Ingredients
Main Ingredients | मुख्य सामग्री
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हरी मटर | Green Peas - 1 cup (around 150g-200g)
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आलू | Potatoes (boiled and grated) - 2 medium
Vegetables and Spices | सब्जियां और मसाले
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प्याज | Onion (finely chopped) - 1
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टमाटर | Tomatoes (finely chopped) - 2
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हरी मिर्च | Green Chilies (chopped) - 2
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अदरक | Ginger (grated) - 1-inch piece
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लहसुन | Garlic Cloves (crushed) - 4-5
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जीरा | Cumin Seeds - 1/2 teaspoon
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हल्दी पाउडर | Turmeric Powder - 1/2 teaspoon
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लाल मिर्च पाउडर | Red Chili Powder - 1 teaspoon
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धनिया पाउडर | Coriander Powder - 1 teaspoon
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गरम मसाला | Garam Masala - 1/2 teaspoon
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नमक | Salt (to taste)
For Garnishing | गार्निश के लिए
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हरा धनिया | Fresh Coriander (chopped) - 1 tablespoon
Cooking Medium | तेल
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तेल | Oil - 2 tablespoons
Directions
Preparing the Peas (मटर की तैयारी):
Take 1 cup of fresh green peas and grind them coarsely in a blender without adding water. Set aside.
Cooking the Base Masala (मसाला तैयार करें)
Heat 2 tablespoons of oil in a deep pan. Add cumin seeds and let them splutter
Add finely chopped onions and green chilies. Sauté and cook until golden brown.
Add tomatoes and cook until they soften and blend into the mixture
Adding the Spices (मसालों का उपयोग करें)
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well
Let the spices cook for 2-3 minutes, allowing the oil to separate from the masala
Cooking the Matar (मटर पकाएं)
Add the coarsely ground peas to the masala and mix well.
Cook on medium heat for 5-7 minutes, stirring occasionally, to let the peas absorb the flavors of the spices
Adding Potatoes (आलू डालें)
Add the grated boiled potatoes to the pan. Mix thoroughly with the pea mixture
Adjust the consistency by adding a little water if the mixture feels too thick
Final Touch (अंतिम स्पर्श)
Sprinkle garam masala and give it a good mix
Cover and let it simmer for 5 minutes on low heat
Garnishing and Serving (परोसने के लिए)
Garnish the Matar Nimona with freshly chopped coriander leaves
Serve hot with steamed rice, chapati, or paratha for a complete meal.
Recipe Note
Tips for Making the Perfect Matar Nimona
- Use Fresh Green Peas: Traditionally, Matar Nimona is made during the winter months when fresh peas are in season. Their natural sweetness and vibrant flavor are key to the dish’s taste. Avoid using frozen peas, as they lack the sweetness and freshness that this dish demands.
- Ensure the Peas are Sweet: Before grinding, taste the peas to make sure they’re sweet and tender. The entire flavor of Matar Nimona depends on the freshness and sweetness of the peas.
- Customize the Spice Level: You can adjust the spiciness according to your preference. Add more green chilies or red chili powder for a kick, or keep it mild for a comforting flavor.
- Add Potatoes for Depth: Potatoes enhance the dish by adding a creamy texture and depth to the flavor. However, you can skip them for a lighter version.Optionally, you can boil the peas lightly before grinding for a softer texture
Cultural Roots of Matar Nimona
Matar Nimona is deeply embedded in the culinary traditions of Bihar and Eastern Uttar Pradesh. This humble dish showcases the region’s resourcefulness in utilizing fresh seasonal produce. During the winter months, when green peas are freshly harvested, people prepare this dish as a celebration of the harvest season.
In Bihari culture, food is often a reflection of simplicity and warmth, and Matar Nimona exemplifies this perfectly. It’s a staple at family meals, where the aroma of ground peas simmering with spices fills the kitchen, creating a cozy winter vibe. Traditionally, it is paired with steamed rice or ghee-laden rotis and served with a side of pickles or chutneys.
One legend associated with the dish speaks of farmers who used Matar Nimona as an offering during the winter harvest festival,Makar Sankranti, as it symbolized prosperity and the bounty of their fields. Even today, it is cherished as a dish that brings families together during chilly evenings, reminiscing the joy of shared meals and simple living.
