Matar ka nimona recipe- easy side dish for chapatis

A couple of months ago , I had accidently stumbled upon this recipe. I really liked the recipe. It was something different and had a uniqueness to it. I am always in a lookout for different side dishes for chapatis and this one sounded too good. Actually this is a traditional dish of Uttar Pradesh and is made during the winters as fresh peas is abundantly available that time. Actually, I have lived in northern India many years ago and I remember the beautiful, vibrant and the freshest vegetables available during the winter months. So actually there are lot of variations, this side dish is made with the available assorted vegetables.

I browsed the internet and found many recipes for matar ka nimona and the different ways and with different vegetables (matar/peas being the prime) it can be made. I was thinking of using frozen peas. Meanwhile I found fresh green peas at mustafa.So keeping in mind all the recipes I searched, I made it in my own way. This may not be the authentic way it is made. But I decided to post this anyway as it really makes a wonderful sidedish for your chapatis and a really good way to use your fresh green peas. Let me know if you try it.

I am going to post more interesting recipes in future. So keep yourself always updated by liking my Fb page or following me on google plus .

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Matar ka nimona recipe- easy side dish for chapatis Yum
A delicious vegetable side dish for rice and rotis usually made during winters!
Course side dish

north indian
Prep Time 10 minutes
Cook Time 20 minutes
  1. Grind the chopped onions and tomatoes in a blender to a paste. Boil the peas in water for a 3-5 minutes till they turn slightly soft. Boil the potatoes. Later cut them into pieces. You can then shallow fry the potato pieces till they are golden brown.(However this step is optional)
  2. Heat the oil in a pan. Add the cumin seeds along with the whole spices. Add the ginger garlic paste and green chillies. Saute for a minute. Add the onion tomato paste. Add turmeric powder and red chilly powder. Saute till the mixture is cooked well and thick. Puree the boiled green peas in a blender.
  3. Add the peas puree and mix well. Add the coriander powder and garam masala. Cook for few more minutes.(around 3-4 minutes)
  4. Add salt and mix. Add the potato pieces and mix. Add a little water to get a desired consistency. Boil for few more minutes and switch off the flame. Serve hot along with some rice or rotis.
Recipe Notes

1. You can use frozen peas also, but fresh peas is ideal for this recipe.You don't need to thaw it.

2. You can use the potato with or without skin.

3. You can try out different variations by adding some roasted paneer or other suitable vegetables.

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One Comment

  1. This curry reminds me of winter nd home it been so long since I had this ,..looks yum


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