Matar Ka Nimona recipe is a delicious Indian dish, mostly enjoyed in the north, made mostly with fresh green peas (matar). The delicious curry celebrates all bright flavours of seasonal ingredients and is cherished for being plain and real. This dish is prepared with tender peas cooked with different spices and aromatics and is a warm, comforting food. The preparation normally starts by grinding onions, ginger, and garlic into a paste, a major curry ingredient. This gets saut ed until it becomes golden brown, warming the air with fragrant scents, and now fresh green peas are added along with cumin seeds, turmeric, coriander, and garam masala for a appetising medley of flavours. The speciality of Matar Ka Nimona is that it can be made in multiple ways. Some recipes include boiled potatoes for texture or tomatoes to give that slight tartness. Fresh coriander leaves are added as a garnish, pop-coloured and fresh. Matar Ka Nimona is generally served with Indian bread, including roti or naan. However it can easily be accompanied by steamed rice, making it a perfect dish to serve both at lunch or at dinner. The tender peas, in combination with the aromatic spices, just balance out, making the whole dish so rich and wholesome and so in keeping with homemade delights from Indian preparation. This curry highlights peas's natural sweetness but also gives families warmth and comfort. Whether it's served on a chilly day or a festive meal, Matar Ka Nimona represents the best of seasonal Indian cuisine.

• 1 cup green peas
• 1/2 tsp ginger
• 1 tsp garlic
• 2 green chilli
• 1 onion
• 1 medium potato
• 2 tbsp mustard oil
• 1 bay leaf
• 3 cloves
• 1 pinch hing
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 2 tbsp coriander leaves
• 1/2 tsp cumin seeds
• 1 medium tomato

• Take half a cup of chopped onions, half a teaspoon of chopped ginger, one teaspoon of chopped garlic, and two chopped green chillies in a grinder or blender jar. Prepare the ingredients and grind them well into a semi-fine or smooth paste without adding water. Once done, take out the onion paste and set it aside. Add 1 cup of fresh green peas in the same grinder and grind it in coarse paste.
• Add no water while grinding; keep it aside.
• Heat 2 tablespoons of mustard oil in a pan, allowing it to smoke. Reduce the flame. Add ¾ cup chopped potato cubes. Saut potatoes on low to medium flame till they turn golden brown. Take out the potatoes and leave them on some kitchen paper towels to absorb extra oil. Keep it aside for later.
• Add the same pan, one tej patta (bay leaf), three cloves, and 1/2 teaspoon of cumin seeds in it. Let the spices crackle and splutter to release the flavours in oil. Now, add the ground onion paste to the pan. Mix well and start saut ing, stirring often. Cook till the oil starts separating from the mixture and also the paste lumps up and gathers around itself.
• Add 1/3 cup of chopped tomatoes to the saut ed onion mixture.
• Stir well and continue to saut until the tomatoes are soft and mushy. Once they are soft, add ¼ teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri red chilli powder, 1/2 teaspoon of coriander powder, and a pinch of asafoetida (hing).
• Mix these spices into the onion-tomato mixture properly to give a rich flavour base to the dish.
• Add fresh peas in a coarse grind to the pan. Mix the peas well with the onion-tomato masala, stirring occasionally for around 2 minutes. Add the chopped coriander leaves; mix them in for added flavour.
• Pour in 1.5 to 2 cups of water as desired by your liking. Season the batter with salt and mix it well. Cover the pan and let the mixture simmer on a low to medium flame till the green peas are done. That should take around 10 to 11 minutes. Keep peeking at it and stirring occasionally. Add water as and when required while cooking if you see the water is low.
• By this time, the sauce is ready. You see oil floating. Put the fried potato cubes and ¼ to 1/2 teaspoon of garam masala. Mix nicely and cook for another minute. Finally, add 2 Tbsp of chopped coriander leaves on top. Mix in thoroughly.
• Serve hot with rotis, pooris or steamed rice.
• Garnish with a bit of extra coriander leaf for added attractiveness. Lemon wedges on the side make for a nice refreshing contrast.
• Matar Ka Nimona's recipe is sumptuous and will soothe and delight you at any time of the day.