By Ujjainee Roy
June 7, 2024
Craving something hearty? Why not try UP-style Matar Nimona which can be whipped up at home in minutes! This delicious curry is like a veggie dal with the right blend of masalas. The best part is it can be as spicy of you want. Let's learn more about the recipe.
– 2 cups fresh peas – 2 medium-sized potatoes, peeled and diced – 2 tablespoons vegetable oil – 1 teaspoon cumin seeds – 1 medium-sized onion – 2-3 green chilies – 1 spoon ginger-garlic paste – 1 teaspoon turmeric powder – 1 teaspoon cumin powder – 1 teaspoon coriander – 1/2 teaspoon red chili powder (adjust to taste) – Salt to taste
Heat the vegetable oil in a large pan or kadai over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onion to the pan and sauté until it turns golden brown.
Add the slit green chilies and ginger-garlic paste to the pan. Sauté for a couple of minutes until the raw smell of the ginger-garlic paste disappears. Add the diced potatoes to the pan and cook for 4-5 minutes.
Now, add the green peas to the pan along with turmeric powder, cumin powder, coriander powder, red chili powder, and salt to taste. Mix well to coat the vegetables evenly with the spices.
Pour in the water and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pan with a lid. Allow the vegetables to simmer for about 10-12 minutes, or until the potatoes and peas are tender and cooked through.
Once the vegetables are cooked, use the back of a ladle or a potato masher to lightly mash some of the peas and potatoes. This will help thicken the gravy and give the dish its characteristic texture.
If the gravy is too thick, you can add a little more water to fix the consistency. Serve hot.