By: Unknown

Region: Indian

Dish:Vegetarian - Curries

Servings: 4

Time to Prepare: 25 Mins

Ingredients

Grind

1 cup + â…› cup fresh peas
1 green chili, or adjust to taste
¼ cup water, to grind
1 onion, medium
½ inch ginger
3-4 garlic cloves
2 tablespoons water

Other

2 tablespoons vegetable oil
1 bay leaf
2 black cardamom
5-6 black peppercorns
½ inch cinnamon stick
½ teaspoon cumin seeds
2 to matoes, medium
1 potato, medium
2 teaspoons coriander powder
â…“ teaspoon turmeric powder
¼ teaspoon red chili powder
garam masala, to sprinkle
3-4 cups water
salt, to taste
lemon juice, optional

Directions

Grind together green peas and green chili, adding approx 1/4 cup water to a fine paste. Set aside.
Grind onion with ginger and garlic, adding approx 2 tablespoons of water. Set aside.
Also make fresh tomato puree by grinding the tomatoes.
In a pan heat 2 tablespoons of oil on medium heat.
Once the oil is hot, add cumin seeds, bay leaf, cinnamon stick, black cardamom, peppercorns and saute till fragrant.
Add the prepared onion-ginger-garlic paste to the pan. Cook for 3-4 minutes or till raw smell goes away.
Add tomato paste, cover the pan and cook for 5-6 minutes or till raw smell goes away completely .
Add coriander powder, turmeric powder, red chili powder and mix. Also add salt and cook the spices for 1 minute.
Now add the prepared green peas paste to the pan and mix. Cook for 2-3 minutes.
Add cubed potatoes and mix. Cover the pan and cook for 5-6 minutes or till potatoes are almost cooked.
Now add water, stir and simmer the curry on medium heat for 8-10 minutes or till you see oil on top.
Sprinkle garam masala and serve immediately. Also squeeze in some fresh lemon juice!
Serve matar nimona hot with plain rice.

Comments

Matar Nimona is a green peas curry widely eaten in the state of Uttar Pradesh during winters! Tastes best with plain rice.

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