Matar ka Nimona
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 cup fresh green peas ( I usually prefer fresh than frozen peas/matar)
  • 1 small sized potato cut into small and thin cubes
  • 1 medium sized onion cut lengthwise
  • 1 medium sized tomato finely chopped
  • 1 teaspoon Jeera ( cumin seeds) for tempering
  • Mustard oil for cooking ( Sunflower oil can be used if Mustard oil is not available)
  • Salt
  • 2-3 cups hot water
  • Fresh Coriander
  • 3-4 Green Chilies( as per your love for spice you can adjust)
  • 1 to 1.5 inches Ginger (Adarak)
  • 7-8 Garlic cloves ( Lasun ki kaliyaan)
  1. Make a fine paste of green masala (mentioned above) in a grinder.If needed add little water just to make a smooth paste. Keep it aside.
  2. Make a coarse paste of Matar in a grinder. Make sure the paste should not be fine.Also do not make use of water for grinding Matar.
  3. Heat 2-3 spoons mustard oil in a Kadhai. Roast the Matar paste with cubed potato in this oil till entire mixture gets light brown color. Saute it continuously on a low flame to make sure it would not stick at Kadhai bottom. If needed add 1 spoon oil in between to avoid sticking.This procedure may take 8-10 minutes. Remove it in one plate.
  4. In another kadhai/pan, heat 2-3 spoons mustard oil. Add cumin seeds into hot oil.
  5. Once cumin seeds splutter then add onion which we have cut lengthwise. Saute till it gets transparent and tender. There is no need to make it brown.
  6. Add finely chopped tomato and saute it till it gets cooked completely. Add little salt to speed up the process of cooking tomato.
  7. Saute green masala paste ( prepared in first step) into onion-tomato mixture till its raw smell vanishes. It takes hardly 2-3 min.
  8. Now add the roasted Matar paste and potato and mix it well with above mixture.
  9. Add 2-3 cups hot water into above mixture as per your required consistency ( shouldn't be too thin or too thick)
  10. Add salt as per your taste and give a nice stir.
  11. Let Nimona get a nice boil over a low flame.
  12. After 7-8 min, you will see oil would start floating over the surface.This means your Nimona is ready!!
  13. I would like to give you a small suggestion here that keep a ladle into Nimona while boiling.It will prevent its oil to spill over.
  14. Switch off the flame and serve hot Nimona with Phulka or steamed rice.Enjoy with papad or salted fried chilies.
Recipe by Kali Mirch - by Smita at