Matar Ka Nimona
THEME: #219 WINTER VEGGIE AFFAIR
Did you miss a FoodieMonday/Bloghop post last Monday or like me, you were busy enjoying the Diwali festivities? Because of Diwali FoodieMonday/Bloghop members took a holiday, but this week I’m back with Matar Ka Nimona for another exciting theme, Winter Veggie Affair suggested by Sasmita. Keeping winter in mind, fresh and green fenugreek is available in abundance at the moment in India. This gives me the opportunity to use it in almost all the curries I make. What I like to make soon is Sasmita’s Fenugreek/Methi Mushroom Curry as I usually don’t add fresh methi. French Beans also are at their freshest and tender too. Its the right time to try out Sasmita’s French Beans Fry in Mustard Paste.
A bit more about the theme
As per the theme, it can be winter veggies from any country. Thankfully, I’m not in Kenya as we don’t have winter and veggies are either hot season or rainy season veggies. Having said that these days there are no hard and fast winter, summer, autumn, spring or rainy season vegetables. With modern technology, freezing procedures, canning methods and freezers in most homes means that it is possible to get out of season vegetables. However, fresh vegetables add a different kind of flavour to any dish. I was contemplating using cauliflower or peas as my winter vegetable. Immediately, I remembered that I had saved my friend Swaty’s recipe that uses peas. So peas it was.
My dish with Winter Vegetable – Green Peas
As I mentioned above I had bookmarked a peas recipe from Swaty’s blog, Matar ka Nimona. What caught my interest in that recipe? Well truthfully, the name. Just love how Nimona sounds, like soft bells ringing in your ears. I am so glad I tried out the recipe as initially I thought what’s the difference between Matar Ka Nimona and the usual peas and potato curry I make. On going through the recipe, realized that its so different as both the peas and potato are slightly mashed up and one can add onion and garlic which I normally don’t to the normal peas and potato curry. However, as my MIL is with me, I chose to cook it the satvic way, that is without onion or garlic. Adding ghee to it made all the difference. We enjoyed it with some parathas.
Two Peas In a Pod
Whenever I think of peas, the above proverb comes to mind. It literally means that anything or any two people are the similar. Like I definitely can say that my twins are not two peas in a pod, they are just too different in every aspect. Peas are round seeds from the fruit pod Pisum sativum and classified as legumes. While I will not go into the benefits of including peas in your diet, I can suggest how to include it your daily diet. Most common way is to make a curry like Renu’s Green Peas and Fox Nut Curry, or a simple peas and potato curry. Or how about a delicious Gujarati snack matar kachori, my mum’s all time favorite. Would you like to use peas as a stuffing to make some Khamiri Green Peas Puri, or use peas to make a simple and yet flavorful Fresh Mint and Peas Rice Pulao like the way Swaty makes. Have you ever tried a sweet dish with peas? I haven’t but would love to try Poonam’s Matar Dalia Kheer.
Matar Ka Nimona
Without much delay lets learn how to make this famous Uttar Pradesh dish, Matar Ka Nimona which has a soupy curry, makes use of some spices but not overpowering the taste of the peas and is usually served with roti, rice, poori or paratha.If you do not get fresh peas, you can use frozen ones.
MATAR KA NIMONA
2 cups fresh or frozen green peas
1 medium potato
½ cup fresh tomato puree
1 bay leaf
1″ cinnamon stick
1 red dry chilli
1 tsp jeera (cumin seeds)
1 tsp ginger paste
1 tsp coriander powder
½ – 1 tsp green chili paste
½ tsp garam masala
¼ tsp asafetida (hing)
¼ tsp turmeric powder (haldi)
½ – 1 tsp red chilli powder
1 tbsp mustard oil or any oil of your choice
½ – ¾ tsp salt
2 tbsp chopped fresh coriander
1½ cup(approx) water
1 tsp ghee (optional)
- Wash and boil the peas till they are soft.
- Peel and cut the potato into small cubes.
- Mash or grind the peas coarsely.
- Heat 1 tbsp oil in a pan over medium heat.
- Add the potato cubes and cook them over low heat till done.
- Remove the potato cubes from the oil. Mash the potato cubes.
- Add remaining oil in the pan.
- Add cloves, cinnamon, pepper, dry red chilli and bay leaf.
- Add cumin seeds. As it begins to sizzle, add asafetida, ginger and chili paste.
- Stir fry for a few seconds and add the tomato puree.
- Mix well. Add turmeric, red chili powder, coriander powder and salt.
- Let the tomato puree cook for 1-2 minutes.
- Add the mashed peas and potato. Mix well.
- Add the water and let the nimona or curry simmer over low heat for 5 minutes.
- Add garam masala, ghee and fresh coriander. Mix well and serve.
- Use frozen peas if you don’t get fresh peas
- How you like the consistency of the curry is up to you
- If you want to add onion ( 1 medium size finely chopped) and garlic (1 tsp paste), then stir fry it before you add the tomato puree.
- For gluten free version avoid asafetida.
- For a vegan version avoid ghee.
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