Matar Nimona

Matar Ka Nimona (Avadh Style)

The cuisine that brings the essence of its origin, a place from where Nawab and their rich kitchen used to define the taste for the rest. Nimona a simple yet delicious dish that was from Lucknow the Capital of Avadh or Oudh. For decades the Avadh demonstrated the culinary skill to various parts of the world.

The Nimona is a unique preparation that is made with green pea puree and tomato gravy, this recipe is a totally homemade affair and does justice to regular food like rice, pulao or chapati, though main ingredients remain the same but the variation in this recipe comes naturally from kitchen to kitchenette.

My Kitchen.. My Recipe.. My Way.

• Preparation Time  5 - 7 minutes
• Cooking Time  25 - 30 minutes
• Serves  3 - 4
• Course  Main

Ingredients

• Fresh Green Peas  500 gms
• Boiled potatoes  2 - 3 cut into cubes
• Onion 1 big chopped
• Fresh Coriander handful
• Green Chillies 3 - 4 
• Ginger 1 inch
• Garlic  8 - 10 cloves
• Tomato (opt) 2 medium chopped
• Mustard Oil as required
• Turmeric Powder  1 tsp
• Red Chilli Powder   2 tsp
• Coriander Powder  2 tsp
• Dry Mango Powder (amchur)  2 tsp
• Garam Masala  1/2 tsp
• Cumin Seeds  1 tsp
• Bay Leaf
• Cloves 3
• Asafoetida  1 tsp
• Water as required
• Salt as required

Directions

• Firstly take fresh green peas, and green chillies in a mixing jar and make a coarse paste of it without adding water.
• Now heat 3 - 4 tbsp of mustard oil in a non-stick pan and fry the boiled potatoes till they turn golden now in the same pan roast the peas mixture till it becomes a little dry.
• Make a paste of onion, ginger and garlic and keep aside.
• In the same pan add some mustard oil if required, heat it and add cumin seeds, bay leaf, cloves, asafoetida and saute till it turns aromatic, now add the ground onion paste and begin to saute.
• Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering itself.
• Now here you can add chopped tomatoes and saute till it softens and becomes mushy then add the dry spices but I am not using tomatoes so I will add dry spices at this point
• Add turmeric powder, red chilli powder, coriander powder and saute them with the onion masala till they become fragrant or the raw smell goes away, you can add 2 - 3 tbsp of water if the masala becomes dry.
• Now add roasted green peas paste to the pan, mix well and saute together for 3 - 4 mins. Add 1.5 - 2 cups of water, you can add less or more water as required.
• Season with salt, mix well and cover the pan with a lid let it simmer till the green peas are cooked. it will take 10 - 12 minutes.
• In between stir and check. once the gravy is done you will see oil floating on the top of the gravy.
• Now add fried potatoes, dry mango powder and garam masala and cook for a minute, and turn off the flame. 
• Add a handful of chopped coriander, Matar ka Nimona is ready !!

Instant Kitchenette Tip

• While grinding green peas you can add fresh coriander leaves to the jar it will enhance the flavour.
• Try to cook the Nimona in mustard oil only to get the authentic flavour.