Producer: Priyanka Das Editor: Manuj Yadav | February 28 , 2025
Delicious Matar Nimona Recipe
Fresh peas - 500 gm Onions - 3 medium Garlic - 8-9 cloves Ginger - 2 inch Mustard oil - 3 tbsp Urad dal badi - 2 Cloves - 6 Whole black peppercorns - 8-10 Black cardamom - 2 Bay leaves - 2 Cumin seeds - 2 tsp Potato potato - 2 cubed Salt to taste Red chilli powder - 2 tsp Water - as needed For tempering Desi ghee - 1 tbsp Onion - 1 medium chopped Kashmiri red chilli - 1 tsp
Ingredients
Grind the peas coarsely on a grinding stone or in a food processor and set aside.
Make a smooth paste with the onions, garlic, and ginger in a blender.
Heat 3 tablespoons of mustard oil in a pressure cooker. Add the badi and fry till golden. Set aside.
Now add all the whole spices to the hot oil and wait till the cumin seeds have sputtered. Add the onion-ginger-garlic paste and fry till golden brown.
Add the ground peas and fry for another 5 minutes. Now smash the badi and add to the peas along with the cubed potatoes.
Then add salt and red chilli powder to taste and enough water to make the peas into a dal consistency. Close the lid and pressure cook for two whistles.
In a tempering pan, add 1 tbsp of ghee. Add a finely chopped onion and fry till golden. Add Kashmiri red chilli and pour the tempering over the nimona. Serve hot with rice.
