Explore the flavors of Bhojpuri cuisine with this tasty Matar Ka Nimona recipe. This flavorful curry made with green peas, potatoes, and spices is a must-try. A perfect vegan and gluten-free curry for weeknights. Make it in 40 minutes!
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What is Matar ka Nimona
Matar ka Nimona is a traditional green peas curry from the Bhojpuri cuisine of Bihar, Jharkhand, and eastern Uttar Pradesh (UP). The word Matar means green peas in Hindi, though the origin of the term Nimona remains unclear. This Aloo Matar ka Nimona is typically made during the winter when fresh green peas are harvested in India. However, thanks to the availability of frozen peas, you can enjoy this flavorful Matar Nimona ki Sabzi year-round.
Unlike many popular Indian dishes, Matar ka Nimona is rarely found in restaurants, yet it beautifully reflects the diversity of India’s culinary heritage. It’s a delightful alternative to the more widely known Aloo Matar from Punjabi cuisine, as it pairs green peas with potatoes in a unique and comforting way. This UP-style Matar Nimona recipe is simple, requiring just a few basic ingredients, making it an ideal, easy-to-prepare weeknight meal.
While green peas are the star ingredient, variations of the Nimona include hara chana (green gram), kala chana (black chickpeas), chickpeas, and even cauliflower. Some versions also incorporate palak (spinach) for added flavor and nutrition. Every household has its take on Matar ka Nimona, and this is the version we make at home. Some Bhojpuri-inspired recipes on the blog are Bafauri, Sultani Dal, Matar Kachori Pinwheels, and Paneer Gujiyas.
Why make this
- A flavorful one-pot curry that's wholesome and comforting
- Naturally vegan, gluten-free, soy-free, and nut-free—suitable for various dietary preferences
- Ideal for quick weeknight dinners
- A unique and traditional way to enjoy green peas
- Simple to prepare with just a few basic pantry staples
- Ready in just 40 minutes, making it a convenient, fuss-free meal option
Ingredients needed 🧾
Green peas - Traditionally, fresh peas are used, but since they’re hard to find in the U.S., frozen green peas work perfectly well without compromising the flavor. There is no need to blanch frozen peas. Just thaw and use them.
If you love green peas, then check out these recipes - Matar Pulao, Indian Curry Pasta, Hariyali Poha, and Matar Paneer.
Vegetables - Potatoes, onions, and tomatoes are the key veggies in this Green Peas Nimona recipe. These simple ingredients form the base of Matar ka Nimona.
Spices and herbs - Turmeric powder, red chili powder, coriander powder, amchur powder, garam masala, cumin powder, cumin seeds, cloves, and bay leaf combine to give this homestyle curry its distinctive flavor.
Aromatics - Garlic paste, green chilies, ginger paste, and cilantro bring depth and aroma to this Matar Nimona curry recipe. You can substitute garlic paste with fresh garlic cloves or green garlic if available.
Cooking oil - Mustard oil or ghee is traditionally used for authentic flavor, but vegetable oil or vegan ghee can be great alternatives when making this Indian Matar recipe.
How to make it 🔪
To Prepare the Green Peas Paste
- Thaw the frozen green peas and transfer them to a blender.
- Coarsely grind the peas by pulsing twice. Avoid adding water; the coarser texture adds a delightful bite to the curry. Heat oil in a pan and sauté the coarse paste on medium flame for 4-5 minutes, stirring frequently to prevent burning. The peas should become crumbly in texture. Once done, transfer the sautéed peas to a plate and set aside.
To Prepare the Cilantro Paste
- In a blender or mixer grinder, add cilantro (including the stalks), ginger, garlic, onion (optional), and green chilies.
- Blend into a smooth paste. Set the cilantro paste aside until needed.
To Prepare the Potatoes
- Peel and cut the potatoes into wedges.
- Shallow fry them in oil, sprinkling a little salt while frying.
- Fry in batches to prevent overcrowding. Cook until the potatoes turn light golden and crispy.
- Transfer to a plate and blot excess oil with paper towels. Set aside.
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To Prepare Matar ka Nimona
- In the leftover oil from frying the potatoes, temper cumin seeds, cloves, and bay leaf.
- Add the prepared cilantro paste and sauté for 3-4 minutes, or until the oil separates from the paste.
- Next, add the chopped tomatoes and a pinch of salt. Sauté for 4-5 minutes, until the tomatoes become soft and pulpy, mashing them with the back of the ladle as they cook.
- Then, add the spices—turmeric powder, coriander powder, cumin powder, amchur powder, red chili powder, and garam masala. Add a few water splashes to prevent the spices from burning, and sauté for another minute to let the flavors meld.
- Now, add the coarsely ground green peas, remaining green peas, and water as required. Cook this for 5-7 minutes. You need to cook the curry a bit longer if using fresh peas.
- Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
Serving suggestions 🍽
Serve Matar ka Nimona sabzi with plain rice or Jeera rice. It also pairs well with Indian bread like chapati, roti, naan, paratha, puri, or bhakri with some raita on the side. Matar ka Nimona is a versatile dish perfect for any occasion. Serve Matar ka Nimona as a main course for lunch, dinner, or brunch, pack it in lunchboxes, or enjoy it on special occasions, holidays, and festive days. Nimona Matar has comforting flavors making it an excellent addition to both everyday meals and celebratory spreads.
Some enjoy this spicy Green Peas Curry as a hearty soup, garnished with crunchy sev for added texture. It’s a versatile dish that can be customized to suit your preferences. Save this Matar ka Nimona recipe and make it a regular feature in your weekly meal rotations for a comforting, flavorful, and wholesome meal.
Top recipe tips 💭
For added flavor, include onions in the cilantro paste. Keep the green peas paste coarse rather than smooth. This texture enhances the curry's overall feel. Use mustard oil for an authentic taste, though vegetable oil or vegan ghee can also be used. You can substitute garlic paste with fresh garlic cloves or green garlic. Adjust the consistency of Matar Nimona based on your preference. For a thinner curry to enjoy with rice, add a bit more water. For a thicker gravy to pair with bread, reduce the liquid.
Recipe FAQs 📖
The traditional method involves deep frying the potatoes, but you can choose from several alternatives based on your preference and convenience:
Shallow Fry: A lighter option that still provides a crispy texture.
Air Fry: A healthier alternative with less oil, offering a similar crispiness.
Roast: Adds a slightly different flavor and texture.
Boil: A simpler method, though it may not provide the same richness as frying.
You can also skip the potatoes entirely and add paneer instead, though potatoes and peas traditionally pair very well together in this Nimona recipe.
Fresh green peas are ideal when making Matar Nimona, providing the best texture and flavor. If using fresh green peas, blanch them for a few minutes and then grind them. If fresh peas are unavailable, frozen green peas are a great alternative and work well in the dish. There is no need to blanch frozen peas. Just thaw and use them. You can also substitute green peas with green chana (choliya) or dried peas; while the flavor and texture will differ, the curry will still be delicious and satisfying.
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4-5 days.
Freezing: Matar ka Nimona freezes well. Transfer it to a freezer-safe container and store for 3-4 months. Thaw in the refrigerator before reheating.
This dish can also be made ahead of time, making it a convenient option for meal planning.
Matar ka Nimona, a traditional dish from Uttar Pradesh, Bihar, and Madhya Pradesh, showcases regional and family-based differences in taste and texture. The Benarasi version is known for being simple, often made without onions and garlic, while other Uttar Pradesh variations rely heavily on onions for depth of flavor.
Tomatoes and potatoes also vary by region—some recipes of Nimona include both, while others forgo tomatoes entirely or choose to fry the potatoes for added texture. Asafoetida, cumin, and ghee are staples across most versions, though some cooks opt for a generous helping of ginger and garlic. In some households, Mutter ka Nimona is enriched with the bold flavors of mustard oil and finished with a touch of garam masala.
For added texture and crunch in this Matar dish, crispy vadis (lentil dumplings) are sometimes incorporated into the Green Peas Curry, creating yet another regional twist.
To make this Peas Masala Jain, make it without adding onions, ginger, and garlic. Instead, add coriander seeds when making the cilantro paste. Also, add asafoetida to the tadka.
More Indian Green Peas Recipes
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Recipe 📖
Nimona Recipe | Matar Ka Nimona
Equipment
Ingredients
To Prepare the Green Peas Paste
- 1 cup green peas
To Prepare the Cilantro Paste
- 1 cup cilantro
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 5 green chillies
- 1 onion optional
To Prep the Potatoes
- 2-3 potatoes
- 3 tablespoon Oil
To Prepare Matar ka Nimona
- 1 teaspoon cumin seeds
- 4 cloves
- 1 bay leaf
- 2 tomatoes
- Salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon chilly powder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- 1 cup green peas
- 2 cups water
- 2 tablespoon cilantro for garnish
Instructions
To Prepare the Green Peas Paste
- Thaw the frozen green peas and transfer them to a blender.
- Coarsely grind the peas by pulsing twice. Avoid adding water; the coarser texture adds a delightful bite to the curry. Heat oil in a pan and sauté the ground peas on medium flame for 4-5 minutes, stirring frequently to prevent burning. The peas should become crumbly in texture. Once done, transfer the sautéed peas to a plate and set aside.
To Prepare the Cilantro Paste
- In a blender or mixer grinder, add cilantro (including the stalks), ginger, garlic, onion (optional), and green chilies.
- Blend into a smooth paste. Set the cilantro paste aside until needed.
To Prep the Potatoes
- Peel and cut the potatoes into wedges.
- Shallow fry them in oil, sprinkling a little salt while frying.
- Fry in batches to prevent overcrowding. Cook until the potatoes turn light golden and crispy.
- Transfer to a plate and blot excess oil with paper towels. Set aside.
To Prepare Matar ka Nimona
- In the leftover oil from frying the potatoes, temper cumin seeds, cloves, and bay leaf.
- Add the prepared cilantro paste and sauté for 3-4 minutes, or until the oil separates from the paste.
- Next, add the chopped tomatoes and a pinch of salt. Sauté for 4-5 minutes, until the tomatoes become soft and pulpy, mashing them with the back of the ladle as they cook.
- Then, add the spices—turmeric powder, coriander powder, cumin powder, amchur powder, red chili powder, and garam masala. Add a few water splashes to prevent the spices from burning, and sauté for another minute to let the flavors meld.
- Now, add the coarsely ground green peas, remaining green peas, and water as required. Cook this for 5-7 minutes. You need to cook the curry a bit longer if using fresh peas.
- Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
manasa varma says
This is a nice blog, I like this recipe, thanks for sharing.
Priya says
Thank you so much. Glad you are liking the recipes I share. You can also subscribe to the email and to my YouTube channel for staying updated.
loveandzestkristina says
Wow! What a flavorful dish! Love how colorful it is!
krissy says
i absolutely love curry and even though im not vegan i just had to try it. im glad i did. this is so good.
Natalie says
This sounds super delicious. I never tried anything like this before but now I must make this recipe because it looks so good. Love all the flavors and the fact that is easy to make.
Tawnie Kroll says
First time making this and loved it, thank you!
Priya says
Oh great..so glad you liked it. 🙂
bethpierce2013 says
Gave this a shot for dinner last night and loved it! So full of flavor; I will have to have it again, tonight!
Priya says
awesome! glad you liked it 🙂