Nimona is a seasonal green peas curry popular during the winter season in western Uttar Pradesh (North India). My grandmother's family hails from the region and I grew up eating this delicious matar nimona throughtout the winter season.This spiced green peas curry is gluten free and easily made vegan.

A bowl of warm nimona topped with a generous dollop of ghee and warm homemade rotis or jeera rice is an absolute comfort food. Add a few slices of onion and green chillies on the side for a perfect winter meal.

Originally, in my gradmother's house, nimoma used to be cooked with hara chana/choliya which are tender green chickpeas. Green chana comes for just a few weeks during late winter in India. If you can find fresh hara chana, do try this recipe using it.

I make nimona only with fresh peas (do not use frozen) since I don't have access to the green chickpeas. I tried the frozen chickpeas once from indian grocery store and truly regretted it.

What Is Nimona

UP style Nimona is a spicy curry made with tender seasonal green peas. Different regions of India have their own variations of this recipe differing in terms of how peas are ground, the tempering and the ingredients.

In our home,shelled peas are blanched and then ground into a coarse paste. The coarseness of the peas gives this curry a beautiful texture. I never saw smooth pureed peas and I feel they will change the taste of the finished dish from this recipe. In addition to grinding the peas coarsely,I also add a handful whole green peas to the curry while it cooks.

The base of matar nimona is made with onions, tomatoes, garlic, and ground spices. To make it hearty, potato and dried dal wadi (sun dried lentil nuggets) are also added. You may skip the dal wadiyan if you wish.

This curry is gluten-free and ideally, the best taste comes through if you cook it in mustard oil. In my home, deep fried potatoes are added to this curry. However, I like to brown the potatoes in a few tablespoons of oil rather than deep frying and later the potatoes finish cooking in the curry.

Bhunai or frying together ground peas and onion masala is an important part of making nimona. The bhuno process brings out the taste of the peas and lends smokiness to the dish.

Don't worry about preserving the color of the peas, else the deep flavors will not develop in nimona. After the peas "bhuno" with masala for good 8-10 minutes, the smokiness of the curry is just irresistible!

Ingredients

• Green Peas (Matar) - Best is to use fresh peas. In America, fresh peas are available for purchase in stores like Korger & Trader Joes. These fresh peas are tender and not overly sweet. Use mildly sweet peas for a savory spicy curry if you are choosing to use frozen peas. Thaw the frozen peas before using and straightaway grind them(not need for blanching).
• Onions - I use red onions. Finely chop the onions but do not make a paste.
• Tomatoes - Crush fresh tomatoes using a food processor or finely chop by hand.
• Whole Spices - Bay leaves, cloves, cumin seeds and green cardamom
• Ground Spices - You need everyday ground spices that are used in almost all indian curries. Coriander powder, red chili powder and turmeric powder. We will use amchoor(dried mango powder) for a tang, substitute with lemon juice.
• Potatoes - I use yellow or gold potatoes.
• Dal Wadi - Or dried lentil nuggets are optional. They taste great but can be skipped.
• Other Ingredients - Garlic paste, ginger julinnes, salt & sugar
• Mustard Oil -

Instructions

Blanch & Grind

• Blanch Fresh Green Peas- Add salt and sugar and water to a cooking pot. Bring to a boil. Add shelled fresh green peas and switch off the stove. Let the peas stand in hot water for 3-5 minutes. Drain. You can reserve the water to adjust the consistency of curry later.
• Grind the peas - Save ¼ cup peas and add the rest to food processor jar fitted with metal blade. Pulse 10-12 times until the peas are coarse. Don't make a smooth paste. Set aside. 

Skip blanching if using frozen peas. Grind the thawed peas.

Quick Way to Thaw Frozen Peas - Place the peas in a colander and run cold water over them for 5-6 minutes. The peas will soften and will be ready to grind.

Make Matar Nimona

• In a cooking pot or heavy indian kadai(wok), add the mustard oil and warm on low medium heat until its slightly smoky. 
• Carefully slide the poatoes into the oil and sprinkle a pinch of salt. Brown the poatoes on all the sides. Do not cook them through. Add the dal wadi for few seconds to the hot oil once you are about to take out the potatoes. Wadis burn in no time so we just need to shallow fry for 12-15 seconds. Once browned, take potatoes & wadi in a bowl.
• Remove the pot from stove. Temper the remainng oil with bay leaf, green cardamom and cloves. Add hing, green chilies, garlic paste and chopped ginger. Saute for 5-7 seconds, be careful the spices might pop. 

• Return the pot back to stove. Add the chopped onions next and on low medium heat brown the onions stirring regularly to a nice golden color. 
• Next, add all the ground spices. Add 2-3 tablespoons of water Fry in oil for 10-15 seconds. Don't let burn.
• Add the tomatoes and pinch of sugar next. Fry for 5-6 minutes on low medum heat until you see that the masala is deep in color and the oil is seperating. 

• Add the ground peas now along with reserved whole peas & more julinned ginger(if using) and mix well with the masala. Fry everything on low medium flame for good 7-9 minutes, scrapping the sides and bottom of pan since the peas have a tendency to stick. The peas will slowly start turning brown. Keep on frying till you see that the peas are lightish brown and a bit shiny. This bhunai is one of the key steps in developing deep flavors in nimona. You may add 1-2 tablesoons of ghee during bhunai if you desire.

• Once the peas are browned, add about a cup and a half of warm water. Add the potatoes, dal wadi & chopped ilantro as well as well. Mix everything, it should be a thick curry right now. Taste and adjust the salt.
• Bring to a slight boil, cover with a lid, reduce the stove to low and let simmer for 12-14 minutes or untill the potatoes are fork tender. If you feel that the nimona is getting too thick, add ¼ cup or more hot water. Simmer again after you add water. Don't make very watery though. You will see a little thin layer of oil on top by the end. Mix in the amchoor and roasted cumin powder. Nimona is ready.

• Add the tempering(if using). Mix well. Cover and let rest for atleast 30 minutes before serving. 

Serving

Nimona is amazing when served with rotis or steamed rice. A dollop of ghee on warm bowl of nimona is the perfect finish. Make extra because it tastes better next day!

Recipe Tips

1. Mustard oil gives nimona a distinct aroma and flavor. If possible, try using it for authentic nimona taste.
2. Dont skip the bhunai. It is one of the most important step in nimona recipe.