Matar Ka Nimona | UP Special Winter Recipe | यूपी स्पेशल मटर का निमोना | Chef Sanjyot Keer

Matar Ka Nimona
Prep time: 15-20 minutes
Cooking time: 30-35 minutes
Serves: 5-6 people
Ingredients:
Green Peas Paste
GREEN PEAS | हरे मटर 500 GRAMS (FRESH)
Ginger Garlic Chuki Paste
FRESH CORIANDER | हरा धनिया A HANDFUL (WITH STEM)
GREEN GARLIC | हरा लेहसुन 10-12 NOS.
GREEN CHILLI | हरी मिर्च 3 NOS.
GINGER | अदरक 3 INCH
CORIANDER SEEDS | साबुत धनिया 1 TBSP
WATER | पानी AS REQUIRED
Frying ingredients
MUSTARD OIL | सरसों का तेल 1-2 LADLES
DAL VADI | दाल की बड़ी 5-6 NOS. (traditionally urad dal vadi is used)
POTATO | आलू 3 SMALL SIZED. (WEDGES)
Tempering & Final Cooking
CUMIN SEEDS | जीरा 1 TSP
RED CHILLI | लाल मिर्च 2 NOS.
ASAFOETIDA | हींग 1/2 TSP
TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED)
RESERVED PEAS
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
RED CHILLI POWDER | लाल मिर्च पाउडर 1/2 TSP (OPTIONAL)
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
GARAM MASALA | गरम मसाला A PINCH
Method:
Take 500 grams of peeled fresh green peas & remove a handful & keep them in a separate bowl
Add the remaining peas into a mixer grinder jar & grind it into a semi fine paste without adding water, your green pea paste is ready, set it aside until further use.
In a small mixer grinder jar add, fresh coriander, green garlic, ginger, green chilli, coriander seeds & a little water, grind everything into a coarse paste, keep it thick.
Set a handi or a kadhai over high flame, add in the mustard oil & heat it until it reaches it’s smoking point.
Then lower the flame & add vadis, fry them until golden brown then transfer them into a bowl & set them aside.
Further increase the flame to high & add the potato wedges & fry them until light golden brown, transfer them into the same bowl as the vadis & set them aside until further use.
To cook the green pea paste, remove a few tablespoons of oil from the kadhai & add the green pea paste, stir well & cook over medium to low until the paste turns crumbly & darkens.
Further remove the cooked green pea paste in a separate bowl.
Add the removed oil back into the kadhai, once it gets hot add cumin seeds, red chilli, asafoetida & the green ginger garlic paste, stir well & cook over high flame for 2-3 minutes.
Further add the tomatoes, reserved fresh green peas, salt, stir well & then cover & cook over medium to low flame until the tomatoes turn mushy, it will take upto 8-10 minutes, open the lid & stir the mixture once or twice at intervals.
Once the tomatoes have cooked add turmeric & red chilli powder, stir well & cook the spices briefly.
Further add the fried potatoes & vadis, stir & coat well with the masala& then add the cooked green pea paste & stir well again.
Add hot water as required to adjust the consistency of the gravy & bring it to a boil, it shouldn’t me thick nor too thin.
Once the gravy comes to a boil taste & add salt if required along with garam masala & stir well.
Your delicious, winter special Matar ka Nimona is ready.
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Intro 0:00
Matar paste 1:35
Frying 4:17
Final cooking 7:15
Plating 10:01
Outro 11:12