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Matar Ka Nimona



Nimona: A Flavorful Curry

Yields: 4 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

For the paste:

  • 1 teaspoon coriander seeds
  • 2 green chilies
  • 5-6 garlic cloves
  • 1-inch piece ginger

For the Nimona:

  • 2 tablespoons mustard oil
  • 3-4 medium potatoes, cut into cubes
  • 500 grams green peas, blanched
  • ½ teaspoon asafoetida (hing)
  • ½ teaspoon amchur powder (dried mango powder)
  • 1-2 dry red chilies
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 teaspoon garam masala

Instructions:

  1. Make the paste: Grind together the coriander seeds, green chilies, garlic cloves, and ginger into a smooth paste.
  2. Prepare the peas: Divide the blanched green peas in half. Grind one half into a smooth paste.
  3. Heat the oil and add spices: Heat the mustard oil in a large pot or pan over medium heat. Add the cumin seeds and let them sizzle until fragrant.
  4. Add the paste and spices: Stir in the asafoetida, turmeric powder, garam masala, and the prepared paste. Cook for 2-3 minutes, stirring occasionally, until the paste is fragrant and slightly browned.
  5. Add potatoes and peas: Add the diced potatoes, ground peas, and the remaining whole green peas to the pot. Cook for 5-7 minutes, or until the potatoes are tender.
  6. Adjust consistency: Add water to the curry to reach your desired consistency.
  7. Finish and serve: Cook for another 5-10 minutes, or until the flavors have melded and the curry has thickened. Stir in the amchur powder and adjust the salt and seasoning to taste. Serve hot with rice or roti.

Tips:

  • For a spicier Nimona, add more green chilies or dry red chilies to the paste.
  • To make this recipe vegan, use vegan mustard oil.
  • For a richer flavor, you can temper the spices with ghee or clarified butter before adding the paste.

Enjoy this delicious and satisfying curry!

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