Matar Nimona is one of the traditional and flavourful Indian dishes that originates in the Uttar Pradesh region. It is always perceived as a delightful green pea with an addition of aromatic spices. This healthy vegetarian curry is prepared from fresh peas and seasoned with cumin, coriander, and garam masala, thus becoming a comforting, warm meal. Often served with chapati, paratha, or rice, matar nimona is one of the perfect dishes for a simple yet full-flavoured meal. A matar nimona recipe starts with heating oil in a pan and adding cumin seeds, finely chopped onions, ginger, and garlic. Saute till onions become golden brown and the spices release their fragrance. Then, add chopped tomatoes and cook till they get soft, then blend into the base of the curry. Add the fresh green peas and mix well after cooking the tomato mixture. Frozen peas can be used if fresh ones are not available, and the flavour will be much sweeter with fresh peas. Ground spices like coriander powder, cumin powder, turmeric, and garam masala must be added and cooked for a few minutes. Add a little water as required and let it simmer on slow fire for about 10-15 minutes so the peas become soft, cook through, and absorb the flavour. Finish the master Simona with a dash of fresh cilantro and a squeeze of lime juice for an extra layer of freshness. This matar nimona recipe is a perfect blend of savoury, spicy, and tangy flavours, making this dish a favourite in many houses.

• 1 cup green peas
• 1 onion
• 1/2 tsp ginger
• 1 tsp garlic
• 2 green chillies
• 1 potatoes
• 2 tbsp mustard oil
• 1 tej patta
• 3 cloves
• 1/2 tsp cumin seeds
• 1 tomato
• 1 pinch asafoetida
• 1/4 tsp turmeric powder
• 1/2 tsp kashmiri red chilli powder
• 1/2 tsp coriander powder
• 3 tbsp coriander leaves
• 1/2 tsp garam masala

• Matar Nimona is a rustic curry celebrates green peas in all their glory, transforming them into a creamy, spiced masterpiece that warms your soul.
• Begin the recipe of matar nimona by prepping the essentials: finely chop one onion, two green chilies, a half-inch piece of ginger, and a clove of garlic.
• Rinse 1 cup of fresh green peas (frozen works too, but fresh peas add that extra pop of sweetness).
• Heat 2 tablespoons of mustard oil in a kadai until it's shimmering and aromatic.
• Add a medium-sized potato, diced into bite-sized cubes, and fry until golden and slightly crisp, about 5-7 minutes.
• Next, toss in 1 tej patta (bay leaf), 3 cloves, and 1/2 teaspoon of cumin seeds, letting them splutter and release their fragrance.
• Add the chopped onion, ginger, garlic, and chilies, saut ing until the mixture turns golden and fills your kitchen with a tantalizing aroma.
• Spice it up with ¼ teaspoon turmeric, 1/2 teaspoon Kashmiri red chili powder, and 1/2 teaspoon coriander powder.
• Stir for a minute to bloom the spices, then add one finely chopped tomato, cooking until it melts into the masala.
• Now it's time for the star ingredient—add the green peas along with 1.5 cups of water and salt to taste.
• Cover the kadai and let it simmer until the peas are tender and the potatoes are buttery soft, about 10-15 minutes.
• Finish with a sprinkle of garam masala and a generous handful of freshly chopped coriander leaves.
• Serve Matar Nimona hot with rotis, fluffy rice, or parathas for a meal that's hearty, wholesome, and bursting with earthy flavors.
• This dish is a perfect blend of nostalgia and comfort, making it a winter favorite for all the right reasons.Enjoy this recipe of matar nimona. Try today.