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matar ka nimona


Matar ka nimona recipe with step-by-step pictures – simple to organize scrumptious UP model matar ka nimona recipe. A vegan recipe.

matar ka nimona garnished with coriander leaves and served in a ceramic bowl wit text layovers.

This can be a gravy like dish ready with recent inexperienced peas, onions, tomatoes and spices. I’ve additionally added potatoes however they’re elective.

Matar ka nimona is a well-liked recipe that’s ready in most households in Uttar Pradesh. Yearly throughout winters I put together numerous recipes with matar and this matar ka nimona is one in every of them. Sure now we’re in scorching summers and I’m sharing this recipe which has been within the drafts for too lengthy.

It’s normally ready in winters as that point recent peas are harvested. Matar ka nimona tastes greatest with recent inexperienced peas. Although you should utilize frozen inexperienced peas if you happen to can not get recent inexperienced peas.

Some extra scrumptious Matar recipes that you could make are:

Recipe could be very simple and makes use of the common Indian spices and herbs. This matar ka nimona recipe offers you one of many tastiest nimona and will be relished with chapatis, bread or rice or pooris.

Learn how to make matar ka nimona

1. In a grinder or blender jar, take the next elements:

  • ½ cup chopped onions
  • ½ teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 2 inexperienced chilies (chopped)
onions ginger garlic in a blender jar

2. Mix to a semi effective or easy paste with out including any water. Take away the onion paste and preserve it apart.

prepared onion garlic paste

3. In the identical grinder jar, add 1 cup matar (inexperienced peas).

green peas added to jar

4. Grind to a rough paste. Don’t add any water whereas grinding. Preserve apart.

peas paste

5. Take 2 tablespoons of mustard oil in a pan and warmth until it begins to smoke. Use a nicely seasoned pan or kadai.

mustard oil added to pan

6. Decrease the warmth and add ¾ cup of chopped potato cubes.

potato cubes added to pan

7. Start to saute the potatoes on a low to medium warmth. Stir at intervals.

sauteing potato cubes

8. Saute until the potatoes are golden. Take away them on kitchen paper towels. Preserve apart.

sauteed potato cubes

9. In the identical pan, add 1 tej patta (Indian bay leaf), 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.

spices and tej patta added to pan

10. Now add the bottom onion paste.

ground onion paste added to pan

11. Combine nicely and start to saute stirring typically.

onion paste mixed with spices

12. Saute until you see oil releasing from the perimeters and the paste turns into lumpy and begins gathering round itself.

sauteeing onion paste

13. Now add ⅓ cup of finely chopped tomatoes.

chopped tomatoes added to mixture in the pan

14. Combine nicely and start to saute the tomatoes.

sauteing tomatoes

15. Saute until the tomatoes soften and turn out to be mushy.

sauteing tomatoes

16. Then add the next floor spices:

  • ¼ teaspoon turmeric powder
  • ½ teaspoon Kashmiri crimson chili powder
  • ½ teaspoon coriander powder
  • a pinch of asafoetida (hing)
ground spices added

17. Stir and blend the spice powders very nicely with the onion-tomato combination.

spices mixed with onion tomato mixture

18. Now add the coarsely floor recent peas.

ground green peas added

19. Combine the inexperienced peas with the remainder of the onion-tomato masala.

Mixing the green peas with the rest of the onion-tomato masala.

20. Stirring typically saute for two minutes.

sauteing matar ka nimona mixture in pan

21. Then add 3 tablespoons of chopped coriander leaves. Stir and blend once more.

coriander leaves added

22. Add 1.5 to 2 cups water. You’ll be able to add much less or extra water as required.

water added to matar ka nimona mixture

23. Season with salt as required.

salt added

24. Stir and blend very nicely.

salt mixed with curry

25. Cowl the pan with a lid and simmer until the inexperienced peas are cooked. This takes about 10 to 11 minutes on a low to medium warmth.

simmering matar ka nimona curry with lid kept on pan

26. In between do verify and stir. If the water appears to be like much less, you’ll be able to add some extra water. If planning to serve matar ka nimona with chapatis, you’ll be able to add much less water. If planning to serve it with rice, you’ll be able to add barely extra water.

checking matar ka nimona curry

27. As soon as the gravy is finished, you will note oil floating on high and the peas can be cooked.

prepared matar ka nimona in the pan

28. Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.

fried potato cubes and garam masala powder added

29. Combine very nicely and cook dinner for a minute.

mixing matar ka nimona curry again

30. Lastly add 2 tablespoons of chopped coriander leaves.

coriander leaves added

31. Stir and blend nicely.

mixing matar ka nimona again

32. Serve matar ka nimona scorching or heat with rotis, pooris or steamed rice or plain paratha. You’ll be able to garnish with some coriander leaves whereas serving. Some lemon wedges will also be served with matar ka nimona.

matar ka nimona served in a bowl

Few extra curry recipes for you!

Please you’ll want to charge the recipe within the recipe card or depart a remark beneath when you’ve got made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

matar ka nimona recipe

Matar ka Nimona

A simple to organize UP model matar ka nimona recipe. Its a preferred recipe which is ready in most households in Uttar Pradesh.

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Forestall your display screen from going darkish whereas making the recipe

making ready onion paste

  • In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and a pair of inexperienced chilies (chopped).

  • Mix to a semi effective or easy paste with out including any water. Take away the onion paste and preserve apart.

  • In the identical grinder jar, add 1 cup matar (inexperienced peas). Grind to a rough paste. Don’t add any water whereas grinding. Preserve apart.

sautéing potatoes

  • Take 2 tablespoons mustard oil in a pan and warmth until it begins to smoke. Decrease the flame and add ¾ cup chopped potato cubes.

  • Start to saute the potatoes on a low to medium flame. Saute until the potatoes are golden. Take away on kitchen paper towels. Preserve apart.

making matar ka nimona

  • In the identical pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.

  • Now add the bottom onion paste. Combine nicely and start to saute stirring typically.

  • Saute until you see oil releasing from the perimeters and the paste turns into lumpy and begins gathering round itself.

  • Now add ⅓ cup finely chopped tomatoes. Combine nicely and start to saute the tomatoes.

  • Saute until the tomatoes soften and turn out to be mushy.

  • Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri crimson chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).

  • Combine the spice powders very nicely with the onion-tomato combination.

  • Now add the coarsely floor recent peas.

  • Combine the peas with the remainder of the onion-tomato masala. Stirring typically saute for two minutes.

  • Then add 3 tablespoons chopped coriander leaves. Combine once more.

  • Add 1.5 to 2 cups water. You’ll be able to add much less or extra water as required.

  • Season with salt. Combine very nicely.

  • Cowl the pan with a lid and simmer until the inexperienced peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.

  • In between do verify and stir. If the water appears to be like much less, you’ll be able to add some extra water. 

  • If planning to serve matar ka nimona with chapatis, you’ll be able to add much less water. If planning to serve with rice, you’ll be able to add barely extra water.

  • As soon as the gravy is finished, you will note oil floating on high and the matar can be cooked.

  • Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Combine very nicely and cook dinner for a minute.

  • Lastly add 2 tablespoons chopped coriander leaves. Combine nicely.

  • Serve matar nimona scorching with rotis, pooris or steamed rice. 

  • Whereas serving you’ll be able to garnish with some coriander leaves. Some lemon wedges will also be served with matar ka nimona. 

Vitamin Info

Matar ka Nimona

Quantity Per Serving

Energy 157 Energy from Fats 63

% Day by day Worth*

Fats 7g11%

Saturated Fats 1g6%

Polyunsaturated Fats 2g

Monounsaturated Fats 4g

Sodium 92mg4%

Potassium 405mg12%

Carbohydrates 20g7%

Fiber 5g21%

Sugar 5g6%

Protein 4g8%

Vitamin A 497IU10%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 32mg39%

Vitamin E 1mg7%

Vitamin Okay 13µg12%

Calcium 34mg3%

Vitamin B9 (Folate) 40µg10%

Iron 1mg6%

Magnesium 32mg8%

Phosphorus 85mg9%

Zinc 1mg7%

* % Day by day Values are based mostly on a 2000 calorie food regimen.

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This Matar ka Nimona recipe publish from the archives first printed in March 2017 has been republished and up to date on November 2022.



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