Green Pea Nimona : In the winter season, the aroma of fresh peas wafts from almost every house, it is especially found in the kitchens of Uttar Pradesh and Bihar. Nimona is very tasty to eat and its recipe is even simpler. In winters, while carrot halwa and cabbage-pea parathas are seen on the dining table, Nimona made from fresh green peas is a common food item served in lunch. If you too are fond of eating peas, then in this article we will tell you about the very delicious Matar Nimona recipe which once you make it, you will make and eat it again and again.
What’s so special about Green Pea Nimona?
Matar Nimona is a delicious and flavorful dish made from green peas. Its special features are the coarseness and flavor of the peas, and its unique preparation method. This dish is quite different from potato-pea and paneer pea curries, and is both delicious and healthy. It uses spices, garlic, green peas, and ginger, so this perfect blend of spices is also beneficial for health.
Ingredients required for Green Pea Nimona
To make Green Pea Nimona, you will need these ingredients –
- 500 grams of fresh green peas. 2 to 3 medium-sized potatoes.
- 3 to 4 tablespoons of mustard oil.
- For tempering, asafoetida, cumin seeds, bay leaves, big cardamom, small cardamom.
- For green masala, green coriander, green chili, ginger, garlic.
- For ground spices, turmeric, coriander powder, garam masala.
- salt according to taste.
Method Of Green Pea Nimona
To make Green Pea Nimona, follow these step-by-step steps:-
Step 1
Peel and wash the peas thoroughly, draining any excess water. Then, place them in a mixer and grind them coarsely without adding any water. When grinding, it’s crucial to ensure the peas remain coarsely ground; avoid making a fine paste.
Step 2
Take a pan, add mustard oil, add the chopped potatoes, and fry until golden brown.
Step 3
Add the ground peas to the potatoes and fry thoroughly until the peas lose their rawness.
Step 4
Remove the peas from the pan and set them aside. Add a little oil to the pan. When the oil is hot, add the prepared paste of cumin seeds, asafoetida, garlic, ginger, and green chilies, and fry. Then, add turmeric powder and coriander powder and cook thoroughly.
Step 5
Once your masala is well roasted, add the fried potatoes and roasted peas to it, then add water and salt to taste, cover it and cook on low flame for 10 to 15 minutes.
Step 6
When your vegetable is well cooked, add a teaspoon of garam masala, cook for a little longer and add freshly chopped coriander leaves for garnish.
