Matar Ka Nimona

Matar ka nimona is a popular dish in UP, prepared in almost all households during winter. This is generally prepared in winter due to the availability of fresh green peas.
It is a semi gravy dish prepared with fresh green peas, onions , tomatoes and spices. I have added potato also.Here the main change is green peas is grinded and added . (Raw green peas in picture just for click ).Because of non availability of fresh green peas here  (summer or winter) , I have used frozen green peas. So a little compromise in taste 😏

Ingredients

• 1 medium potato chopped into cubes
• 1 medium tomato finely chopped
• 1.5 cup water
• 3 tbsp coriander leaves finely chopped

Ingredients to be ground to paste

• 1 medium onion roughly chopped
• 1 inch ginger
• 1 garlic clove
• 2 green chillies
• 1 cup green peas

Seasoning Ingredients

• 2 tbsp oil
• 1 Indian bay leaf / tej patta
• 3 cloves
• 0.5 tsp cumin seeds

Spice powders

• 1 pinch asafoetida / hing
• 0.25 tsp turmeric powder
• 0.5 tsp kashmiri red chilli powder
• 0.5 tsp coriander powder
• 0.25 tsp garam masala

Garnishing Ingredients

• 2 tbsp coriander leaves finely chopped

Preparation

• Blend onion, ginger , garlic and green chillies to a smooth paste. Do not add water.
• Blend green peas to a coarse paste. Do not add water.
• Heat the oil and saute the potatoes on low flame till they turn golden colour.

Method

1. Heat oil. Add all the seasoning ingredients. Saute for 1 minute.
2. Add the ground onion paste. Saute till oil start releasing from the sides.
3. Add finely chopped tomatoes. Saute till tomatoes become mushy.
4. Add all the spice powders except garam masala. Mix well.
5. Add coarsely ground green peas. Mix well. Saute for 2 minutes.
6. Add 3 tbsp of finely chopped coriander leaves. Mix well.
7. Add 1.5 cup water and salt. Mix well.
8. Cover the pan with lid and simmer it till green peas paste gets cooked. This might take around 10-12 minutes on medium flame.
9. Add fried potatoes and garam masala. Cook for 1 minute.
10. Garnish with coriander leaves and serve hot.

Notes

1. Use fresh green peas.
2. Adding potatoes are optional.
3. Serve with lemon wedges.