Today's post is "Matar Ka Nimona", an age-old dish of Uttar Pradesh.
Nimona is a winter stew which is native to the Gangetic plains of India. The star of the dish is the green peas. Nimona in general represents the best of winter cooking which is very hearty, nourishing, and primarily made with fresh produce. This dish is prepared in winter when fresh green peas are found in abundant. You can do the same with frozen peas, but it might not be as tasty as the fresh peas.
I tried this dish today and it turned out to be lip-smackingly delicious. Do give a try too and let me know if you liked it. This is the best season to try this yummy dish of UP and relish it.
Ingredients:
Peas 2 cups
Potatoes (cubed and boiled)
Garam Masala Powder 1 tsp
Amchur Powder 1 tsp
Turmeric Powder pinch
Asafoetida pinch
Salt to taste
Oil
To grind:
Coriander Seeds 1 tsp
Garlic Pods 1 or 2
Ginger 1 inch
Green Chillies 1 or 2
To temper:
Cumin Seeds 1 tsp
Red Chilli 1
Method:
Blanch the peas in water. Allow it to cool. Take half of it and blend it into a paste without adding water. Keep it aside.
Grind the ingredients given under "To grind" and keep it aside.
Heat oil in a pan. Add the blended green peas paste (step 1). Saute it for couple of minutes. Make sure you dont brown it. Keep it aside.
In the same pan, saute the boiled potatoes adding a pinch of salt for couple of minutes. Remove it and keep it aside.
Next heat oil in a pan. Add cumin seeds, red chillies. When they splutter, add the ground paste (Step 2). Saute for couple of minutes.
To it add the remaining blanched peas. Mix until the ground paste blends with the peas well.
Next add amchur powder, turmeric powder, garam masala powder. Mix well.
To it add the sauted potatoes (4) along with sauted peas paste (step 3). Add salt, adjust the consistency by adding water. Allow it to boil for 2 to 3 minutes.
Garnish with coriander leaves.
Switch off the flame. Serve it hot with plain rice or roti.
