Nimona recipe
Nimona recipe is a traditional dish of North India and Bihar. Most people make it during the winter season when fresh peas are available in sufficient quantity. If fresh peas are not available, you can also make them with frozen peas. When I first came to Lucknow, my neighbors welcomed me to dinner with matar ka nimona, rice, and roti. Nimona is my favorite dish since then.
This is an easy recipe, you must use a little spice and garlic onion to make it tasty. You can serve this Nimona with rice or roti.
You can click here about our other popular traditional dish of North India.
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Preparation time 20 minutes
Cooking time 40 minutes
Total time 60 minutes
Serve for 04 members
Difficulty level Easy
Course Main dish
Cuisine North Indian dish
Ingredients for matar ka nimona
Green peas 500 gms
Urad dal vadi 1/2 cup
Onion 01 big (make a paste)
Potatoes 02 big (peeled and cut into medium size pieces)
Ginger Garlic 02 tablespoons (make a paste)
Green chillies 3-4 (add ginger garlic paste while making it)
Tomato 03 medium size
Coriander powder 01 teaspoon
Red chili powder 02 teaspoon
Sabzi Masala Powder 1/2 teaspoon
Asafoetida 01 pinch
Mustard oil 02 tablespoon
Salt to taste
Green Peas Nimona Recipe
Preparation for matar ka nimona recipe
- To make green peas Nimona, first, peel the pods and remove the seeds.
- Put the peeled peas in the grinder jar, grind them coarsely, and keep them aside.
- Now make a paste of green chillies, ginger, and garlic and keep them aside in a bowl.
- Cut the onion and put it in the mixer jar to make a paste.
- Cut the potatoes into medium size pieces and add some oil and cook on medium flame till they turn golden brown, keep it aside.
- I have added potato in my recipe, if you want to add urad vadi then fry it in a spoonful of oil and keep it aside.
How to make Nimona
- Now heat mustard oil in a pan, add onion paste and roast it.
- Add ginger, garlic, and green chilli paste and fry for 2 minutes. After roasting, add a pinch of asafoetida and fry for a while.
- After roasting for 2 minutes, add ground peas and mix well. Cook it for about 10 minutes.
- It takes about 10-12 minutes to roast well. At this time it starts to smell.
- When roasted well, it leaves the surface of the pan.
- After roasting the peas, add chopped tomatoes and cook for 2 minutes.
- Now add fried potatoes and cook for 1-2 minutes.
- After cooking for about 2 minutes, add 2 glasses of hot water and salt as per taste and stir well.
- Nimona is eaten with both rice and roti, if you want to eat with rice then keep the gravy a little thin, otherwise thick.
- Turn down the heat and cook for 10 minutes with the lid closed. Open the lid twice in the middle and stir it well.
- Your Nimona is ready Serve it hot with roti or rice.
*If you want to add urad dal vadi then add potato instead, you can also add both together.
Main ingredients
Green peas, Urad dal vadi , Onion, Potatoes,Ginger Garlic paste, Green chillies, Tomato,Coriander powder, Red chili powder, oil, Salt to taste.
Main keywords
Nimona, Nimona recipe, Traditional dish, matar ka nimona.
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