A winter comfort dish straight from North Indian home kitchens
When fresh green peas arrive in winter, many North Indian homes don’t rush to fancy dishes. Instead, we make Matar Nimona—slow-cooked, earthy, slightly coarse, and deeply comforting. This recipe is exactly how Nimona is prepared in real homes: ¾ peas ground coarsely, ¼ kept whole, potatoes shallow-fried, and a fresh Nutribullet masala paste that brings everything together beautifully.
Matar Nimona is a comforting winter dish from the region of Uttar Pradesh. It is made with freshly ground green peas, slow-cooked with minimal spices. This rustic curry offers warmth, nostalgia, and nutrition in every bite. It is best enjoyed during the winter when fresh peas are in season, and the flavors are naturally sweet and earthy.
No onion. No garlic. Just honest flavours 💚
🧺 Ingredients (Serves 3–4)
For the Nimona Base
- Fresh green peas – 2 cups total
- 1¾ cups of coarsely ground
- ¼ cup of whole peas.
- Potato – 1 large, cubed & shallow fried
- Desi ghee or cold-pressed mustard oil – 3-4 tablespoons.
- Cumin seeds – 1 tsp
- Salt – to taste
- Water – as needed
For Fresh Masala Paste (Nutribullet)
- Fresh tomatoes – 2–3 medium
- Ginger – 2–3 inch piece
- Green chillies – 2–3
- Dry coriander seeds – 1½ tsp
- Red chilli powder – ½ tsp
- Turmeric powder – ½ tsp
Garnish
- Fresh coriander leaves – 2–3 tbsp, chopped
👩🍳 Method (Traditional Step-by-Step)
Step 1: Prepare the Peas
- Grind 1¾ cups fresh green peas coarsely (grainy, not smooth).
- Keep ¼ cup of peas whole for texture and bite.
Step 2: Make Fresh Masala Paste
Add tomatoes, ginger, green chillies, dry coriander seeds, red chilli powder, and turmeric to your Nutribullet.
Grind to a smooth paste without adding extra water.
👉 This paste replaces chopped tomatoes and powdered spices.
Step 3: Shallow Fry Potato
- Heat mustard oil or ghee in a heavy pan.
- Shallow -fry potato cubes till lightly golden.
- Remove and keep aside.
Step 4: Tempering
- In the same pan, add cumin seeds.
- Let them crackle gently.
Step 5: Cook the Masala
- Add prepared fresh masala paste.
- Cook on medium-low flame, stirring often.
- Cook until the oil starts separating and the raw smell disappears (8–10 minutes).
⏳ Do not rush this step—this builds the soul of Nimona.
Step 6: Add Ground Peas
- Add coarsely ground peas.
- Stir continuously for 4–5 minutes to avoid sticking.
- The mixture will thicken and turn aromatic.
Step 7: Add Whole Peas & Potato
- Add ¼ cup whole peas and shallow-fried potatoes.
- Add salt and water for a medium-thick consistency.
Step 8: Slow Cook
- Cover and cook on a low flame for 15–20 minutes.
- Stir occasionally so it doesn’t catch at the bottom.
Step 9: Finish
- Garnish with fresh coriander.
- Rest for 5 minutes before serving.
🥣 Authentic Nimona Texture & Taste
- Slightly coarse, not smooth
- Naturally sweet from peas
- Thick, rustic, comforting
- Perfect winter food
🌿 Ayurvedic & Nutritional Benefits
- Fresh green peas: Protein, fibre & seasonal nourishment
- Dry coriander seeds: Aid digestion & cooling balance
- Ginger & chilli: Improve circulation in winter
- Mustard oil: Enhances immunity & flavour
🍽️ Best Served With
- Bajra roti or makki roti
- Plain chappati
- Missi Roti
- Plain rice with Desi ghee
