Matar Nimona Recipe: Nimona is a winter stew that tastes great. It is said that if you do not eat Nimona in the winter season then you do not eat anything. Yes, Nimona is the pride of winter. Everyone is crazy about the taste of this delicious curry of potatoes with green peas. It is relished with puri or paratha or rice.
What is nimona?
This green dish is a variant of green peas or peas. It is made and eaten extensively in northern Uttar Pradesh. Everyone eagerly waits for the winter harvest of fresh green peas. “The beauty of this dish lies in its simplicity. Winter peas are tender and sweet, and it is precisely the flavor that plays the main role in this dish. It also holds an important place in sattvic prasad – neither onion nor garlic, but Lots of ghee and flavorings make for a nice dish. A dash of asafoetida adds to the essence and sweetness of peas. This versatile dish can be enjoyed with parathas, chapatis or rice.
So let’s know the recipe of Nimona
Nimona’s recipe
Serves 4, Cooking Time: 30 minutes
material
1 cup green peas, mashed
2 potatoes, chopped
2 tbsp desi ghee
4 tomatoes, chopped
2 to 3 green chilies, chopped
1 tablespoon ginger, cut into 1 inch long pieces
a pinch of asafoetida
1 tsp cumin
1 tsp coriander powder
¼ tsp ginger pepper powder
¼ tsp turmeric powder
2 whole red chilies
salt to taste
1 tsp fresh coriander, finely chopped
method :
Peel and wash the green peas. Make a coarse paste of peas and keep it in a vessel. De-skin the potatoes. Wash them thoroughly and cut them into small cubes. After washing the tomatoes, grind them to make a smooth paste. Cut the stalks of green chillies and wash them. Peel the ginger and wash it. Grind ginger and green chillies finely. Heat some desi ghee in a pan. Add potato cubes and fry till they turn golden brown. Take out the fried potatoes from the pan and keep them separately.
Add red chillies, cumin seeds and asafoetida to the remaining oil in the pan. After cumin seeds are roasted and crackled, then add ginger and green chili paste.
Add tomato paste and stir for a few minutes. Season with turmeric powder, coriander powder and deghi chilli powder. Fry the spices until the spices become grainy and ghee starts floating on top. Add green peas paste to the mixture and fry for 3 to 4 minutes while stirring with a spoon. Add fried potatoes and add water according to how thick or thin you want the nimona to be. Sprinkle salt as per your choice. Let it boil and cook it for another 7 to 8 minutes.
Garnish with roasted cumin powder and some chopped fresh coriander and give it a final stir to mix well. Matar Nimona is ready.
Plate the dish in a bowl, and serve it garnished with a few sprigs of fresh coriander and a drizzle of desi ghee.
Source: newstrack.com”