Matar Ka Nimona

Ingredients

• 250 gshelled fresh peas
• 2 mediumpotatoes, boiled
• 10cauliflower florets
• 1 tbspchopped green chillies
• 1 tspchopped ginger
• 2 tbspfresh coriander
• 80 ml (⅓ cup)chopped tomato
• ⅓ tspturmeric powder
• ½ tspblack pepper powder
• to tastesalt
• 1½ tbspghee
• 4 tbspmustard oil
• 1 tspcumin seeds
• ¼ tspasafoetida powder
• 1bay leaf
• 1clove
• 2green cardamom pods
• a pinchsugar
• as neededwater
• a squeezelemon juice

Instructions

1. 1

   Blanch the peas

   Bring enough water to the boil in a pan. Add the peas and a pinch of sugar, then boil for 2–3 minutes.

2. 2

   Drain the peas

   Drain the peas and set them aside.

3. 3

   Blend the aromatics

   Grind the coriander, tomato, green chillies and ginger together to make a paste. Transfer it to a bowl.

4. 4

   Crush the peas

   Grind the blanched peas coarsely, using as little water as possible, and set aside.

5. 5

   Heat the oil

   Heat the mustard oil in a wide, heavy-based pan.

6. 6

   Fry the cauliflower

   Shallow-fry the cauliflower florets until partly cooked and golden at the edges. Drain and set aside.

7. 7

   Cook the potatoes

   Add the chopped potatoes to the pan and cook over medium heat for 1 minute, then drain.

8. 8

   Toast the spices

   Add the cumin, asafoetida, bay leaf, clove and cardamom to the pan. Stir until the cumin turns golden.

9. 9

   Cook the coriander paste

   Add the coriander paste and sauté for about 2 minutes.

10. 10

    Cook the pea paste

    Stir in the ground peas and sauté for 2–3 minutes.

11. 11

    Add water and spices

    Add the pepper, turmeric and about 700 ml (3 cups) of water, then mix well. Adjust the water to suit the gravy thickness you prefer.

12. 12

    Add the vegetables

    When the mixture begins to boil, add the potatoes, cauliflower and salt. Cook over medium heat without a lid to help retain the peas’ green colour.

13. 13

    Simmer gently

    Cook for about 5 minutes. Stir as little as possible so the cauliflower florets and potato pieces stay intact.

14. 14

    Finish the curry

    Add lemon juice and 1 tablespoon of freshly chopped coriander, then mix gently.

15. 15

    Add the ghee

    Serve hot with a spoonful of ghee on top.

16. 16

    Choose an accompaniment

    Serve with steamed rice, jeera rice or your preferred Indian bread.

What is matar ka nimona?

Matar ka nimona is a North Indian curry associated with Uttar Pradesh, made by crushing peas and cooking them in a spiced gravy. This version combines the peas with potatoes and cauliflower for a substantial, gently flavoured dish.

Crushing the peas gives the gravy body while leaving some texture. A coriander, tomato, chilli and ginger paste adds freshness and savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 676 calories, 34g protein, 101g carbs, 24g fat.

The peas and potatoes provide much of the carbohydrate, while the peas also contribute protein. Mustard oil and ghee account for much of the fat; serve the curry with rice or bread as suggested, and add a fresh vegetable side if you want more variety on the plate.

The pea and herb pastes

Blanched peas: cooking them briefly softens them before grinding. Keep the grind coarse and use very little water so the curry has a textured base rather than a thin purée.

Coriander paste: blend the coriander with tomato, chillies and ginger as directed. Sauté it before adding the peas to cook off some of its raw edge.

Frying the vegetables

Cauliflower: shallow-fry the florets until they are just partly cooked, with golden edges. They will finish cooking in the gravy, so there is no need to make them completely soft in the pan.

Potatoes: the recipe calls for boiled potatoes, followed by a brief minute in the pan. Handle them gently later so the pieces hold their shape.

Building the flavour

Whole spices: let the cumin turn golden in the hot oil with the bay leaf, clove, cardamom and asafoetida. Keep an eye on the cumin so it colours without burning.

Ground spices: add the turmeric and pepper with the water, as instructed. The water amount is flexible; add enough to make the gravy as thick or loose as you like.

Keep the vegetables intact

Gentle simmer: add the potatoes and cauliflower once the pea mixture boils, then cook uncovered for about 5 minutes over medium heat. Avoid vigorous stirring, which can break up the florets and potato pieces.

Green colour: the method leaves the pan uncovered while the vegetables cook. Stir sparingly and stop once the vegetables are heated through and tender.

How to serve it

Rice: steamed rice or jeera rice makes an easy base for the thick pea gravy. Indian bread is another suggested accompaniment.

Finish: lemon juice and fresh coriander brighten the curry, while a spoonful of ghee on top gives it a richer finish. Add the ghee just before serving.

Recipe notes & tips

• Keep the pea grind coarse for a more textured gravy.
• Use as little water as possible when grinding the peas.
• Fry the cauliflower only until partly cooked and golden at the edges.
• Add water gradually to reach your preferred gravy thickness.
• Stir gently after adding the vegetables to help keep them intact.
• Finish with the lemon juice and coriander just before serving.

Variations

• More chilli: Increase the green chillies for a hotter curry.
• Thicker gravy: Use less water when simmering the pea mixture.
• Looser gravy: Add extra water gradually until the curry reaches your preferred consistency.
• Extra coriander: Add more fresh coriander at the end for a greener finish.
• Rice pairing: Serve with jeera rice for the suggested spiced-rice option.

Common mistakes to avoid

• Over-grinding the peas: A smooth purée loses the coarse texture; grind them roughly instead.
• Using too much grinding water: The gravy can become thin; add only a little water to the peas.
• Burning the cumin: Watch it closely and move on once it turns golden.
• Overcooking the cauliflower in the pan: It can become too soft in the gravy; fry it only until partly cooked.
• Stirring too vigorously: The potatoes and florets can break apart; fold them through gently.
• Adding all the water at once: The gravy may be thinner than you want; add it gradually.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan, stirring carefully and adding a splash of water if the gravy has thickened.

Frequently asked questions