Matar ka nimona is a green pea curry commonly made during winter in Uttar Pradesh. This matar recipe does have a strange name, but it tastes good when made with fresh, sweet peas that one gets in winter. I remember mom cooking it during the winter months when I was a child. Some people also make it with green chana or fresh green gram.
Matar ka nimona is one of those humble North Indian dishes that tastes like home. Think soft, slightly mashed green peas simmered in a simple, fragrant masala — rustic, comforting, and quick to make. On busy nights, I reach for frozen peas and a little mustard oil for that punchy, authentic flavour. Serve it with rotis, parathas, puris, or even steamed rice — it’s versatile, forgiving, and always hits the comfort-food spot.
Travel and Food-
Recently, I visited Allahabad with my husband. For the first time in my life, I had matar ka nimona with poori at my cousin’s place. The vegetable was so tasty that I requested her to share the recipe with me. After reaching back, the first thing I tried was this recipe. In my family, we are pea lovers. I make peas or matar in so many forms, like matar paneer, matar aloo, matar mushroom, and even we use matar in so many dry curries too, like gajar matar or aloo matar, etc.
Moreover, this was another peas curry with little difference. We all liked it so much that I decided to share this recipe with my readers.
It is usually prepared in winter, at that time, fresh peas are harvested. Matar ka nimona tastes best with fresh green peas. You can use frozen green peas if you cannot get fresh green peas.
The recipe is very easy and uses regular Indian spices and herbs. This matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice or pooris.
Finally, I would like to suggest you a few more recipes from my blog
Step By Step Recipe-
Make a masala paste of green chillies, coriander leaves, ginger and garlic along with tomatoes. This will have a greenish tinge.
Now, heat oil in a kadhai or pan. Add in cumin seeds and asafoetida and allow to sputter for about 30 seconds. Now add whole spices and cook for a minute more.
Add in the masala paste. Cook for about 10 minutes till tomatoes are well-cooked and there is no kachcha or raw smell to the ginger-garlic paste. You can see that oil comes out on the sides of the masala.
Take peas in a blender and make a fine paste, leaving a few peas coarse or whole.
Once the tomato-green masala is cooked, add the blended peas mixture to it and cook on a low flame for 5 minutes. Also, add water depending on how thick you want the curry to be. Add salt and coriander powder. Cover and cook on low heat till the gravy is done. Takes about 5-10 minutes. Switch off the heat. Add garam masala. Taste and adjust seasoning. Garnish with coriander leaves and serve hot
Matar ka Nimona
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
400–500 g green peas (fresh or frozen)
1 medium potato, peeled and diced (optional — helps bind and gives body)
2 tbsp oil or ghee (use mustard oil for a more Punjabi flavour)
1 tsp cumin seeds
A pinch of asafoetida (hing) — optional
1 medium onion, finely chopped
1–2 green chillies, finely chopped (adjust to taste)
1 tsp ginger paste or 1-inch grated ginger
1 tsp garlic paste (optional)
2 medium tomatoes, finely chopped (or 1/2 cup tomato puree)
1/2 tsp turmeric powder
1 tsp red chilli powder (or to taste)
1 tsp coriander powder
1/2 tsp cumin powder
1/2–3/4 tsp amchur (dry mango powder) or 1 tbsp lemon juice (for tang)
1/2 tsp garam masala
Salt to taste
2–3 tbsp fresh coriander, chopped
1–2 tbsp milk (optional — for a creamier finish)
A knob of butter or a drizzle of ghee to finish (optional)
- Equipment
Medium saucepan or pressure cooker
Heavy-bottomed skillet or kadhai
Potato masher or fork
Blender or hand masher (if you like a smoother texture)
Directions
- Preparation
- If using fresh peas, pod and wash them. If using frozen peas, no need to thaw — they cook straight from frozen.
- If using potatoes, cut them into small cubes so they cook quickly.
- Method
- Cook the peas (and potato if using):
- Stovetop:
- In a saucepan, add peas and diced potato with about 1/2 cup of water and a pinch of salt. Cover and simmer 8–10 minutes until soft.
- Pressure cooker:
- Cook for 1 whistle on medium heat (about 4–5 minutes), then let pressure release naturally. Drain any excess water, reserving a little for consistency.
- Lightly mash: Once cooked, lightly mash the peas and potato — leave some texture (not fully smooth). Set aside.
- Temper the spices:
- Heat oil/ghee in a heavy skillet over medium heat. Add cumin seeds and let them sputter. Add a pinch of hing if using.
- Sauté aromatics:
- Add chopped onions and green chillies. Sauté until the onions turn golden and soft (6–7 minutes). Add ginger and garlic paste and cook for 30–45 seconds until fragrant.
- Build the masala:
- Add chopped tomatoes, turmeric, red chilli powder, coriander powder and cumin powder. Cook on medium heat until the tomatoes soften, and the oil starts to separate from the masala (5–6 minutes). If the tomatoes are very tangy, add a pinch of sugar to balance.
- Combine peas with masala:
- Add the mashed pea-potato mixture to the pan. Mix well and cook on low–medium heat for 5–7 minutes, stirring occasionally. If the nimona looks dry, add 2–3 tbsp of the reserved cooking water (or plain water) to reach your desired consistency.
- Finish:
- Stir in garam masala, amchur (or lemon juice), and salt to taste. Add milk or a knob of butter if you want a creamier texture. Cook for another minute.
- Garnish and serve: Turn off the heat, sprinkle chopped coriander and a drizzle of ghee or butter if using. Serve hot.
Tips and Tricks
- Frozen peas are a huge time-saver and taste great — no compromise on flavour.
Potato is optional, but it makes the nimona heartier and helps achieve that rustic mash. Skip if you prefer pure pea flavour.
For a smokier, rustic note, try the dhungar method: heat a small coal, place it in a spoon or small bowl in the pan with a teaspoon of ghee, cover for 2 minutes to infuse a mild smoky aroma.
For a richer Punjabi touch, use mustard oil and finish with a little butter or cream.
Adjust tang with amchur or lemon — fresh lemon gives a brighter finish while amchur adds layered sourness.
Variations
Serving suggestions
Classic: With warm rotis or parathas and a wedge of lemon.
Weekend treat: With hot puris and a side of pickles and curd.
Simple meal: With steamed rice and a cooling cucumber raita.
Sandwich idea: Use as a spicy filling for pav or between toasted bread with a smear of butter.
Dry vs curry:
Cook longer to reduce into a dry-ish sabzi or add more water to make a light curry.
Protein boost: Toss in some crumbled paneer or roasted tofu for extra protein.
North Indian style: Add a pinch of kasuri methi for that layered aroma.
Street-style: Sauté some chopped onions separately and garnish liberally for texture and crunch.
Storage & Reheating
Fridge: Store in an airtight container for up to 2–3 days.
Reheat: Warm gently on the stove with a splash of water (or milk) to loosen the texture. Microwave in short bursts and stir in between.
Freezing: Nimona can be frozen for up to 1 month; thaw overnight in the fridge and reheat gently.
Note: texture may change slightly.
Variations
Dry vs curry: Cook longer to reduce into a dry-ish sabzi or add more water to make a light curry.
Protein boost: Toss in some crumbled paneer or roasted tofu for extra protein.
North Indian style: Add a pinch of kasuri methi for that layered aroma.
Street-style: Sauté some chopped onions separately and garnish liberally for texture and crunch.
Storage & Reheating
Fridge: Store in an airtight container for up to 2–3 days.
Reheat: Warm gently on the stove with a splash of water (or milk) to loosen the texture. Microwave in short bursts and stir in between.
Freezing: Nimona can be frozen for up to 1 month; thaw overnight in the fridge and reheat gently. Note: texture may change slightly.
Finally, Matar ka nimona is my comfort go-to when I want something simple yet satisfying — a dish that’s humble but full of personality. It’s quick enough for weeknights and comforting enough for relaxed weekend breakfasts with parathas.