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    Home » Curries & Gravies » Matar ka Nimona

    Published: Jan 17, 2022 · Modified: Jan 18, 2022 by Priya * This post may contain affiliate links.

    Matar ka Nimona

    Recipe Print
    Matar ka Nimona served with chapati and text at the top and bottom
    Matar ka Nimona served in a bowl with a cloth around it and text at the top
    3 image of Matar ka Nimona with text at the top

    Matar Ka Nimona is a delicious Indian vegan curry recipe made with frozen or fresh green peas and potatoes. A simple and perfect curry for weeknights!

    a small bowl filled with Matar ka Nimona
    Hearty and comforting!

    Table of Contents

    • What is Matar Ka Nimona?
    • Trending now
    • Recipes with green peas
    • Healthy weeknight meals is not a myth!
    • Why make this
    • Ingredients needed
    • Here's how to make it
    • Serving suggestions
    • Tips, recommendations, and suggestions
    • Matar ka Nimona

    What is Matar Ka Nimona?

    It's a simple yet appetizing vegan green peas gravy recipe that's prepared in Uttar Pradesh (a northern Indian state) especially during winters. Why winters?

    That's because it is the harvest season of green peas and nearly every household will have this produce in their kitchen during this time of the year.

    Trending now

    Matar ka Nimona is one of those ideal weeknight meals that's comforting, delicious to taste and extremely easy to make using just few basic ingredients.

    Matar means green peas in Hindi but I don't know why the dish is called Nimona. However, all I would say is, don't think too much about the name. Give the recipe a try!

    This recipe has green peas and potatoes which I feel are always a great combination. Be it in a Samosa or the humble Aloo Matar. They work wonderfully together!

    I love green peas (known as matar in Hindi) and always have a bag of frozen peas in my freezer. I end up adding it to many recipes, ranging from Indian food to pasta!

    They are easy to cook with, low-fat, mildly sweet to taste and are very nutritious. Green peas also have anti oxidant and anti inflammatory properties.

    Recipes with green peas

    Here are some vegetarian and vegan recipe you can make with green peas. Do check them out.

    • Khoya Matar
    • Green Peas Pulao
    • Peas and Spinach Pastry Puffs
    • Kovalam Mutter
    • Peas and Papad Sabzi
    • Lasooni Matar Palak
    • Rajasthani Carrot Peas Gravy
    • Methi Matar Malai | Fenugreek Green Peas
    • Green Peas Crepes/Dosa
    Matar ka Nimona served in a bowl with a cloth around it
    Lip-smacking curry!

    Healthy weeknight meals is not a myth!

    We believe in eating freshly cooked meals at home on weekdays. Here is what we do to ensure that we eat a balanced and tasty meal.

    We prepare a weekly menu every Sunday. We select recipes that are not very elaborate, but we also enjoy experimenting with different cuisines.

    Though not always possible, we try to stick to the ingredient list when grocery shopping. I prefer cooking with fresh ingredients and avoid processed food.

    We try to include lots of seasonal vegetables and fruits in our diet and also try to have a balance of flavors on the plate. Portion control is also key.

    Why make this

    This recipe of Matar ka Nimona is a keeper for many reasons!

    • A delicious one pot curry
    • Naturally vegan
    • Perfect for weeknights
    • A different way of serving green peas
    • Simple and easy to make
    • Needs basic pantry essentials
    • Minimal prep required
    • Can be made in 30 minutes

    Ingredients needed

    all the ingredients needed to make Matar ka Nimona placed on a table with labels on them
    That's all you need!

    Green peas - The traditional recipe calls for fresh peas. But it's hard to find it here in the US, so I make it with frozen green peas. It tastes good nevertheless.

    Other veggies - Potatoes, tomatoes are just the two veggies you need for this recipe apart from green peas.

    Spices and herbs - Turmeric powder, chilly powder, coriander powder, amchur powder, garam masala, asafoetida, cumin seeds, cloves, and bay leaf help bring out the flavors.

    Garlic, green chillies, ginger, and cilantro are some spices are herbs that complete this curry.

    Cooking oil - Traditionally, mustard oil or ghee is used. You can also use any vegetable oil or vegan ghee to make this recipe of Matar Nimona.

    Here's how to make it

    9 image collage showing how to make Matar ka Nimona
    So easy to make!
    • Thaw and coarsely grind half the green peas and keep it aside for now. There is no need to add water while grinding. Just pulse it twice.
    • Saute the coarsely ground green peas in oil for 4-5 minutes on medium flame. Be careful to not burn it. Keep stirring it regularly. Transfer to a plate.
    • In a mixer grinder jar add cilantro (with stalks), ginger, garlic and green chillies and blitz to a smooth paste. Set this cilantro paste aside for now.
    • Peel and cut potatoes in wedges. Shallow fry them in oil till they turn light golden.
      • Transfer them onto paper towels to soak off the excess oil if any and keep it aside as well.
    • Heat oil in a pan, temper cumin seeds, cloves and bay leaf. Then add and fry the prepared cilantro paste. Saute for about 3-4 minutes or till the oil begins to leave the sides.
    • Next add the chopped tomatoes along with salt. Continue to saute for 4-5 minutes or till the tomatoes turn soft and pulpy. Mash them with the back of the ladle as they cook.
    • Then add all the spices like asafoetida, turmeric powder, coriander powder, amchur powder, chilly powder and garam masala to the pan.
      • Add some splashes of water to avoid the burning of spices and fry for a minute.
    • Now add the coarsely ground green peas, remaining green peas and water as required. Cook this for 5-7 minutes. You need to cook a bit longer if using fresh peas.
    • Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
    close up shot of Matar ka Nimona in a bowl
    Green peas and potatoes never tasted this good!

    Serving suggestions

    Serve Matar ka Nimona with plain rice or Jeera rice. It also pairs well with an Indian bread like chapati, roti, naan, paratha, puri, or bhakri with some raita on the side.

    Some also like to enjoy this green peas curry as a hearty soup with some sev on top. Save this Matar ka Nimona recipe and include it in your weekly menu rotations.

    Tips, recommendations, and suggestions

    Fresh peas will work the best in this recipe. However, if you can't find it, use frozen green peas. If you like the flavor of onions, add it when making the cilantro paste.

    When making the green peas paste, ensure that you keep it coarse. Do not grind it to a smooth paste. The coarse texture works well in this vegan peas recipe.

    The traditional recipe calls for deep frying the potatoes. You can fry them or shallow fry, air fry, roast, or boil them. The final flavors of the dish will change accordingly.

    You can also skip adding potatoes altogether. However, I feel they make a great pair with peas and make this dish lip-smacking.

    The consistency of this green peas curry is a personal choice. If you want to eat it with rice, make it a bit thin and if you plan to serve it with bread, keep the gravy thick.

    Store leftovers in the fridge for 4-5 days. You can also make it ahead of time. This recipe of Nimona matar also freezes well for 3-4 months.

    Instead of green peas, you can also make Nimona with green chana, or dried peas. Flavors will be different but it will still be flavorful.

    Matar ka Nimona served with chapati
    Green peas curry!

    Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram @cookilicious with the hashtag #cookiliciousveg. I love hearing your feedback! 

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to. 

    close up shot of Matar ka Nimona in a bowl

    Matar ka Nimona

    Matar ka nimona is a delicious Indian vegan curry recipe made with frozen or fresh green peas and potatoes. A simple and perfect curry for weeknights!
    5 from 2 votes
    Print Pin Rate
    Course: entree, Main Course, Side Dish
    Cuisine: Asian, Indian, North Indian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4 people
    Calories: 207.59kcal
    Author: Priya Lakshminarayan

    Equipment

    pan

    Ingredients 

    To prepare the green peas paste

    • 1 cup green peas
    • 1 tablespoon oil

    To prepare the cilantro paste

    • 1 cup cilantro
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies

    To prepare the potatoes

    • 2 potatoes
    • Oil for shallow frying

    To prepare Matar ka Nimona

    • 2 tablespoon oil
    • 1 teaspoon cumin seeds
    • 2 cloves
    • 1 bay leaf
    • 2 tomatoes
    • Salt as required
    • 1 teaspoon turmeric powder
    • 1 tablespoon coriander 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 and coarsely grind half the green peas and keep it aside for now. There is no need to add water while grinding. Just pulse it twice.
    • Saute the coarsely ground green peas in oil for 4-5 minutes on medium flame. Be careful to not burn it. Keep stirring it regularly. Transfer to a plate.

    To prepare the cilantro paste

    • In a mixer grinder jar add cilantro (with stalks), ginger, garlic and green chillies and blitz to a smooth paste. Set this cilantro paste aside for now.

    To prepare the potatoes

    • Peel and cut potatoes in wedges. Shallow fry them in oil till they turn light golden.
    • Transfer them onto paper towels to soak off the excess oil if any and keep it aside as well.

    To prepare Matar ka Nimona

    • Heat oil in a pan, temper cumin seeds, cloves and bay leaf. Then add and fry the prepared cilantro paste. Saute for about 3-4 minutes or till the oil begins to leave the sides.
    • Next add the chopped tomatoes along with salt. Continue to saute for 4-5 minutes or till the tomatoes turn soft and pulpy. Mash them with the back of the ladle as it cooks.
    • Then add all the spices like asafoetida, turmeric powder, coriander powder, amchur powder, chilly powder and garam masala to the pan.
    • Add some splashes of water to avoid the burning of spices and fry for a minute.
    • Now add the coarsely ground green peas, remaining green peas and water as required. Cook this for 5-7 minutes. You need to cook a bit longer if using fresh peas.
    • Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
    • Serve it with any Indan bread or rice.

    Notes

    Fresh peas will work the best in this recipe. However, if you can't find it, use frozen green peas. If you like the flavor of onions, add it when making the cilantro paste.
    When making the green peas paste, ensure that you keep it coarse. Do not grind it to a smooth paste. The coarse texture works well in this vegan peas recipe.
    The traditional recipe calls for deep frying the potatoes. You can fry them or shallow fry, air fry, roast, or boil them. The final flavors of the dish will change accordingly.
    You can also skip adding potatoes altogether. However, I feel they make a great pair with peas and make this dish lip-smacking.
    The consistency of this green peas curry is a personal choice. If you want to eat it with rice, make it a bit thin and if you plan to serve it with bread, keep the gravy thick.
    Store leftovers in the fridge for 4-5 days. You can also make it ahead of time. This recipe of Nimona matar also freezes well for 3-4 months.
    Instead of green peas, you can also make Nimona with green chana, or dried peas. Flavors will be different but it will still be flavorful.

    Nutrition

    Calories: 207.59kcal | Carbohydrates: 21.31g | Protein: 5.67g | Fat: 11.9g | Saturated Fat: 0.98g | Polyunsaturated Fat: 3.41g | Monounsaturated Fat: 7.07g | Trans Fat: 0.04g | Sodium: 240.69mg | Potassium: 463.64mg | Fiber: 8.32g | Sugar: 7.93g | Vitamin A: 1991.74IU | Vitamin C: 46.82mg | Calcium: 84.08mg | Iron: 3.72mg
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Did you make this recipe? Be sure to leave a star rating below!

    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.   

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    Comments

    1. manasa varma says

      February 26, 2020 at 5:18 am

      This is a nice blog, I like this recipe, thanks for sharing.

      Reply
      • Priya says

        February 26, 2020 at 8:50 am

        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.

        Reply
    2. loveandzestkristina says

      May 14, 2019 at 2:41 pm

      Wow! What a flavorful dish! Love how colorful it is!

      Reply
    3. krissy says

      May 14, 2019 at 2:40 pm

      i absolutely love curry and even though im not vegan i just had to try it. im glad i did. this is so good.

      Reply
    4. Natalie says

      May 14, 2019 at 1:54 pm

      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.

      Reply
    5. Tawnie Kroll says

      May 14, 2019 at 1:11 pm

      First time making this and loved it, thank you!

      Reply
      • Priya says

        May 14, 2019 at 1:48 pm

        Oh great..so glad you liked it. 🙂

        Reply
    6. bethpierce2013 says

      May 14, 2019 at 12:41 pm

      Gave this a shot for dinner last night and loved it! So full of flavor; I will have to have it again, tonight!

      Reply
      • Priya says

        May 14, 2019 at 12:47 pm

        awesome! glad you liked it 🙂

        Reply

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