Matar Ka Nimona
Matar Ka Nimona — a traditional, Bihari winter stew of fresh green peas perfect for comforting breakfast or lunch.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 - 10 fresh coriander stalks
- 6 garlic cloves
- 1 inch piece of ginger
- 2 green chilli (medium spicy)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds (jeera)
- 2 sprigs green garlic, chopped ((optional))
- handful of fresh coriander leaves, chopped
- 1 tablespoon water to blend
- 2 Cup fresh green peas
- 1 large potato, cut into wedges
- 8 mung wadi/mungodi/dal badi ((optional))
- 4 tablespoon mustard oil
- 1/2 teaspoon cumin seeds (jeera)
- 1/8 teaspoon hing (asafoetida)
- 2 dried red chilies
- 1 large tomato, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon Garam Masala Powder ((get recipe))
- 1/2 teaspoon salt or to taste
- 1 1/2 Cup water, hot
- Juice of half a lemon
- handful of fresh coriander leaves, chopped
Instructions
- 1
Combine the ginger, garlic, green chilies, coriander seeds, leaves, stalks, and cumin. Add just a splash of water (about 1 tbsp) and blend into a thick, coarse paste. Set aside.
- 2
Take ¾th of the green peas and grind them into a coarse paste in the same blender or food processor. Do not add water. The texture should be gritty. Set aside.
- 3
Heat the mustard oil in a heavy-bottomed kadhai until it reaches its smoking point. Add the potato wedges and fry them over medium heat until they are golden brown and crisp on the outside. Remove them and set aside. Similarly, fry the dal wadi (if adding) till golden and transfer to a bowl.
- 4
In the same kadhai (with the remaining oil), add the cumin, asafoetida, and dried red chilli. Saute for a few seconds. Add the coarse pea paste and chopped tomatoes. Sauté the paste over medium-low heat, stirring continuously for 7-10 minutes. Add the spices, salt, and mix nicely.
- 5
Pour in the hot water to achieve your desired consistency. Simmer on low heat for 8-10 minutes.
- 6
Add the green masala paste, and the leftover 1/4th green peas. Mix well. Cook for 2-3 minutes. Then add the fried potatoes, and wadi.
- 7
Cover the kadhai and let the nimona simmer over low heat. This allows the potatoes, whole green peas to finish cooking and all the flavors to meld.
- 8
Serve matar ka nimona hot, garnished with a generous drizzle of ghee and chopped coriander leaves.